Mafaldine are part of the long, curled, dried pasta family due to their ribbon shape with curled edges on both sides.
They are also known as "Reginette" or "Reginelle" and come from the Naples area where they were once called "Fettuccelle Ricce". They were dedicated by the people of Naples to Princess Mafalda of Savoy and renamed Reginette (from the Italian word "regina" meaning queen) or Mafaldine in her honour.
Once curled pasta, like Mafaldine, have been cooked, they have a distinctive, uneven consistency which differs on the smooth and curled parts.
Another characteristic of this type of pasta is that the curled part can retain more sauce that the smooth part.
It is a fairly versatile type of pasta, so the sauces recommended for Mafaldine are: Neapolitan ragù with ricotta, game sauces, fish sauces made from shellfish and seafood or white sauces made from soft cheeses with the addition of curry, saffron, horseradish or ginger.
Available in 500g pack.s
The origins of Capellini, with their evocative name (fine hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta wound into a nest shape.
Even the name Capellini is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups.
Simple condiments are recommended for this type of pasta. It is excellent combined with butter dressings, such as uncooked butter and cheese, or melted butter with sage and cheese. Egg or fresh raw tomato based sauces are also excellent. Another way to enjoy Capellini is in a light, chicken broth. In addition to broths and pasta dishes with sauces, this pasta is also used to prepare oven-baked dishes in the Naples region.
Available in 500g packs.