Below is a list of all known varieties for Mafaldine. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Mafaldine (Bronze-Cut) | Ruffled ribbons extruded through bronze dies, which enhances the sauce retention of the surface. |
| Mafaldine (Gluten-Free) | Mafaldine made from alternative flours. |
| Mafaldine (Reginette) | Long, wide, flat ribbons with ruffled edges; the ruffled edges help capture sauce. |
| Mafaldine (Short Cut) | The ruffled ribbon Mafaldine pasta cut into shorter lengths, making it easier to eat and suitable for stews or heartier sauces. |
| Mafaldine (Short Cut/Mezze) | Mafaldine cut into shorter lengths, suitable for oven-baked dishes or stews. |
| Mafaldine (Spinach/Green) | Ruffled ribbons infused with spinach puree for color and flavor. |
| Mafaldine (Tricolor) | Ruffled ribbons featuring plain, spinach, and tomato doughs. |
| Mafaldine (Whole Wheat) | Ruffled ribbons made from whole wheat flour, excellent for rich, heavy sauces. |
| Riccioli (Bronze-Cut) | Coiled pasta extruded through bronze dies, which enhances the sauce-clinging roughness. |
| Riccioli (Egg Dough) | Coiled pasta made with egg-enriched dough for a richer flavor and tender texture. |
| Riccioli (Gluten-Free Blend) | Coiled pasta made from a gluten-free flour blend. |
| Riccioli (Gluten-Free) | Coiled pasta made from alternative flours, providing a gluten-free option for chunky sauces. |
| Riccioli (High-Protein Blend) | Coiled pasta made from a blend of semolina and legume flour (e.g., chickpea) for increased protein. |
| Riccioli (Spelt Blend) | Coiled pasta made from a blend including spelt flour. |
| Riccioli (Spelt Flour) | Coiled pasta made from spelt flour, giving the pasta an ancient grain flavor. |
| Riccioli (Spinach Dough) | Coiled pasta infused with spinach for a green color and subtle flavor. |
| Riccioli (Tricolor) | Coiled pasta featuring three colors for a visually dynamic dish. |
| Riccioli (Whole Wheat) | Curled pasta made from whole wheat flour, ideal for chunky sauces. |