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Il Mulino di Gragnano's Short Mafaldine are a typical pasta shape from Campania, presented by Il Mulino di Gragnano in its classic durum wheat semolina version. They were dedicated to Mafalda of Savoy when she was born in 1902, which is why they were named mafaldine or reginette, although this shape had existed for much longer. They are a short, ruffled pasta shape. They are simply the already-broken version of long mafaldine, making them excellent 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 possession of Southern Italy, was welcomed by the population when he arrived with his troops in Sannio with a delicious dish of Mafalde seasoned with his favourite cheese, ricotta. As we have seen, however, this shape was named Mafaldina in honour of the birth of Queen Mafalda in 1902. This pasta from Naples was later spread throughout Italy. A symbol of Neapolitan cuisine, it was considered “‘o piatto d’e feste” and is still prepared mainly for Sunday lunches or holidays, with rich, elaborate sauces typical of the Campania tradition. How Short Mafaldine are made The production of Short Mafaldine from Gragnano is very simple. The Il Mulino di Gragnano pasta factory selects the finest 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 feature for enhancing the flavours of the dish. Slow drying at low temperatures preserves the characteristics of the wheat, giving the mafaldine aroma, flavour and excellent cooking firmness.
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Il Mulino di Gragnano's Short Mafaldine are a typical pasta shape from Campania, presented by Il Mulino di Gragnano in its classic durum wheat semolina version. They were dedicated to Mafalda of Savoy when she was born in 1902, which is why they were named mafaldine or reginette, although this shape had existed for much longer. They are a short, ruffled pasta shape. They are simply the already-broken version of long mafaldine, making them excellent 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 possession of Southern Italy, was welcomed by the population when he arrived with his troops in Sannio with a delicious dish of Mafalde seasoned with his favourite cheese, ricotta. As we have seen, however, this shape was named Mafaldina in honour of the birth of Queen Mafalda in 1902. This pasta from Naples was later spread throughout Italy. A symbol of Neapolitan cuisine, it was considered “‘o piatto d’e feste” and is still prepared mainly for Sunday lunches or holidays, with rich, elaborate sauces typical of the Campania tradition. How Short Mafaldine are made The production of Short Mafaldine from Gragnano is very simple. The Il Mulino di Gragnano pasta factory selects the finest 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 feature for enhancing the flavours of the dish. Slow drying at low temperatures preserves the characteristics of the wheat, giving the mafaldine aroma, flavour and excellent cooking firmness.
