Mafaldine

It comes from the Naples area, where it was once called fettuccelle ricce.^[1] Mafaldine were named in honor of the birth of Princess Mafalda of Savoy (thus the alternative name "little queens").^[2]

Mafaldine is prepared similarly to other ribbon-based pasta such as linguine and fettuccine. It is flat and wide, usually about 1 cm (½ inch) in width, with wavy edges on both sides with a curl at the ends that remains well defined even after cooking.^[3]

Tripoline (Italian: [tripoˈliːne]) is a type of ribbon pasta, similar to mafaldine. It is a thick ribbon ridged on one side,^[4] and is often found in baked pasta dishes.

It is believed that this pasta shape originated in the Campania region.^[5]

In the 1930s, Fascist Italy celebrated its colonial empire by creating new forms of pasta reminiscent of its African possessions: tripoline (Tripoli), bengasine (Benghazi), assabesi (Assab) and abissine (Abyssinia).

• List of pasta