Brandner restaurant Regensburg
Mafalde is a type of ribbon-shaped pasta, about 1.5 cm wide. It reminds the wave-shaped clothes tuck of the precious clothing of the Princess Mafalda of Savoy and the Neapolitans named the pasta after her. Our advice: Let fresh pasta dry in the air for two days and it can be kept for at least six months. Recommended cooking time for dried pasta is six to seven minutes.
- 500 grams hard wheat semolina, extra fine
- 5 free-range eggs
- 1 tablespoon tomato puree
- Put hard wheat semolina and the tomato puree into a bowl.
- Make a hole in the centre, add the eggs. The eggs should have room temperature.
- Mix well all ingredients; use your hands to knead it into a smooth, silky dough.
- If the dough is too steady, add lukewarm water or some olive oil drop by drop.
- Form the dough into a ball, wrap in foil and cool for around one to two hours the fridge.
- Roll out the dough to Mafalde pasta by using a pasta machine; or choose the kind of pasta you are in the mood for.
- If using a rolling pin instead of a pasta machine roll the dough out to approximate one millimetre thin layer; on a floured cloth by using a rolling pin.
- Cut thinner or thicker sheets with a sharp knife.
- Boil the fresh pasta in abundant salted water until al dente.
- The cooking time depends on the size and thickness of the pasta around one to two minutes.