The Short Mafaldine from the Mulino di Gragnano are a typical Campanian pasta shape, recreated 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 had existed long before. It is a short, curly pasta shape. It is nothing but the already broken version of the long mafaldina, excellent for pasta mischiata . 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 possession of Southern Italy, when he arrived with his troops in Sannio, was welcomed by the population with a delicious plate of Mafalde flavored with his favorite cheese, ricotta. However, as we have seen, this shape was named 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 o piatto de feste and is still cooked mainly for Sunday lunches or for celebrations, with hearty and elaborate sauces typical of the 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 Apulian wheat and uses only pure water from Monte 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 drying process, slow and at low temperatures, preserves the characteristics of the wheat, guaranteeing the mafaldine fragrance, flavor, and cooking stability.
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The Short Mafaldine from the Mulino di Gragnano are a typical Campanian pasta shape, recreated 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 had existed long before. It is a short, curly pasta shape. It is nothing but the already broken version of the long mafaldina, excellent for pasta mischiata . 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 possession of Southern Italy, when he arrived with his troops in Sannio, was welcomed by the population with a delicious plate of Mafalde flavored with his favorite cheese, ricotta. However, as we have seen, this shape was named 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 o piatto de feste and is still cooked mainly for Sunday lunches or for celebrations, with hearty and elaborate sauces typical of the 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 Apulian wheat and uses only pure water from Monte 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 drying process, slow and at low temperatures, preserves the characteristics of the wheat, guaranteeing the mafaldine fragrance, flavor, and cooking stability.
