Mafaldine Mania @ Earl
This week, we’re diving into the delightful world of mafaldine. You’re probably asking – what is mafaldine, and why is Earl in the midst of a full-blown mafaldine mania? Well, let me tell you all about it!
These ruffled ribbons of pasta are not only visually stunning but also incredibly versatile. They pair perfectly with both silky sauces and hearty ragouts. And this week, we’ve got a recipe that I truly believe is the best way to enjoy this delicious shape.
Mafaldine, like so many iconic Italian foods – pizza, sfogliatella, buffalo mozzarella – hails from Naples. It’s a perfect hybrid of long pastas like pappardelle and linguine, combined with shorter, more robust shapes that excel at holding sauces. The wavy edges aren’t just for looks – they help trap both creamy and chunky sauces, while the length offers all the slurpiness of spaghetti, with more texture, especially when cooked al dente.
Now, to embrace the magic of mafaldine, we’ve paired it with black truffle butter and mushrooms – a combination that’s as decadent as it is delicious!
Mafaldine with Black Truffle Butter and Mushrooms
Serves 2-3
Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients
15g unsalted butter, softened
1 1/2 teaspoons black truffle paste or finely grated black truffle
1/4 teaspoon fresh lemon juice
1/2 teaspoon salt, divided
170g mixed fresh wild mushrooms, stemmed and sliced (about 3 cups)
45ml extra-virgin olive oil, divided
1.25g black pepper
225g mafaldine pasta
1 small garlic clove, thinly sliced
120ml vegetable broth
2 tablespoons finely chopped fresh flat-leaf parsley
15g pecorino cheese, grated (about 2 tablespoons)
Method
Preheat the oven to 200°C. Stir together butter, truffle paste, lemon juice, and half of the salt in a small bowl until combined. Set aside.
Toss mushrooms, 15ml olive oil, pepper, and remaining salt in a large bowl until coated. Spread in an even layer on a small rimmed baking sheet. Roast in the oven for about 15 minutes, stirring halfway through, until tender and golden brown. Let cool to room temperature.
Meanwhile, cook pasta in boiling salted water until al dente, 5 to 6 minutes. In the final 2 to 3 minutes of cooking, sauté garlic and the remaining 30ml olive oil in a 30cm skillet over medium-high heat, stirring constantly, until the garlic begins to brown, about 2 minutes. Stir in the vegetable broth and cooled mushrooms.
Drain the pasta, reserving 240ml of the cooking liquid. Add pasta and truffle butter to the mushroom mixture in the skillet over medium-high heat; toss to combine. Cook, stirring occasionally, for about 1 minute, adding the reserved cooking liquid 15ml at a time until the sauce reaches your desired consistency.
Remove from heat and stir in parsley and 15g of pecorino cheese. Toss to combine. Divide pasta between 2 bowls and sprinkle with the remaining pecorino cheese.