De Cecco n. 2 Mafaldine

Mafaldine is part of the long, curly, dried pasta family because of their ribbon shape with curled edges on both sides. They are also known as “Reginette” or “Reginelle” and come from the Naples area where they were once called “Fettuccelle Ricce”. They were dedicated by the people of Naples to Princess Mafalda of Savoy and renamed Reginette (from the Italian word “regina” meaning queen) or Mafaldine in her honor. Once curly pasta, such as Mafaldine, is cooked, they have a distinctive, uneven consistency that differs on the smooth and curled parts. Another characteristic of this type of pasta is that the curled part can hold more sauce than the smooth part. It is quite a versatile type of pasta, so the recommended sauces for Mafaldine are: Neapolitan rag with ricotta, game sauces, fish sauces from shellfish or white sauces from soft cheeses with the addition of curry, saffron, horseradish or ginger.

Cooking time: 9 minutes / al dente: 7 minutes.