Saffron Mafaldine with Creamy Luganega Sauce

Saffron Mafaldine with Creamy Luganega Sauce


  1. Bring water to a boil, season with 1 Tbsp salt/L of water.
  2. In a separate pan large enough to contain the pasta and sauce, add the Creamy Luganega Sauce with 2-3 tablespoons of pasta water. Warm the sauce and melt over low heat.
  3. Drop the Mafaldine into boiling salted water. Allow to cook for 2-2.5 minutes. Use tongs or a wooden spoon to gently unbundle the nests - let the water do the work, sometimes they need a little help. Only unbundle when in the water, not before.
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  5. Transfer to pan with the Creamy Luganega Sauce.
  6. Allow to simmer together for 1-2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan. If the sauce seems a little tight, add a splash of water, bring to a simmer and swirl the pan one last time. Remove from heat.
  7. Once the pasta appears glazed and well coated, serve and enjoy. 


  • Parmesan, pecorino or any grated cheese you like.
  • Thinly shaved fresh fennel, tossed in at the end to melt
  • Sautéed spinach or kale

Pasta: Semolina, egg, water, salt, Afghan saffron

Sauce: Pork, cream, onion, chicken stock, tomato paste, parmesan, marsala, Lambrusco vinegar, black pepper, cinnamon, nutmeg, saffron

Fresh handmade ravioli pasta.

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