Manfredi Lunghi is an organic, extra-long ribbon pasta with ruffled edges, also sold as mafaldine or reginette. Each strand runs about 22 inches, so cooks break it to fit their pot, a nod to old Naples drying and selling pasta at whatever length the dough made. The ruffle holds sauce well and the long format suits baked and dressed dishes. It is a specialty shape rather than an everyday spaghetti, and its appeal is texture and presence more than speed of cooking.
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Buyers rate it highly, with 4.8 out of 5 from 42 ratings. Praise centers on the texture and the way the ruffled edges hold sauce. The main practical complaint is the length, which forces breaking before cooking.
Manfredi lunghi is a long pasta with ruffled edges, also called mafaldine or reginette. The shape has long been a favorite in Campania. Each strand measures some 22 inches in length, in keeping with the traditional extra-long format meant to be broken up to suit the cook.
This pasta is made with organically grown semolina wheat flour and pure spring water from the Majella mountains in Abruzzo, Italy. It is cut on 100-year-old bronze dies, which give it a rough, rustic texture that holds sauce.
After shaping, the pasta is slowly air-dried for up to 36 hours. This protects its delicate flavor and dense texture, and it cooks to an al dente bite.
