Mafaldine

Mafaldine (also known as Reginette, Mafalda or Mafalde) is a type of ribbon-shaped pasta. It is flat and wide, usually about 1 cm (0.39 in) in width, with wavy edges on both sides. It is traditionally served with a meat or cheese sauce. The name Mafaldine was inspired by Queen Mafalda of Savoy.

Etymology

The name Mafaldine was given in honor of Princess Mafalda Maria Elisabetta Anna Romana of Savoy, the second child of King Victor Emmanuel III of Italy. The pasta is also known as Reginette, which means "little queens" in Italian.

History

Mafaldine was created in the early 20th century in Naples, Italy. It was named after Princess Mafalda of Savoy, as a tribute to the royal family. The pasta's wavy edges are said to resemble the princess's curly hair.

Preparation

Mafaldine is typically served with a rich meat or cheese sauce, such as ragù or béchamel. However, it can also be used in a variety of other dishes, including pasta salads and casseroles. The pasta's wide, flat shape and wavy edges make it ideal for holding onto thick sauces.

Related Terms

• Pasta: A staple food of traditional Italian cuisine, typically made from an unleavened dough of wheat flour mixed with water or eggs.
• Ragù: A type of meat-based sauce commonly served with pasta.
• Béchamel sauce: A white sauce made from a roux (butter and flour) and milk, commonly used in Italian and French cuisine.
• Casserole: A large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel.

See Also

• List of pasta
• Italian cuisine

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Mafaldine

• File:Mafaldine Reginette.jpg
• File:Mafalde.jpeg