The Long Mafaldine from Il Mulino di Gragnano are a typical Campanian pasta shape, reimagined by Il 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 were named mafaldine or reginette, but this shape had existed for much longer. It is a long, curly pasta shape that is often used to make "mixed pasta". The reginette, originally known as "Fettuccelle Ricche", are of Neapolitan origin, although they are very widespread in Sicily. 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, when he arrived with his troops in Sannio was welcomed by the locals with a delicious dish of Mafalde flavored with his favorite cheese, ricotta. However, we have seen that this shape was baptized as Mafaldina in honor of the birth of Queen Mafalda in 1902. This pasta from Naples has then spread throughout the Italian territory. A symbol of Neapolitan cuisine, it was considered “the dish of festivities” and is still prepared especially for Sunday lunches or for celebrations, with rich and elaborate sauces typical of Campanian tradition. The production of Long Mafaldine with Arch from Gragnano is very simple. The pasta factory Il Mulino di Gragnano selects the best Apulian wheat and uses only pure water from Mount Faito. An essential tool is the bronze die, which ensures the porosity of the mafaldine, an indispensable characteristic to enhance the flavors of the dish. The slow and low-temperature drying preserves the characteristics of the grain, ensuring that the mafaldine retain aroma, flavor, and cooking firmness.
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The Long Mafaldine from Il Mulino di Gragnano are a typical Campanian pasta shape, reimagined by Il 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 were named mafaldine or reginette, but this shape had existed for much longer. It is a long, curly pasta shape that is often used to make "mixed pasta". The reginette, originally known as "Fettuccelle Ricche", are of Neapolitan origin, although they are very widespread in Sicily. 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, when he arrived with his troops in Sannio was welcomed by the locals with a delicious dish of Mafalde flavored with his favorite cheese, ricotta. However, we have seen that this shape was baptized as Mafaldina in honor of the birth of Queen Mafalda in 1902. This pasta from Naples has then spread throughout the Italian territory. A symbol of Neapolitan cuisine, it was considered “the dish of festivities” and is still prepared especially for Sunday lunches or for celebrations, with rich and elaborate sauces typical of Campanian tradition. The production of Long Mafaldine with Arch from Gragnano is very simple. The pasta factory Il Mulino di Gragnano selects the best Apulian wheat and uses only pure water from Mount Faito. An essential tool is the bronze die, which ensures the porosity of the mafaldine, an indispensable characteristic to enhance the flavors of the dish. The slow and low-temperature drying preserves the characteristics of the grain, ensuring that the mafaldine retain aroma, flavor, and cooking firmness.
