Reginette (Italian for little queens), is a type of ribbon-shaped pasta. It is flat and wide, usually about 1 cm (½ inch) in width, with wavy edges on both sides. It is prepared similarly to other ribbon-based pasta such as linguine and fettuccine. It is usually served with a more delicate sauce.

Our Reginette is FRESH, handmade daily using a variety of semolina and “00” flours combined with whole egg, egg yolks, and water or a varying combination of these ingredients depending on the required texture, bite, and intended use of the pasta, providing a different eating experience with every dish.

Best served with Beef Ragu.

Cook fresh at the comforts of your home with equally fresh sauce options:

San Marzano tomato & basil, 24-hour beef ragu, Pesto ‘Genovese’

Recipe: Reginette Pasta with Swordfish, Eggplant and Mint.

  • 400 g Reginette/Mafaldine pasta (14oz)
  • 1 eggplant (1 large or 2 small )
  • 250-300 g swordfish steaks (10oz) fresh is better than frozen but you can use both
  • 2 peeled garlic cloves
  • 200 g datterini or ripe cherry tomatoes . (7oz) cut in half
  • 1 handful of fresh mint leaves chopped (dried mint doesn’t work well)
  • ½ glass white wine
  • salt and freshly ground pepper
  • 1 lemon for grating
  • 3-4 tbsp extra virgin olive oil


Other product suggestions: Tangliatelle, Tagliolini




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