Reginelle – also called reginette or mafalde – are a shape of pasta that hails from Naples inspired by the flounces of the dress of the Princess Mafalda of Savoy.
The pasta is flat and wide, usually about ½ inch in width, with wavy edges on both sides. The delicately fluted edges remind one of a crown. It is prepared similarly to other ribbon-based pasta such as linguine and fettuccine.
Neapolitans traditionally prepare the Reginelle pasta with light simple sauces such as ‘ricotta in bianco’ which contains sheep’s milk ricotta, lardo and pecorino cheese. However, you can also find it with seafood or meat sauces.
Durum wheat semolina, eggs (28,3%).
It may contain wheat, eggs, traces of soya.
Average Values per 100g: Energy 1584kJ/374kcal, Fats 4.3g of which saturates 1.6g,Carbohydrate 68g, of which sugars 2.8g ,Fibre 2.8g, Protein 15g, Salt 0.13g
Store in a cool, dry place.
Piaceri Italiani Malta, The Magro Food Village, Xewkija, Gozo XWK 3000