Ingredients Durum-wheat flour and water.
How Made Factory-made flat noodle with one or both edges ruffled. They are boiled in abundant salted water.
Also Known As Depending on width, fettuccelle ricche, frese, lasagne doppio festone, lasagnette, mafaldine, mezze lasagne, nastri, nastrini, reginelle, sciabò, sciablò, si gnorine, tagliatelle nervate, and tripolini.
How Served As pastasciutta, typically with a sauce of hare or rabbit.
Where Found Throughout Italy, but particularly in Tuscany.
The name means literally “Tuscan queenlets.” This pasta is particularly common in Tuscany, especially in the Val di Chiana. The ruffled edge(s) have the practical purpose of collecting the sauce, but are also reminiscent of the crown worn by queens and princesses in the popular imagination.
