1.0Delicious Recipeshttps://www.gzrecipes.com/enloscrignodelbuongustohttps://www.gzrecipes.com/en/author/loscrignodelbuongusto/rich600338<blockquote class="wp-embedded-content" data-secret="hvEGleCmbc"><a href="https://www.gzrecipes.com/en/loscrignodelbuongusto/sicilian-mafalde/">Sicilian Mafalde</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/loscrignodelbuongusto/sicilian-mafalde/embed/#?secret=hvEGleCmbc" width="600" height="338" title="“Sicilian Mafalde” — Delicious Recipes" data-secret="hvEGleCmbc" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/12/25-8-693975815a4003-66025104.jpg997800Sicilian Mafalde are traditional durum wheat rolls typical of Sicily, very simple to make and characterized by the taste of sesame seeds sprinkled on top. Sicilian Mafalde can be shaped like an 'S' or a crown, but the person who introduced me to this recipe suggested giving them an 'S' shape but slightly different. The important thing is to make them correctly regarding the dough, then of course you can decide on the shape. With the quantities I propose, you will make 6, and the raw dough should not exceed 280-300 grams per mafalda, otherwise, they will be too large. These rolls are typical Sicilian, but especially from the city of Palermo, and if you happen to go there, you will certainly find them in every reputable bakery. The origins of this bread seem to date back to very ancient traditions of the distant 1800s when a master baker created this fragrant bread enriched with sesame seeds. Later in the 1900s, another master brought it to Catania, dedicating it to the Princess of Savoy, thus becoming popular. If you make any of my recipes, send me the photos, and I will publish them on my page with your name. Now you just have to try them, following my recipe, and see if they are as exceptional as they say. Approximately 670 kcal per mafalda