Mafaldini

Mafaldini, also known as Reginette, is a type of pasta characterized by its distinctive shape. It features a long, flat ribbon with ruffled edges on both sides. This unique texture provides a delightful chewiness and is excellent at holding onto sauces.

The pasta is named in honor of Princess Mafalda of Savoy, a member of the Italian royal family. Its alternative name, Reginette, translates to "little queens," further reflecting its royal association.

Mafaldini are typically made from durum wheat semolina and water, like most dried pasta. The manufacturing process involves extruding the dough through a die that creates the characteristic flat shape with the ruffled edges.

Due to its shape and the way the sauce clings to the ruffles, mafaldini pairs well with a variety of sauces. Creamy sauces, rich meat ragùs, and even simpler preparations with butter and cheese are popular choices. The broad surface area also makes it suitable for baked pasta dishes. It is a versatile pasta shape enjoyed in many Italian kitchens.