Giuseppe Cocco Mafalda Pasta

Giuseppe Cocco makes this long ribbon with ruffled edges on both sides in Fara San Martino, an Abruzzo town that has turned out pasta for generations. The family has worked there since 1916, drawing the dough through bronze dies and drying it slowly at low temperature for a rough surface that holds sauce. The ruffled edges trap chunky sauces, meat ragu, and vegetable preparations. Made from durum wheat semolina and spring water. Cooks in 8 minutes.