Mafaldine, also known as "Reginette" or "Ricciolina," is a type of pasta that is named after Princess Mafalda of Savoy.
It is a ribbon-shaped pasta with distinctively wavy edges, resembling miniature lasagne sheets. Mafaldine is often associated with Italian cuisine and is prized for its unique shape and ability to hold sauces.
Mafaldine pasta is typically made from durum wheat semolina and water, which gives it a firm and chewy texture when cooked. The width of the pasta strips is usually around 0.5 to 0.75 inches (1.3 to 2 centimeters). The length of the individual strands can vary but is typically around 8 to 10 inches (20 to 25 centimeters).
What sets Mafaldine apart is its distinctive wavy edges. The edges have a scalloped or zigzag pattern, which gives the pasta a visually striking appearance. This unique shape allows the pasta to catch and hold onto sauces and ingredients, making it an excellent choice for hearty and flavorful dishes.
Mafaldine pasta is often used with rich and chunky sauces, as well as cream-based or meat-based sauces. The wavy edges create pockets that help the sauce cling to the pasta, resulting in a more substantial and flavorful bite. The pasta can also be paired with vegetables, seafood, or cheese to create a variety of delicious and visually appealing dishes.
Cooking Mafaldine requires boiling it in salted water until it reaches the desired tenderness, usually around 8 to 10 minutes. It is important to stir occasionally to prevent the pasta from sticking together.
Overall, Mafaldine pasta's unique wavy shape and ability to hold onto sauces make it a standout choice in the world of pasta. Its visually appealing appearance and versatility in pairing with different sauces and ingredients contribute to its popularity among pasta enthusiasts and chefs alike.