Short Mafaldine from Il Mulino di Gragnano are a typical pasta shape from Campania, presented in their classic version made from 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 short, ruffled pasta shape, a broken version of the long mafaldina, excellent for "mixed pasta" dishes. According to an ancient legend, this dish was invented in 1250 for the King of Sicily, Manfred of Swabia. The King, at war with the Papacy to gain possession of Southern Italy, was welcomed by the people of Sannio with a delicious dish of Mafalde flavored with his favorite cheese, ricotta. This pasta from Naples later spread throughout Italy. A symbol of Neapolitan cuisine, it was considered "the festive dish" and is still mainly cooked for Sunday lunches or celebrations, with rich and elaborate sauces typical of Campanian tradition. The production of Short Mafaldine from Gragnano is very simple. The Il Mulino di Gragnano pasta factory selects the best Apulian wheat and uses only pure water from Monte Faito. An essential tool is the bronze die, which ensures the porosity of the mafaldine, a key characteristic to enhance the flavors of the dish. The drying process is slow and at low temperatures, preserving the qualities of the wheat and guaranteeing the mafaldine's aroma, taste, and cooking firmness.
Costs of £46.70, free from £290.00
Short Mafaldine from Il Mulino di Gragnano are a typical pasta shape from Campania, presented in their classic version made from 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 short, ruffled pasta shape, a broken version of the long mafaldina, excellent for "mixed pasta" dishes. According to an ancient legend, this dish was invented in 1250 for the King of Sicily, Manfred of Swabia. The King, at war with the Papacy to gain possession of Southern Italy, was welcomed by the people of Sannio with a delicious dish of Mafalde flavored with his favorite cheese, ricotta. This pasta from Naples later spread throughout Italy. A symbol of Neapolitan cuisine, it was considered "the festive dish" and is still mainly cooked for Sunday lunches or celebrations, with rich and elaborate sauces typical of Campanian tradition. The production of Short Mafaldine from Gragnano is very simple. The Il Mulino di Gragnano pasta factory selects the best Apulian wheat and uses only pure water from Monte Faito. An essential tool is the bronze die, which ensures the porosity of the mafaldine, a key characteristic to enhance the flavors of the dish. The drying process is slow and at low temperatures, preserving the qualities of the wheat and guaranteeing the mafaldine's aroma, taste, and cooking firmness.
