Fresh Mafalde Recipe
Make Fresh Mafalde Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce & Vegetables
Finishing & Garnish
Method
Pasta
- 1
Bring water to a boil
Pour 4 liters of water into a large pot and bring to a rolling boil. Add 1 tablespoon coarse salt.
- 2
Cook mafalde
Add 400 g fresh mafalde to the boiling water and stir gently to prevent sticking. Fresh pasta cooks quickly: boil for 2 to 4 minutes until al dente (test a ribbon for tender bite). Reserve 180 ml of pasta cooking water, then drain the pasta and set aside.
Sauce & Vegetables
- 3
Prepare aromatics
While water heats, thinly slice 1 medium yellow onion and mince 3 garlic cloves.
- 4
Sweat onion and garlic
In a large sauté pan over medium heat, warm 3 tablespoons extra-virgin olive oil and 1 tablespoon butter until butter melts. Add the sliced onion and a pinch of salt; cook 6–8 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).
- 5
Add tomatoes and deglaze
Add 300 g halved cherry tomatoes to the pan. Cook 4–6 minutes, pressing tomatoes gently to release juices. If using, pour in 60 ml white wine to deglaze and let it reduce for 1–2 minutes until most alcohol evaporates.
- 6
Build sauce
Add 120 ml vegetable or chicken stock, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon crushed red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Simmer 3–4 minutes until the sauce slightly thickens and the tomatoes soften further.
- 7
- 8
Adjust consistency
Add 60–120 ml reserved pasta cooking water as needed to loosen the sauce to a silky consistency that will cling to the mafalde.
Finish & Serve
- 9
Toss pasta with sauce
Add the drained mafalde to the sauté pan with the sauce. Toss gently over low heat for 1–2 minutes so the pasta finishes cooking and absorbs flavors. If the pan is small, combine in the pasta pot using the sauce and reserved water. Add 60 g grated Parmigiano-Reggiano and toss until it melts into the sauce, adding a splash more pasta water if necessary to create a glossy emulsion.
- 10
- 11
Serve
Divide mafalde among warmed bowls, sprinkle extra grated cheese at the table, and serve immediately.