When you’re in the kitchen with a packet Mafaldine When you open the packet, one thing immediately catches the eye: those striking, neatly curled edges running along a wide strip of pasta. It is a shape of pasta that looks as elegant as it is robust. But did you know that behind these graceful curls lie a royal birth, a culinary masterpiece and one of the most tragic stories in Italian history?
A Royal Welcome Drink (and Pasta!)
The story begins in November 1902 in Rome. Princess Mafalda Maria Elisabeth Anna Romana of Savoy, the second daughter of King Victor Emmanuel III of Italy and Queen Helena of Montenegro, is born in the Royal Palace.
The birth of a new princess was a cause for celebration in Italy at the time. In Naples, the very heart of the Italian pasta tradition, the master pasta-makers decided to honour the young princess with a brand-new pasta shape.
They took a wide ribbon-shaped pasta and gave both sides a finely serrated, wavy edge. The idea? The elegant edges were meant to symbolise the delicate lace on the dresses of the royal court and the collars of noble garments. The pasta was named Mafaldine (or Mafalde), which loosely translates as ‘little Mafaldas’. Sometimes you would also come across them under the name Reginette (‘little queens’).
Thoughtful Culinary Design
What began as an elegant tribute to the court soon proved to be a huge hit in Italian cuisine. That graceful appearance was not only pleasing to the eye, but also a fine example of pure culinary ingenuity:
Optimal sauce retention: The combination of the smooth, wide central strip and the raised, ridged edges ensures that sauces cling to the pasta. Both liquid sauces and chunky pieces of meat or vegetables ‘get caught’ in the ridges.
A dual textural experience: As they cook (al dente), a subtle difference in bite develops. The wider, flatter centre cooks slightly differently to the thinner, curled edges, creating a dynamic and multi-layered mouthfeel.
Ideal for hearty classics: Thanks to its sturdy surface and broad shape, the pasta doesn’t collapse under the weight of rich, heavy sauces such as a traditional Neapolitan ragù, game stews or creamy dishes with ricotta.
The Dark Side of History
Whilst the pasta became popular throughout Italy, the life of the woman after whom it was named took a dark turn. Princess Mafalda married Prince Philip of Hesse-Kassel in 1925. This placed her at the centre of the political turmoil of the Second World War.
When Italy broke away from the Nazi regime in 1943, Hitler and Goebbels sought revenge against the Italian royal family. Princess Mafalda was lured into a trap by the Gestapo under the pretence of a false message from her husband. She was arrested and deported to the Buchenwald concentration camp.
Lì soggiornò sotto falso nome (Frau von Weber). Nell’agosto del 1944, il campo fu colpito da un bombardamento alleato diretto contro una vicina fabbrica di munizioni. Mafalda rimase gravemente ferita e morì pochi giorni dopo all’età di 41 anni. In Italia è ricordata ancora oggi come simbolo di coraggio, dignità e silenziosa sofferenza.
A Lasting Memory on the Plate
When you serve a plate of steaming Mafaldine today, you are not just serving a meal. You are bringing a small piece of Italian history to the table. A story of royal grandeur, Neapolitan craftsmanship, and the memory of a princess who defied history.
How do you eat them best? Traditionally combine Mafaldine with a slowly simmered Bolognese or Neapolitan ragù, or create a rich vegetarian dish with seasonal mushrooms, top-quality olive oil, and fresh ricotta.
What is your favourite sauce to catch in the waves of the Mafaldine? Start writing here.
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