Semolina Artisanal Pasta

Organic Reginetti

$ 10.95 $ 9.99 Sale Sold out
Shipping calculated at checkout.
3 reviews
This is the dried, shelf stable version of our top-selling Reginetti. Ribbons of pasta with ruffled edges that grab the sauce like no other. Our version is cut a little shorter for ultimate fordability. It's equally at home with the sugos of Naples or a rabbit ragù. It's name translates as "little queens," and in it's full length version is sometimes called Malfadine--a reference to the Princess Malfalda of the House of Savoy for whom this shape is said to have been named.
Size: 1-pound

Pickup currently unavailable at Semolina Artisanal Pasta

Pasta Cooking Tips
  • Use a large enough pot so your pasta doesn't stick together.
  • Salt your water aggressively. Not sure how much? Taste it! We use about a tablespoon of Diamond Crystal Kosher salt per quart of water.
  • Remove your pasta from the water before it's totally al dente and SAVE YOUR PASTA WATER!
  • Fresh pasta cooks in about 2 minutes. Dried pasta takes 6 minutes or more.
  • Finish your pasta in your sauce with a ladleful of pasta water.

Organic semolina and water.

Other Details

Fresh pastas DO NOT SHIP. Pick up at the shop only.

Size: 1-pound

Product information

Customer Reviews

Based on 3 reviews
Luff it

Great tasting pasta

A big fan

Simply put: it's the best pasta I've ever tasted. Your sauce will cling to the intricate shape, which feels wonderful in the mouth. We cook it al dente with a simple homemade sauce using basic ingredients (parmesan, butter, and cream, or fresh tomatoes and olive oil) and with a bit of garnish (chopped chives, fried sage, or basil chiffonade) and it satisfies as much as an entree from our city's top Italian restaurants. Thanks, Semolina, for elevating our home dining menu!

Chef Don
As close to freshly made as you can buy.

The Reginetti like all of the dried pastas made by Semolina Artisan Pasta is the best you can purchase. A long shelf life and a taste of freshly made not found in other brands. Making this weekend with a pot of Italian Red Gravy and Meatballs.