Mafaldine is a very versatile type of pasta and can be served with all sorts of sauces: meat, seafood, creamy sauces, and tomato sauces. In Sicily, Mafaldine is often baked in a ‘timballo’ or made with swordfish or with anchovies, tomato paste, pine nuts and raisins.
Premium Mafaldine is a Sicilian Artisanal Ancient Grain Pasta, it is produced exclusively with the best durum wheat semolina, harvested and milled in Italy, a key factor that offers protein-rich and high nutritional value.
According to the ancient traditions, each production phase follows the steps handed down to the most ancient tradition: bronze drawing and slow drying are fundamental to derive pleasant rough dough and excellent cooking strength. Mafaldine, also known as reginette (Italian for little queens) or simply mafalda, is a type of ribbon-shaped pasta. It is flat and wide, usually about ½ inch in width, with wavy edges on both sides.
Mafaldine is a very versatile type of pasta and can be served with all sorts of sauces: meat, seafood, creamy sauces, and tomato sauces. In Sicily, Mafaldine is often baked in a ‘timballo’ or made with swordfish or with anchovies, tomato paste, pine nuts and raisins.
There are quite a few wonderful and unusual southern Italian pasta recipes that can be made with this pasta and we’re looking forward to sharing some of these with you on our Instagram page, like Reginette alla carrettiera!
Ingredients:
Durum wheat semolina, water
Storage Temperature: 50-70F