Try With Tonight's Timballo
With a touch of sweetness, herbal hints, sunkissed grain, and ascents of cinnamon, Bona Furtuna Mafaldine provides a great al dente texture and elastic structure. Representative to what humans have been eating for thousands of years and easy for digestion, feel the nutritional benefits of ancient grain pasta in every bite. In Sicily, Mafaldine are often used in “Timballo,” an Italian baked dish, or prepared with swordfish or anchovies, tomato paste, pine nuts and raisins. For a citrus twist, try “Mafaldine with Shrimp and Lemon”
Ancient Grain Meets Modern Technology
Bona Furtuna Ancient Grain Pasta celebrates the spirit of Italian land and tradition. Sicily’s rich climate presents ideal growing conditions for many crops, including 100% organic, non-gmo grain. Tumminia, Perciasacchi and Russello are sublime heirloom grains that grow tall, develop strong elasticity and create an authentic al dente texture in each noodle. Using modern practices, grain is ground domestically, rinsed minimally and repeatedly milled. Next, our pasta is bronze died, cut by hand, and placed on racks to air dry in the Mediterranean breeze.
Fun noodle shape! Holds my spicy ragu perfectly.