Mafaldine, also known as reginette (Italian for 'little queens') or simply mafalda or 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 (Italian:[tripoˈliːne]) is a type of ribbon pastanoodles, 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] where according to popular tradition, it was created in Naples in honour of King Victor Emmanuel II.
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).
