Manfredi Lunghi Pasta

A ruffled homage to the princess of Savoy, this elegant long pasta has been a favorite in Naples for more than 100 years.

Size | 2.2 lbs

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There's nothing more elegant than the long, ruffled edges of Setaro’s Manfredi Lunghi, a fanciful pasta that’s sometimes also called mafaldine or reginette. While the shape was a longtime favorite in Campania, some local pasta makers renamed their Manfredi to celebrate the birth of Princess Mafalda of Savoy (reginette means “little queens”) in 1902. It was an apt choice: As a child, the little princess was often seen wearing lacy frills that echoed the pretty pleats on this versatile variety.

Manfredi is often served on feast days in Naples—always with ricotta, a nod to its original namesake, King Manfredi di Sicilia. That 13th-century royal was a big fan of the dish and would request it whenever he visited the region.

Since 1939, the Setaro family has been making pasta on a winding street in Torre Annunziata in Naples. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta! The semolina flour they use is minimally processed, creating a more flavorful pasta than those commonly found in the U.S. The company air-dries its pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Mediterranean coast, a practice that makes for a delightfully chewy finished product.

Setaro does not include a cooking time on their pasta bags; they recommend that savvy cooks should start tasting the pasta after about 10 minutes of boiling to catch it at the perfect al dente texture.

Manfredi can be used in place of any long, flat pasta, such as fettucine or tagliatelle. To serve it as the Neapolitans do, stir a hearty helping of ricotta cheese into a simple tomato sauce, then garnish with more creamy cheese and fresh basil. It also shines in simple preparations like puttanesca or a classic pomodoro.

2.2 lbs
Durum wheat semolina, water. Contains gluten.

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