Rummo Mafaldine are long, flat pasta ribbons with ruffled edges that maintain their shape after cooking, ready to capture every drop of a sauce. This Neapolitan classic was traditionally prepared with light, simple sauces, but in Sicily, for example, it is often made with swordfish or in a timballo. The ribbons are named after Mafalda of Savoy, daughter of King Victor Emmanuel III of Italy, which is why they are also sometimes called “reginette,” or little queens.
The Rummo story began back in 1846, when Antonio Rummo launched the family business of milling wheat and making pasta in the town of Benevento, not far from Naples. Taking advantage of the region’s pure water and excellent grain, he launched a tradition of artisan pasta-making based on the proprietary ‘Lenta Lavorazione’ method—a slow-processing method with rigorous attention to quality at every step. Rummo Mafaldine show what can be done with perfect ingredients painstakingly crafted.
