Costa Mafalda 20 Inch Pasta, 10 Pounds, 1 Per Case

Costa Mafalda 20 Inch Pasta delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Hearty meat sauces: Pair with Bolognese, sausage ragù, or braised short rib sauces where the wide ribbons and ruffled edges capture thick, chunky sauces in every bite.
Cheese and cream bakes: Layer into baked pasta dishes like mafalda al forno or white lasagna style casseroles, where the long sheets create structure and the ruffled edges hold melted cheese.
Olive oil and garlic preparations: Toss with aglio e olio, anchovy and breadcrumb, or herb infused oils for a simple but textured presentation that showcases the pasta shape.
Soup and broth pasta: Cut into shorter lengths and add to minestrone, pasta e fagioli, or chicken brodo for a hearty, ribbony texture that stands up to long simmering.
Cold pasta salads: Use in large batch pasta salads for events and buffets, where the wide ribbons are easy to portion and the frilly edges give an attractive, finished look.

Who Would Benefit

• Italian restaurants and trattorias seeking an authentic long pasta with visual impact for plated entrées
• Caterers and banquet operators running high volume pasta service from a single 10 pound case
• Chefs who want a versatile wide noodle that performs across baked, sauced, and cold preparations
• Food service programs in schools, hospitals, and institutions that need a hearty, cost effective pasta shape
• Home cooks buying in bulk who appreciate artisan cut pasta with superior sauce adhesion

Product Highlights

• 20 inch long mafalda ribbons with ruffled edges for excellent sauce retention
• Made from premium Montana durum wheat by Costa Pasta Montana
• Cooks to a consistent, firm al dente texture that holds through saucing and plating
• 10 pound case format designed for commercial and high volume kitchen use
• Wide, flat shape works across baked, sauced, brothy, and cold pasta applications

Preparation & Use

Bring a large pot of salted water to a rolling boil, add the mafalda ribbons, and stir gently to separate. Cook 8 to 10 minutes for al dente, adjusting time to your sauce and preference. For baked dishes, undercook by 1 to 2 minutes so the pasta finishes in the oven without becoming soft. The 20 inch length can be served whole for dramatic plating or cut into shorter sections for soup and salad applications. Drain well before saucing; the ruffled edges will trap sauce naturally without needing excessive coating.

Common Applications

Mafalda is a workhorse shape in southern Italian cooking. It pairs naturally with slow simmered tomato and meat sauces, where the wide ribbons carry sauce the way a lasagna sheet would but with a lighter, more forkable presence. In Roman and Neapolitan kitchens, mafalda appears in baked pastas with ricotta and mozzarella, in thick vegetable soups cut into shorter lengths, and even pan tossed with simple garlic and oil. The ruffled edges give it more surface area than a plain flat noodle, which means better flavor per bite with less sauce waste on the plate.