Reginelle Egg Pasta

Description

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.