It comes from the Naples area, where they were 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 pastanoodles, 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), bengazine (Benghazi), assabesi (Assab) and abissine (Abyssinia).
