Mafaldine

Did you know that in Italy there are over three hundred different types and varieties of pasta, which the inhabitants of this sunny country call nothing more than pasta. Pasta or pasta is a food that is a long fiber of dough that has been mixed with wheat flour and drinking water. It is worth noting that, as a rule, Italian pasta is made from hard wheat varieties.

Usually pasta is produced from the flour of crops such as buckwheat, wheat, rice, as well as starch beans magician or mung. In addition to flour and water, the dough for many types of pasta includes ingredients such as tomato paste, cuttlefish ink, chicken eggs, as well as herbs, spinach, various spicy herbs, spices and seasonings.

Since in the Italian culinary tradition, over the centuries-old history of pasta, a colossal number of types of pasta have accumulated, a special classification has been developed. All pasta products are divided into the following groups:



curly pasta, among the most famous are farfalle or butterfly pasta, as well as gnocchi or caserechche;

small or soup pasta such as filini or orecchiette;

pasta for baking or the famous cannelloni and lasagna;

short pasta such as penne, McCeroni or Fusilli;

long pasta, which includes spaghetti, fettuccine, mafaldine, as well as vermicelli and many other types of pasta.



The famous Italian pasta mafaldine belongs to the last and most numerous group of Italian pasta. It is noteworthy that mafaldine pasta is remembered not only for its distinctive taste and consumer characteristics, but also for the appearance of the product.

Mafaldine or, as the Italian name for mafaldine paste sounds, is pasta shaped like long dough ribbons. It is noteworthy that the wavy edges of the pasta are considered a characteristic feature of the mafaldine paste. The history of pasta mafaldine, as well as many other world famous types of product in the glorious and oldest city of Naples in Italy.

Neapolitan chefs have come up with a new kind of pasta specifically for Princess Mafalda of Savoy. Initially, the mafaldine called the paste "Reginette" from the word reginette or queen. Ordinary people of Naples called the new type of pasta "rich fettuccelle. " However, after time, the paste began to be called nothing more than mafaldine.

Professional culinary experts who know a lot about Italian pasta attribute mafaldine pasta to the family of long and curly products. The original form of mafaldine pasta plays more than just an aesthetic role. Thanks to the curly edges of the pasta, the mafaldine perfectly keeps the Italian sauces of various consistency on its surface.

Most often, mafaldine pasta is served under a traditional Neapolitan sauce with ricotta cheese. In addition, mafaldine is ideal with seafood, as well as saffron, horseradish or ginger curry sauces.