PASTA MAKFA bronze die

Pasta

You can refine everything using a right tool. Using a bronze die equipment instead of teflon die we create our delicious pasta, which absorbs more sauce and makes your meal a step closer to perfection.

Types of pasta

Product

Traditional Italian pasta with authentic taste for restaurant level cooking in your home kitchen.

Campanelle
Cavatappi
Farfalle
Fusilli
Penne Rigate
Spaghetti
Fettuccine

Video

Experiment

Ordinary pasta made with teflon die of course gives some opportunity to cook nice dishes. But can you imagine an Italian Chef being satisfied just with «nice»? We can’t either. That’s why we follow traditional Italian ways and use bronze die for Makfa Pasta instead. Watch our video and feel the difference between ordinary pasta and Makfa cooking masterpiece.

Kitchen

Recipes

Go classic or explore your own creativity — you will always get a meal like it was made by your favorite chef.

Contacts

Find a store

Our distributor in the UAE KOSMONTE FOODS L.L.C

Our distributor in the UAE Truebell Marketing & Trading LLC

Campanelle

with mussels, olives, parmigiana and passata

Ingredients

Campanelle MAKFA bronze die 120 g
Olive oil 30 ml
Mussels 300 g
Olives 200 g
Passata 240 g
Parmesan 20 g
Garlic 5 g
Basil leaves 10 g

Cooking

Boil Campanelle al dente.
Clean mussels and fry them with olive oil and chopped garlic for 1,5-2 min.
Add passata, olives and stew at low heat for a further 2-3 min.
Once Campanelle is ready, place it in the pan with mussels, add grated parmesan, a pinch of salt, pepper and mix.
Sprinkle with grated parmesan over the pasta and garnish with basil to serve.

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Spaghetti

gorgonzola and grapes

Ingredients

SPAGHETTI MAKFA bronze die 160 g
Double cream 200 ml
Gorgonzola (or another blue cheese) 40 g
Seedless grapes 100 g
Mint 5 g
Basil leaves 5 g
Pinch of salt
Pinch of pepper

Cooking

Boil spaghetti al dente.
Cut grapes in half, place them in a pan and toast.
Heat the cream with gorgonzola cheese until the cheese completely dissolve, add toasted grapes and stir for 2-3 min.
Once the spaghetti is ready, add the drained pasta into the pan and stir with sauce for 1 min.
Finally, add some chopped mint, a pinch of salt and pepper.
Serve on a plate with basil garnish.

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Fusilli

with chili pepper, veal and tomato sauce.

Ingredients

Fusilli MAKFA bronze die 250 g
Chili pepper (1/3 of pod) 5 g
Veal 400 g
Olive oil 60 ml
Coriander leaves 50 g
Tin diced tomatoes 400 g
Parmesan 50 g

Cooking

Boil Fusilli al dente.
Add fine chopped chili pepper without seeds, coriander leaves, tin diced tomatoes and stew at low heat for 1,5 -2 min.
Place Fusili in the pan with sauce and stir.
Add grated parmesan, salt and pepper.
Sprinkle with grated parmesan to serve and garnish with coriander leaves.

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Farfalle

with mussels and mint

Ingredients

Farfalle MAKFA bronze die 260 g
White wine 70 ml
Almonds 100 g
Olive oil 60 ml
Mint 10 g
Double cream 140 ml
Parmesan 20 g
Seasoning:
Dried herbs 5 g
Pinch of salt
Pinch of pepper

Cooking

Boil Farfalle al dente.
Chopped almonds and toast them.
Cook half of almonds with white wine for 2-3 min, add double cream and stew a bit more until it becomes a sauce.
Place Farfalle, dried herbs in the pan with the sauce, mix and add a half of parmesan, chopped mint, salt and pepper.
Scatter with the rest of toasted almonds, grated parmesan and garnish with mint to serve.

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Penne Rigate

with fried rocket, prawns and double cream

Ingredients

Penne Rigate MAKFA bronze die 250 g
Rocket 60 g
Tiger prawns 300 g
Olive oil 60 ml
Double cream 400 ml
Parmesan 50 g

Cooking

Boil Penne Rigate al dente.
Clean tiger prawns and fry them with olive oil for 1,5-2 min.
Once cooked, add rocket, double cream and stew at low heat for a further 1,5-2 min.
Place cooked Penne Rigate in the pan with the sauce, stir while it is stewing for a min.
At the end, add grated parmesan, salt and pepper, food is ready to serve.

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Cavatappi

with chanterelles mushrooms and blue cheese cream sauce

Ingredients

Cavatappi MAKFA bronze die 250 g
Chanterelles mushrooms 150 g
Double cream 200 g
Blue cheese 50 g
Parmesan 30 g
Parsley 15 g
Pinch of salt
Pinch of pepper

Cooking

Boil Cavatappi al dente.
Stew mushrooms with double cream for 3-4 min, add blue cheese, stir until the cheese completely dissolve.
Once Cavatappi cooked, place it in the pan with sauce, add salt, pepper, a half of grated parmesan, and chopped parsley, mix.
Sprinkle with the rest of grated parmesan over the pasta to serve.

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