Mafaldine
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Mafaldine, also known as reginette (Italian for 'little queens') or simply mafalde, is a type of ribbon-shaped pasta.
History
It comes from the Naples area, where they were once called fettuccelle ricce.[1] Mafaldine were named in honor of the birth of Princess Mafalda of Savoy (thus the alternative name "little queens").[2]
Mafaldine is prepared similarly to other ribbon-based pasta such as linguine and fettuccine. It is flat and wide, usually about 1 cm (½ inch) in width, with wavy edges on both sides with a curl at the ends that remains well defined even after cooking.[3]
Tripoline
Tripoline (Script error: No such module "IPA".) is a type of ribbon pasta, similar to mafaldine. It is a thick ribbon ridged on one side,[4] and is often found in baked pasta dishes.
It is believed that this pasta shape originated in the Campania region.[5]
In the 1930s, Fascist Italy celebrated its colonial empire by creating new forms of pasta reminiscent of its African possessions: tripoline (Tripoli), bengazine (Benghazi), assabesi (Assab) and abissine (Abyssinia).
See also
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References
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- ↑ "Mafaldine", DeCecco
- ↑ Script error: No such module "citation/CS1".
- ↑ "Mafaldine (Reginette)", Gusti d’Italia S.r.l
- ↑ Script error: No such module "citation/CS1".
- ↑ "Tripoline", National Pasta Association
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External links
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