Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Protein 10g20%
- Selenium 300 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Creamy Mafaldine Pasta Limone
What is Mafaldine Pasta?
Mafaldine pasta, also known as reginette or mafalde, is a ribbon-shaped pasta characterized by its ruffled, wavy edges. Its unique texture makes it perfect for capturing sauces, creating a delightful contrast of bite and smoothness. This pasta is versatile, often used in both creamy and hearty sauces.
Why is it Called Mafaldine Pasta?
Mafaldine is named after Princess Mafalda of Savoy, daughter of King Victor Emmanuel III of Italy. The wavy edges of this pasta are thought to evoke the decorative frills associated with royalty. It was crafted to honor the princess, combining elegance with practicality in the culinary world.
The origin of Mafaldine Pasta
Mafaldine originates from the Campania region in Italy, known for its rich pasta-making tradition. This pasta is typically used in Italian dishes where the sauce is meant to cling to its ripples, offering a balanced distribution of flavor in every bite. It represents the luxurious style of royal dishes while maintaining the simplicity of classic Italian cuisine.
Ingredients For Creamy Mafaldine Pasta Limone
Mafaldine Pasta-The star of the dish, its wavy edges hold the creamy sauce perfectly.
Heavy Cream- Adds richness to the sauce, creating a luscious and silky texture.
Lemon Juice & Zest- Fresh lemons give the sauce a tangy brightness, balancing the richness of the cream.
Parmesan Cheese- Adds depth and umami, giving the dish a savory touch.
Butter- Enhances the creaminess and adds a velvety finish.
Garlic- Infuses the sauce with a subtle, aromatic flavor.
Salt & Pepper- Simple seasonings to balance the dish.
Fresh Basil or Parsley-Adds a fresh, herbaceous garnish to finish the dish.
How to Make Creamy Mafaldine Pasta
In a large pot of salted boiling water, cook the mafaldine pasta according to package
instructions until al dente. Drain, reserving 1 cup of pasta water.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and bring it to a gentle simmer.
Add the lemon juice and zest to the sauce, stirring continuously to combine. Season with salt and pepper.
Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Adjust seasoning if necessary.
Garnish with fresh basil or parsley, and serve the creamy mafaldine pasta limone immediately.
Tips for the Perfect Creamy Mafaldine Pasta Limone
- The zest and juice from fresh lemons will make a big difference in flavor, giving the dish a vibrant, zesty taste.
- Cook the mafaldine until it’s al dente (firm to the bite) to prevent it from becoming too soft when tossed with the sauce.
- Always save some pasta water. It helps bind the sauce and adds a touch of starchiness for a silky texture.
- If you prefer a lighter sauce, you can reduce the amount of cream or replace some with milk.
How to Store Leftovers
To store leftover creamy mafaldine pasta limone, let it cool to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. When reheating, add a splash of water or milk to loosen the sauce and warm it gently on the stove or in the microwave.
How to Freeze Creamy Mafaldine Pasta
To freeze, let the pasta cool completely. Transfer it to an airtight, freezer-safe container or a heavy-duty freezer bag. You can store it in the freezer for up to 2 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove, adding some cream or milk to restore its creamy texture.
FAQs
Can I use a different pasta for this recipe?
Yes! You can substitute mafaldine with other pasta shapes like fettuccine, tagliatelle, or even pappardelle.
Can I make this dish dairy-free?
To make a dairy-free version, substitute the cream with coconut cream or a dairy-free
alternative, and use a plant-based butter and cheese substitute.
What other flavors can I add to this dish?
You can add sautéed vegetables like spinach or mushrooms, or proteins like grilled chicken or shrimp for extra flavor and substance.
How can I keep the pasta from sticking together?
After draining, toss the pasta with a small amount of olive oil if you’re not adding it to the sauce right away. This will prevent the noodles from sticking.
This creamy mafaldine pasta limone is a flavorful, comforting dish with the perfect balance of rich cream and zesty lemon. Whether for a quick weeknight dinner or a special occasion, this pasta is sure to please!
how long to cook Mafalda Pasta?
Mafaldine (or mafalda) pasta typically takes 10-12 minutes to cook until al dente. However, cooking times can vary depending on the brand and thickness of the pasta. It’s always best to check the package instructions and taste the pasta a couple of minutes before the suggested time to ensure it's cooked to your liking.
what is the difference between Mafaldine and Reginette?
Mafaldine and Reginette are the same pasta shape—ribbon-like with wavy edges. The names differ in origin: Mafaldine honors Princess Mafalda of Savoy, while Reginette means "little queens." Both refer to the same pasta.
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Description
This creamy mafaldine pasta limone recipe is a luscious combination of perfectly cooked wavy pasta coated in a light and tangy lemon-infused sauce. The dish brings out the best of Italian flavors by blending the richness of cream with the zesty freshness of lemons. It’s a wonderful dish for any occasion—quick, easy, and bursting with flavor. Let's dive into its origins, ingredients, and how to make it!
Ingredients
- 300 g mafaldine pasta
- 1 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic,finely chopped
- 1 lemon (juice and zest)
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- 1/2 chili Flakes
- 1 mixed herbs
- 2 tbsp Fresh basil or parsley for garnish
Instructions
- Cook the Pasta:
In a large pot of salted boiling water, cook the mafaldine pasta according to package instructions until al dente( to the tooth) refers to the pasta cooked until it is firm to the bite, rather than soft or mushy). Drain, reserving 1 cup of pasta water.
- Prepare the Sauce:
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and bring it to a gentle simmer.
- Add Lemon:
Add the lemon juice and zest to the sauce, stirring continuously to combine. Season with salt and pepper.
- Add Pasta:
Add the cooked mafaldine pasta to the skillet, tossing it in the creamy lemon sauce. Gradually add the reserved pasta water, stirring until the sauce reaches your desired consistency.
- Finish with Parmesan:
Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Adjust seasoning if necessary.
- Garnish and Serve:
Garnish with fresh basil or parsley, and serve the creamy mafaldine pasta limone immediately.
Note
- Cheese Choice: You can experiment with other cheeses like Pecorino Romano for a sharper flavor.
- Herbs: Basil or parsley adds a fresh finish, but thyme or oregano can also work for different flavor profiles.
- Vegetarian Option: This dish is naturally vegetarian-friendly as long as you use Parmesan cheese made without animal rennet.
