Mafaldine

photo from C. Libon

by Christine Libon

While grocery shopping at a store that specializes in Italian foods, I came across a pasta I had never seen or heard of, named Mafaldine. Sure, pasta is pasta; it’s always made of the same ingredients, right? But, curious as I have been since birth, I wanted to try it.

Little did I know what fun eating lay ahead. I actually laughed as I ate the first mouthful … because of the “mouth-feel!” I wouldn’t say the ruffled edges tickled, but they definitely stimulated my tongue, giving me a never-before experience. One might imagine it similar to eating a new critter and, for this reason I think children will either love it or hate it.

So now I had to know the origin of its name and by whom it was created. Thank you, Google. In 1902, Neapolitan pasta makers named this pasta to honor the birth of Princess Mafalda of Savoy, second daughter of King Victor Emmanuel III of Italy. The shape was adapted from an older local pasta “curled fettucelle.” The ruffled edges of this ribbon-like pasta resembled the intricate laces and frills on dresses worn by royalty. Mafaldine is also known as “reginette” or little queen, further emphasizing its royal inspiration.

What sauce? This type of pasta holds various types of sauces well, such as those with bits of meat, cherry tomatoes, or shrimp and seafood, even creamy sauces. I simply coated mine with a bit of butter, salt and basil.

Buon Appetito💗