Mafaldine

Mafaldine

Mafaldine pasta, also known as reginette.

Mafaldine, also known as reginette, is a type of pasta that is characterized by its long, flat ribbons with wavy edges. This pasta is named in honor of Princess Mafalda of Savoy, and its shape is reminiscent of a frilly ribbon or lace, which is fitting given its royal namesake.

Description

Mafaldine is a ribbon-shaped pasta that is typically about 1 cm wide. The edges of the pasta are ruffled, giving it a distinctive appearance that sets it apart from other types of ribbon pasta such as fettuccine or tagliatelle. The wavy edges of mafaldine help to hold onto sauces, making it a versatile choice for a variety of dishes.

Culinary Uses

Mafaldine is often used in dishes that feature rich, hearty sauces. The pasta's shape and texture make it ideal for holding onto thick sauces, such as ragù or creamy cheese sauces. It can also be used in baked pasta dishes, where its unique shape adds visual interest and texture.

Preparation

Like most pasta, mafaldine is typically cooked in boiling salted water until it reaches the desired level of tenderness, usually "al dente." It is important to stir the pasta occasionally during cooking to prevent the ribbons from sticking together.

History

The pasta is named after Princess Mafalda of Savoy, the second daughter of King Victor Emmanuel III of Italy. The name "reginette" means "little queens," which is a nod to its royal association. The pasta's elegant shape and name reflect its noble inspiration.

Related Pages

• Pasta
• Fettuccine
• Tagliatelle
• Ragù