Mafaldine wavy pasta
Long dried ribbons with wavy edges, made with durum wheat semolina. For ragù and ricotta sauces.
Product information
- Origin
- Campania, Italy
- Allergens
- Gluten
- Storage
- Store in a dry place, away from light and heat; 36 months from production.
Dried pasta from Campania, made with durum wheat semolina. Also called reginette, they are named after Princess Mafalda of Savoy. The ribbon is about 1 cm wide, with two ruffled edges and a flat centre.
When cooked, the centre stays firm while the thinner edges turn tender. The waves hold the sauce.
Serve them with a ragù, a ricotta sauce or shellfish.
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Long dried ribbons with wavy edges, made with durum wheat semolina. For ragù and ricotta sauces.