The Short Mafaldine from the Mulino di Gragnano are a typical Campanian pasta shape, reintroduced by the Mulino di Gragnano in their classic version made of durum wheat semolina. They were dedicated to Mafalda di Savoia upon her birth in 1902, which is why they took the name mafaldine or reginette, but this shape existed much earlier. It is a short, curly pasta shape. It is simply the already broken version of the long mafaldina, making it great for "mixed pasta". Short Mafaldine from Gragnano, the history. 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 control 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. However, as we have seen, 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 hearty and elaborate sauces typical of Campanian tradition. How Short Mafaldine are made. The production of Short Mafaldine from Gragnano is very simple. The pasta factory Il Mulino di Gragnano selects the best wheat from Apulia and uses only pure water from Monte Faito. An essential tool is the bronze extrusion die, which ensures the porosity of the mafaldine, an indispensable characteristic for enhancing the flavors of the dish. The drying, slow and at low temperatures, preserves the characteristics of the wheat, guaranteeing the mafaldine fragrance, flavor, and cooking hold.
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The Short Mafaldine from the Mulino di Gragnano are a typical Campanian pasta shape, reintroduced by the Mulino di Gragnano in their classic version made of durum wheat semolina. They were dedicated to Mafalda di Savoia upon her birth in 1902, which is why they took the name mafaldine or reginette, but this shape existed much earlier. It is a short, curly pasta shape. It is simply the already broken version of the long mafaldina, making it great for "mixed pasta". Short Mafaldine from Gragnano, the history. 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 control 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. However, as we have seen, 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 hearty and elaborate sauces typical of Campanian tradition. How Short Mafaldine are made. The production of Short Mafaldine from Gragnano is very simple. The pasta factory Il Mulino di Gragnano selects the best wheat from Apulia and uses only pure water from Monte Faito. An essential tool is the bronze extrusion die, which ensures the porosity of the mafaldine, an indispensable characteristic for enhancing the flavors of the dish. The drying, slow and at low temperatures, preserves the characteristics of the wheat, guaranteeing the mafaldine fragrance, flavor, and cooking hold.
