De Cecco Mafaldine

Mafaldine belong to the family of long, curly pasta known as Pasta Secca, made from durum wheat semolina and water. They are characterized by their shape, resembling a ribbon that is ruffled on both sides. Also referred to as "Reginette" or "Reginelle," their origin lies in Naples. They were once called "Fettuccelle Ricce" and were later dedicated by the Neapolitans to Princess Mafalda di Savoia, which led to their renaming as Reginette or Mafaldine.

The curly pasta varieties, including Mafaldine, exhibit a typically irregular texture after cooking, differing between the smooth and the ruffled parts of the pasta. Another distinctive feature of this pasta type is its increased ability to absorb sauce in the ruffled area compared to the smooth section. This pasta is particularly versatile. For this reason, the following sauces are recommended for Mafaldine: Ragù alla Napoletana with Ricotta, sauces with game, fish-based sauces made with shellfish and seafood, as well as light sauces prepared with soft cheese, curry, saffron, horseradish, or ginger.