The Short Mafaldine from the Mulino di Gragnano are a typical Campania pasta shape, reintroduced by the Mulino di Gragnano in their classic version made from durum wheat semolina. They were dedicated to Mafalda of Savoy when she was born in 1902, which is why they are named mafaldine or reginette, but this shape had existed long before.
It is a short, curled pasta. It is nothing more than the already broken version of the long mafaldina, making it excellent for "mixed pasta".
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 locals 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 since spread throughout Italy.
A symbol of Neapolitan cuisine, it was considered "‘o piatto d'e feste" and even today it is cooked especially for Sunday lunches or celebrations, with hearty and elaborate sauces typical of the Campania 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 Puglia 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 drying process, slow and at low temperatures, preserves the characteristics of the wheat, guaranteeing the mafaldine aroma, flavor, and cooking consistency.
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
Unlike their longer sisters, short mafaldine can be used to make baked timbales.
Prepare the béchamel, a good homemade ragù, season the previously cooked mafaldine, and sprinkle with parmesan, then bake.
As we mentioned, short mafaldine are also great for preparing mixed pasta. The "pasta ammescat'" is a typically Neapolitan dish, not very well-known in other regions of Italy.
Neapolitan women in the war period, to avoid wasting anything, had the custom of mixing leftover pasta. This tradition has continued to this day; mixed pasta is used for soups or pasta in broth.
Traditionally, mixed pasta is used to make Neapolitan pasta and beans; take the short mafaldine and mix them with broken spaghetti, small tubes, and whatever is left in the pantry.
On the side, cook white cannellini beans, pork rind, potato, tomato, celery, and bay leaf for a long time, then add the pasta.
Here is the Neapolitan tradition ready on the table!
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.
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Mafaldine short durum wheat semolina from Gragnano
Campania
