Handmade egg pasta with durum wheat semolina, the “Antica Madia” mafalda is a short and curled format, perfect for holding sauces. It is exceptional with meat sauce, with vegetables but also with tomatoes. A recipe from Campania: “Mafalde alla Moda di Nerano”, a typical dish of Sorrentine cuisine. A simple recipe, but really tasty. The basic steps are: cut the courgettes into slices that are not too thin, fry them in oil, brown them and set them aside. Then, after having drained the pasta, it is necessary to rehydrate it with a little cooking water. And finally, the last important step, use the semi-seasoned provolone and parmesan to whisk. Enjoy your meal!