The Long Mafaldine from the Mulino di Gragnano are a typical Campanian pasta shape, reproduced by the Mulino di Gragnano in their classic version of durum wheat semolina. They were dedicated to Mafalda of Savoy when she was born in 1902, which is why they took the name mafaldine or reginette, but this shape existed long before. It is a long, curled pasta shape, often used to make "mixed pasta". The reginette, originally known as “Fettuccelle Ricche”, have Neapolitan origins, although they are also very popular in Sicily. According to an ancient legend, this dish was invented back in 1250 for the King of Sicily, Manfred of Swabia. The King, at war with the Papacy to gain possession of Southern Italy, when he arrived with his troops in Sannio was welcomed by the population with a delicious dish of Mafalde flavored with his favorite cheese, ricotta. As we have seen, however, this shape was baptized as Mafaldina in honor of the birth of Queen Mafalda in 1902. This pasta from Naples has since spread throughout Italy. A symbol of Neapolitan cuisine, it was considered "‘o piatto d'e feste" and is still cooked especially for Sunday lunches or celebrations, with rich and elaborate sauces typical of the Campanian tradition. The production of Long Mafaldine with Arch from Gragnano is very simple. The pasta factory Il Mulino di Gragnano selects the best wheat from Puglia and uses only pure water from Monte Faito. An essential tool is the bronze die, which ensures the porosity of the mafaldine, an essential characteristic to enhance the flavors of the dish. The slow and low-temperature drying preserves the characteristics of the wheat, guaranteeing the mafaldine aroma, flavor, and cooking hold.
The Long Mafaldine from the Mulino di Gragnano are a typical Campanian pasta shape, reproduced by the Mulino di Gragnano in their classic version of durum wheat semolina. They were dedicated to Mafalda of Savoy when she was born in 1902, which is why they took the name mafaldine or reginette, but this shape existed long before. It is a long, curled pasta shape, often used to make "mixed pasta". The reginette, originally known as “Fettuccelle Ricche”, have Neapolitan origins, although they are also very popular in Sicily. According to an ancient legend, this dish was invented back in 1250 for the King of Sicily, Manfred of Swabia. The King, at war with the Papacy to gain possession of Southern Italy, when he arrived with his troops in Sannio was welcomed by the population with a delicious dish of Mafalde flavored with his favorite cheese, ricotta. As we have seen, however, this shape was baptized as Mafaldina in honor of the birth of Queen Mafalda in 1902. This pasta from Naples has since spread throughout Italy. A symbol of Neapolitan cuisine, it was considered "‘o piatto d'e feste" and is still cooked especially for Sunday lunches or celebrations, with rich and elaborate sauces typical of the Campanian tradition. The production of Long Mafaldine with Arch from Gragnano is very simple. The pasta factory Il Mulino di Gragnano selects the best wheat from Puglia and uses only pure water from Monte Faito. An essential tool is the bronze die, which ensures the porosity of the mafaldine, an essential characteristic to enhance the flavors of the dish. The slow and low-temperature drying preserves the characteristics of the wheat, guaranteeing the mafaldine aroma, flavor, and cooking hold.
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