Price facts
- Last seen at $5.99 at Sfoglini on Nov 9.
Reginetti is a ruffled, ribbon-shaped semolina pasta from Sfoglini, made with bronze die extrusion so the surface stays rough and sauce clings to it. The wavy edges and open ribbon form catch chunky meat, cheese and vegetable sauces better than smooth tubular shapes, and the pasta is meant to hold a firm al dente bite. It suits cooks who want a shaped pasta for hearty ragù, arrabbiata or creamy ricotta sauces rather than a plain spaghetti. Compared with mass-market ruffled shapes, the bronze-die semolina build is the main draw; buyers rate it highly, though the sample is small.
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Buyers rate Reginetti very highly, praising its sauce-holding ruffled shape and firm al dente texture. The feedback base is small, so treat the scores as early signals rather than a broad consensus.
Reginetti is a pasta shaped like a ribbon with ruffled, wavy edges. The name means "little queens." The shape is said to resemble the lace or frills on a queen's gown, and it holds onto sauces well.
It is made with semolina flour and traditional Italian techniques such as bronze die extrusion. The pasta originates in the southern Italian regions of Campania and Sicily, and its name is tied to Princess Mafalda of Savoy.
Reginetti is traditionally served with rich, hearty sauces that include meat, cheese and vegetables. It keeps its shape and has an al dente bite. It suits a spicy all'Arrabbiata red sauce or a creamy Neapolitan white sauce.
