The “shapes” of pasta


Shape & History: Mafalde, with their regal, jagged shape, are a typical culinary creation of Campania. Names such as “mafaldine” or “reginette” are often used to describe them, in honor of Princess Mafalda of Savoy, daughter of King Victor Emmanuel III. Its shape, with jagged ends, is perfect for capturing thick and creamy sauces.

Recipe: A classic recipe is “Mafalde alla napoletana” also simply called “mafalde con ricotta.” This is a tasty Neapolitan first course, often prepared during holidays such as Carnival, Boxing Day or for Sunday lunch. The pasta is topped with buffalo ricotta and plain tomato sauce or Neapolitan ragù.

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Shape & History: Spaghetti, the world’s most famous pasta format, has ancient origins and is universally associated with Italian cuisine.

Originating in Campania, their long, thin shape makes them ideal for wrapping around a fork and accompanying a wide range of sauces.

Recipe: One of the most famous recipes is Spaghetti Carbonara, typical of Roman cuisine. This simple but delicious dish combines al dente spaghetti with eggs, pecorino Romano cheese, pancetta, and freshly ground black pepper. Its history is shrouded in mystery, but its popularity is unquestionable.

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Shape & History: Malloreddus, also known as “Sardinian gnocchetti,” is a traditional pasta format of Sardinia. Their small-shell-like shape makes them perfect for rich, full-bodied sauces. These gnocchetti have ancient origins, when Sardinian women prepared them by hand using the back of a wicker basket. Today they are made mainly from durum wheat semolina and water.

Recipe: A classic recipe for enjoying malloreddus at its best is Malloreddus alla Campidanese, seasoned with Sardinian sausage, tomato, saffron and Sardinian pecorino cheese (link to Biraghi pecorino sardo, landing page).

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