Mafalde Egg Pasta

Picture of Mafalde Egg Pasta

From La Tua Pasta, Nucleus Park, Central Way, London.


(weights approximate)


Mafalde, also known as Reginette, is a type of ribbon-shaped pasta. This frilly Tagliatelle is flat and wide with wavy edges on both sides. They are made using premium quality Italian durum wheat and 00 flour and have a high free-range egg content (30%), which gives them a light and silky texture. They only take four minutes to cook, and maintain their shape and bite exceptionally well. hey are a versatile type of pasta which can be paired with many different sauces.



About Mafalde Egg Pasta (250g & 1kg)

Authentic fresh pasta made in London by an artisan family business
Made fresh daily with premium quality Italian ingredients and free-range eggs.
Ingredients are 100% natural: we do not use any additives or colourants
Suitable for vegetarians
Cook in boiling water for just a few minutes.

Storage Instuctions

Keep refrigerated below 5C
Once opened consume within 3 days
Suitable for Freezing. Freeze on day of purchase and consume within 3 months, cook from frozen


Flour 00 (Wheat)Pasteurised Free Range Egg (30%)Durum Wheat Flour, Salt. Dusted with rice flour.


For allergens, including cereals containing gluten, see ingredients in Bold. Produced in a factory that handles Wheat, Egg, Milk, Nut, Crustacean, Fish, Celery, Mustard and Soy.

Cooking Instructions

Fresh: Cook for 4-5 minutes in boiling water
Frozen: Cook for 5-6 minutes in boiling water

Nutritional Facts

Energy (KJ)/100g 1185
Energy (Kcal)/100g 280
Fat/100g 4.0
Of which Saturated/100g 1.1
Carbohydrate/100g 47.7
Of which Sugar/100g 1.3
Protein/100g 12.6
Salt/100g 0.7