Mafaldine Italian Pasta di Gragnano IGP Organic

Mafaldine Italian Pasta di Gragnano Organic I.G.P 

Pasta di Gragnano I.G.P. (Protected Geographical Indication)

100% Organic Italian Wheat

USDA Certified Organic 

Trafilatura al Bronzo (Bronze Rolling Mill)

The Mafaldine Italian pasta di gragnano is a format of typical pasta from Gragnano, reproposed by Pastai di Gragnanesi. They were dedicated to Mafalda di Savoia when it was born in 1902, which is why they took the name of Mafaldine or Reginette, but this format had existed for much longer.

It is a short, curled pasta shape. It is nothing but the already broken version of the long Mafaldina, excellent therefore for the "mixed pasta.''

The story behind Mafaldine Italian pasta di gragnano

According to an ancient legend, this dish was invented as far back as 1250 for the king of Sicily, Manfredi di svevia. The king, at war with the papacy, to obtain possession of southern Italy, when he arrived with his troops in the sannio was welcomed by the population with a delicious dish of Mafalde flavored with his favorite cheese, ricotta. As we have seen, however, this format was baptized as Mafaldina in honor of the birth of queen Mafalda in 1902. This pasta from Naples was then spread throughout the Italian territory.

A symbol of Neapolitan cuisine, it was considered "' or the feast of feasts" and still today it is cooked especially for Sunday lunches or for parties, with thick and elaborate sauces typical of the Campania tradition.

How the Mafaldines are made

The production of the Mafaldine di Gragnano is very simple. Pastai di Gragnanesi pasta factory selects the best Apulian wheat and uses only pure water from monte faito.

The essential tool is the bronze extruder, which ensures the porosity of the mafaldine, an essential feature to enhance the flavors of the dish. Drying, slow and at low temperatures, preserves the characteristics of the grain, guaranteeing the Mafaldine scent, flavor, and durability of cooking.

Use in the kitchen

Unlike the sisters, the long mafaldine, the short mafaldine can be used to make baked timbale. Prepare the béchamel, a good homemade ragù, season the mafaldine previously cooked and sprinkle with parmesan, then bake.

As mentioned earlier, the short mafaldines are excellent for preparing mixed pasta. The "pasta ammescat '" is a typically Neapolitan thing, not very known in other regions of Italy.

The Neapolitan women during the war, in order not to throw anything away, had the custom of mixing the advanced pasta. This tradition has come down to the present day; mixed pasta is used for soups or pasta in broth.

Traditionally, the mixed pasta is used to make Neapolitan pasta and beans; take the mafaldine short and mix it with broken spaghetti, tubettini, and what is left in the pantry. Separately cook white cannellini beans, pork rind, tomato potato, celery, and bay leaf for a long time and then lower the dough. Here, the Neapolitan tradition is ready!

Mafaldine Pastai Gragnanesi I.G.P. (Protected Geographical Indication). A special long cut shaped like a ribbon enriched by precious curls. The origin of this shape seems to refer to a pretty girl named "Mafalda" with curly hair, who inspired the pasta maker, or to the princess Mafalda di Savoia. This cut is originated from Naples, Italy.

Cooperativa Pastai Gragnanesi IGP.

The factory of Pastai Gragnanesi has a vertical (not horizontal as the modern one) development. This architectural anomaly supports the entrenchment of the pasta in the tradition of Gragnano pasta because it saves the old and tried processing methods and the manual skill to assure better quality pasta. The Italian Pasta di Gragnano is chewier, nuttier, and rougher textured than most supermarket brands.

Suggestion: We suggest to try this pasta with meat sauces or creamy sauces with melted cheese. The Pasta di Gragnano should be cooked "al dente", which means only to the point at which the pasta is still firm, then added to the sauce where it will cook a little more. Afterward, it is served right off the stove.

17.6 ounce (500 gram)

Ingredients: Durum wheat semolina, water

Packaging: Plastic Wrap

Region: Gragnano

Product of Italy