Reginette Pasta also known as Mafalde, Mafaldine or Margherita is a long pasta with a long wave or curl at the ends that remains well outlined even after cooking. This creates a combination of different textures between the wavy edges and the flat central part, ideal for enhancing a well paired sauce.

This Reginette Pasta is made with Terre di Entella’s Sicilian heritage varietal of wheat called “Perciasacchi”- which owes its name “pierced sack” to the pointed shape of the wheat that pierced the jute sacks in which the grain was contained during transport. Grown, harvested and milled in the heartland of Sicily. The pasta is bronze extruded and slow dried in accordance with traditional practices to produce best quality pasta from the seed to the table. ‍

Traditionally prepared with a humble dish of the Palermo region “Pasta c'anciova e muddica atturrata”, Pasta with anchovies and toasted breadcrumbs. Simple in its ingredients but complex in taste, legend has it, that it was invented by Sicilians who emigrated to Milan and could not find the ingredients to prepare pasta with sardines. This pasta dish is often called "Milanisa" and using this pasta shape is essential in retaining the flavorful sauce of tomato paste, anchovies, golden raisins, pine nuts and, of course "muddica atturrata" —toasted breadcrumbs, to finish.

1.1 lbs