Mafaldine
Also known as: mafalde, reginette, little queens, mafaldine corte
Long dry pasta in ribbons with wavy edges, made from durum wheat semolina and water; Barilla says it is named after Mafalda of Savoy.
Mafaldine are a long dry pasta in the form of ribbons with wavy edges, made from durum wheat semolina and water. Divella describes them as strips of pasta with wavy borders that hold the sauce.
Barilla says the name honours Mafalda of Savoy and that the shape belongs to the Neapolitan gastronomic tradition. According to Barilla, the curl at the ends stays well defined after cooking, giving a contrast between the wavy edges and the flat centre.
Barilla gives a cooking time of 9 minutes for its mafaldine and Divella 8 minutes. Barilla suggests full-bodied sauces, for example with prawns and pepper; Divella suggests a dish with mushrooms and walnuts.
Facts
| Raw material | Durum wheat semolina and water |
|---|---|
| Duration | 8–9 min (Divella, Barilla) |
| Main use | Full-bodied sauces, mushrooms and walnuts |
How it connects to Pasta
Mafaldine → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Dry durum wheat pasta
- Similar and different
- Lasagnette, Tress Pasta Tradizionale, Pappardelle, Fettuccine, Sorrentino gli Sfiziosi IGP
- In other topics
- 🧀 Ricotta
Frequently asked questions
Is it true that mafaldine are just wide egg ribbons?
Not quite. They are long dry ribbons of durum semolina and water, with wavy edges that hold the sauce.
Why are mafaldine sold as little queens?
Reginette is another name for the same pasta; the name honours Mafalda of Savoy.
How long do mafaldine take to cook?
Eight to nine minutes, depending on the brand.
Do mafaldine belong to Naples?
The shape is said to belong to the Neapolitan gastronomic tradition.
What sauces suit mafaldine?
Full-bodied ones, such as prawns and pepper, or mushrooms and walnuts.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Lasagnette — Long, flat ribbons of dry durum wheat pasta about 1.5–2 cm wide, often with wavy edges — a narrow “little lasagna”.
- Tress Pasta Tradizionale — Tress egg-free pasta to an Italian recipe: durum wheat semolina and Swabian Jura water, bronze dies – spaghetti, tagliatelle, mafaldine.
- 🧀 Ricotta — “Boiled a second time”: a fresh product made from whey whose proteins are coagulated by heat; often with a little milk added.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Lasagnette · Manicotti · Fregula · Campanelle · Bavette · Lumaconi
What it includes
- Afeltra Mafalda
- D'Aniello Mafalda IGP
- Di Martino Manfredine
- Faella Mafalde 53 cm
- La Fabbrica della Pasta Mafaldine IGP
- La Fabbrica della Pasta Matasse Tripoline IGP
- Pastificio dei Campi Mafaldine di Gragnano
- Pastificio dei Campi Mafaldone di Gragnano
All (26) →
- Afeltra Mafalda
- Antiche Tradizioni di Gragnano Tripolina
- D'Aniello Mafalda IGP
- De Cecco Mafaldine n.2
- Di Martino Manfredine
- Divella Mafaldine n.81
- Faella Mafalde 53 cm
- Garofalo Mafalde n.10-1
- Gentile Mafalde
- Granoro Dedicato Mafaldine n.5
- Il Re della Pasta Mafaldine
- La Fabbrica della Pasta Mafaldine IGP
- La Fabbrica della Pasta Matasse Tripoline IGP
- La Fabbrica della Pasta ‘e Mafaldine Senza Glutine
- Panzani Mafaldelle
- Pasta Zara Mafaldine
- Pastai Gragnanesi Mafaldine
- Pastai Gragnanesi Tripolini
- Pastificio dei Campi Mafaldine di Gragnano
- Pastificio dei Campi Mafaldone di Gragnano
- Rummo Mafaldine n.80
- Setaro Manfredi
- Sorrentino Mafalde
- Sorrentino Mafalde Bio
- Sorrentino Tripoline
- Tress Mafaldine
Sources
- DPR 9 febbraio 2001, n. 187 — regolamento sulla produzione e commercializzazione di sfarinati e paste alimentari (Normattiva)
- Barilla — Mafaldine (Collezione)
- Divella — 81 Mafaldine