Mafalde, also known as Reginette (Italian for “little queens”) an alluring, ribbon- shaped pasta with beautiful wavy edges and a striking appearance. In 1997 the Italian government named the Mafalde pasta, or Mafaldine (little mafalde), in honour of Princess Mafalda of Savoy. Princess Mafalda died during the II World War, whilst under arrest in a concentration camp. The mafalde pasta is said to remind of the princess’ curls. Princess Mafalda’s life had been marked by tragedy before this; the SSPrincipessa Mafalda Italian transatlantic ocean-liner was named after her. This was one of the most luxurious ships at the time; unfortunately it sank off the coast of Brasil in 1927.
Ragù di salsiccia translates to “sauce with pork sausage”, and is a tomato-based sauce hailing from Toscana. We use traditional Italian sausage, along with tender cuts of pork. We slowly cook our salsiccia with tomatoes, and a bouqet garni of sage, rosemary, and thyme to give the ragù a deep, meaty richness.
Photo by: @greedytourists
|Mafalde||165g||454kCal||Wheat Flour, Egg, Durum Wheat Flour, Salt|
|Sausage Ragù||155g||230kCal||Passata, Pork Sausage (40%), Onion, Extra Virgin Olive Oil, Fennel Seeds, Salt, Black Pepper|
Pecorino Cream (Water, Pecorino Cheese (Milk) 45%, Sugar)
|Pecorino Cheese||8g||42kcal||Pecorino Cheese (Milk)|
Please note the above nutritional guidance is based on our estimates only.
Find recipe card here