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Lasagne all'uovo n˚ 112 (bb 18-6-2018)
[500 g]

€4,49 €2,25











Product Information
According to an old method De Cecco egg pasta is made with real fresh eggs (collected about 3 days after having been laid), free from colouring synthetic agents, shelled, pasteurised, cooled at 2-3° C and then kneaded according to a special method, which makes the thinnest pastry possible (0,98-1,18 mm), just like home-made pasta. The quality of the wheat and the semolina is the same chosen for the other pasta. The quality of fresh and natural eggs is implicite and guaranteed by De Cecco. Lasagne come from central and southern Italy. It is a flat dough, 95 mm wide, 178 mm thick and 0,78 mm long. Lasagna is one of the oldest pasta formats known. Probably the Latin "Lagana" (which was in turn related to the Greek "laganon": big sheet of very fine dough and slicet into strips), the format starts to being known with the name "Lasagna" after year 1000 A.D. Lasagna is one of the oldest formats to be known. It is probably the same Latin "Lagana" (which in turn was the Greek "laganon": big flat pasta sheet sliced in stripes), the format starts to be known as "Lasagna" after 1000 d.C. The first evidence of its wide spreading as "Lasagna" comes from the the first verses of XII century famous Italian poets. "The peppercorn wins/in virtue of the lasagna" Jacopone da Todi says. Whereas Cecco Angiolieri reproaches his readers by saying: "who makes lasagne with other people's flouer has nor walls nor moat around his castle".

Recommended with
This format is excellent with ragù napoletana, with ricotta and game and meat sauces. The best use of Lasagna is in a baked casserole with a creamy béchamel sauce. This oven dish is so acclaimed in Italy as to take its name after the pasta format itself.

Cooking indications
20 minutes

Typical nutrition value per 100 gram
Energetic value 359 kcal/1521 kJ
Proteins 15,5 gram
Carbohydrates 65,5 gram
Fats 3,9 gram

* this offer is not eligible for additional discounts

This product was added to our catalog on Sunday 29 April, 2018.
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