The Long Mafaldine from the Mulino di Gragnano are a typical pasta format from Campania, reintroduced by the Mulino di Gragnano in their classic version of durum wheat semolina. They were dedicated to Mafalda of Savoy upon her birth in 1902, which is why they are named mafaldine or reginette, but this format had existed much earlier.
It is a long, curled pasta format that is often used to make "mixed pasta".
The reginette, initially known as the “Fettuccelle Ricche,” have Neapolitan origins, although they are also widely found 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 control of Southern Italy, was welcomed by the local population with a delicious plate of flavored Mafalde with his favorite cheese, ricotta. However, as we have seen, this format was named Mafaldina in honor of the birth of Queen Mafalda in 1902. This pasta from Naples was then spread throughout the Italian territory.
A symbol of Neapolitan cuisine, it was considered "'o piatto d'e feste" and is still cooked especially for Sunday lunches or celebrations, with rich and elaborate sauces typical of the Campanian tradition.
The production of Long Mafaldine with a curly edge 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 wheat, ensuring that the mafaldine have aroma, flavor, and cooking stability.
Ingredienti: semola di grano duro, acqua sorgiva di Gragnano
100g di prodotto contengono in media:
Valore Energetico Kcal 351
Valore Energetico Kj 1489
Grassi 1,0 di cui Acidi Grassi Saturi 0,2
Carboidrati 71,0 di cui Zuccheri 3,0
Fibre 3,0
Proteine 13,5
Sale 0,02
As previously mentioned, a good tomato sauce cut with fresh and flavorful ricotta is "a'mort" of mafaldine. The ingredients are very simple: Neapolitan ragù prepared beforehand and cooked for a long time, local fresh ricotta, and a nice sprinkle of pepper are the essential components to create a traditional and tasty dish.
If you prefer a more delicate and "princely" dish, then try the reginette with asparagus cream; with the addition of pepper, pecorino, and pine nuts, you will create an elegant, simple, yet definitely impressive dish.
MODALITÀ DI CONSERVAZIONE:
Si consiglia per una buona durata del prodotto e per gustarne la fragranza di conservarlo in luogo fresco ed asciutto, al riparo dai raggi solari , non conservare in frigorifero, non esporre all'acqua e al sole.
€ 4,40
per 500g
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Long Mafaldine with durum wheat bow from Gragnano
Campania
