Semolina Pasta | My Recipe For Reginette

According to my copy of The Geometry Of Pasta, Reginette is 100 – 250mm long and 10mm wide. Mafaldine was created to celebrate the birth of Princess Mafalda in 1902. She was the daughter of King Emanuele III. Reginette means little queens and the semolina pasta has ruffled edges. I hope I did them justice.

Semolina Pasta
Head straight on to the Recipe For Semolina Pasta ♥

Do you save for a rainy day? For as long as I can remember I have put money away. Not necessarily for emergencies. I try to save up during the year so that I can have spending money for when we are overseas. For those of you who don’t know, the Rand is not the strongest currency around. A Pound will cost us over R18.00 and a Euro more than R16.00. Thankfully the cost of most things has not increased that much in Europe. But it still means a lot of saving. I was most grateful for this when my car went in for panel beating. Someone had opened their car door into mine, necessitating a new door. Even though their insurance would cover the excess, I had to pay it upfront. This not so small amount made a nice dent in my savings.

Today’s inspiration ♥ Recipe For Semolina Pasta ♥ can be found on Lavender and Lime Click To Tweet

And then I had to wait two months for the insurance company to pay me out. I am lucky in that I do have money tucked away. And money that can be used for those unforeseen expenses. But I have to wonder what happens to people who don’t have money squirreled away. What happens to them when life throws a curveball? I am sure it can be quite daunting an issue for them to deal with. My plan of action has been pay me first. This is not my own concept but one I read about years ago. I put 10% of my earnings away, and it’s a habit I can highly recommend. I can also recommend turning your hand to this semolina pasta. It is completely different from an egg based pasta and the true embodiment of cucina povera.

Reginette Alla Norma

Click on the links for conversions and notes.

Semolina Pasta

I used my ravioli cutter to make the edges have a wavy appearance
Recipe Category: Italian
All Rights Reserved: an original recipe from Lavender and Lime


  • 224 g semolina flour plus extra for dusting
  • 1 pinch of salt
  • 50 mls tepid water


  • Place the flour and salt into a large bowl and make a well in the centre
  • Add the water and bring together until a dough forms
  • Turn the dough out onto a clean surface and knead until smooth and elastic
  • Shape into a ball and dust the bottom of the bowl with semolina
  • Place the dough into the bowl, seam side down and cover with a shower cap
  • Leave to rest for 30 minutes
  • Tip the dough out and press into a disc
  • Cut in 2 and use a pasta machine to roll out to 1mm - dust with semolina if needed
  • Cut the pasta into the shape you want and leave to dry for at least 5 minutes before cooking
  • Cook in a large pot of boiling water for 2 minutes


Inspiration published on Lavender and Lime November 9:

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