Jul 14 2026
Restaurants›Annette›House Mafaldine Recipe

House Mafaldine Recipe

Inspired by Annette
Time1h
Serves4

celeriac, pickled carrots + calabrian

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Ingredients

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Pasta

Celeriac Preparation

Pickled Carrots

Calabrian Chili Sauce

Method

Cooking the Pasta

  1. 1

    Boil the Pasta

    Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Preparing the Celeriac

  1. 2

    Roast the Celeriac

    Peel and dice the celeriac into small cubes. In a pan, heat olive oil over medium heat. Add the celeriac cubes, season with salt and black pepper, and sauté for about 10-12 minutes or until golden brown and tender.

Pickling the Carrots

  1. 3

    Prepare Pickling Brine

    In a saucepan, combine white vinegar, water, sugar, salt, black peppercorns, and garlic. Bring to a simmer over medium heat, stirring until sugar dissolves.

  2. 4

    Pickle the Carrots

    While the brine is heating, peel and julienne the carrots. Once the brine simmers, remove from heat and add the carrots and dill. Allow to cool, then transfer to a jar and refrigerate for at least 1 hour before serving.

Making the Calabrian Chili Sauce

  1. 5

    Combine the Sauce Ingredients

    In a small bowl, mix together the Calabrian chili paste, olive oil, minced garlic, and lemon juice until well combined.

Bringing it All Together

  1. 6

    Combine Pasta and Ingredients

    In a large mixing bowl, combine the cooked mafaldine, roasted celeriac, and pickled carrots. Drizzle the Calabrian chili sauce over the top, tossing gently to coat. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.

  2. 7

    Serve

    Serve the house mafaldine warm, garnished with additional dill or chili flakes if desired.

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