Reginette are a long shaped pasta having their roots in Naples. The characteristic feature is their curly edge. Previously called fettuccelle or manfredi, they were most probably renamed «Reginette» in honor of Princess Mafalda of Savoy: the curly edges recall indeed the lace adorning the queen’s elegant dresses.
The frilly texture makes this pasta a great fit for a variety of sauces, i.e. ragù, mushroom sauce or gorgonzola-walnuts cream.
Sizes: Length 21 cm, Width 14 mm, Thickness 1 mm
Our pasta is made using only water and durum wheat semolina, with no GMOs and no additives. The semolina, milled in our own mill from durum wheat sourced from Switzerland and the EU, gives the pasta its characteristic rough and slightly speckled surface. Slow drying preserves its flavour, aroma and firmness, resulting in pasta with a natural and distinctive character.
Ingredients: durum wheat semolina (CH, EU), water
| Durum wheat semolina pasta | Nutrition facts (per 100 g) | Unit |
|---|---|---|
| Calories: | 1580 | kj |
| 372 | kcal | |
| Total Fat: | 2 | g |
| Fatty acids | 0.4 | g |
| Total Carbohydrates: | 72 | g |
| Sugars | 3.7 | g |
| Dietary fiber | 4.5 | g |
| Protein | 13 | g |
| Sodium | 0.05 | g |
| Allergy information: | contains gluten |
| Preservation: store in a cool, dry place away from direct sunlight Air humidity: dry (<60% rh) Ideal storing temperature: max. 15º C | |
| Once open, please carefully reseal the packaging or store the product in an airtight jar. | |
