De Cecco Large Lasagna 16oz

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De Cecco Large Lasagna 16oz

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Lasagne Is An Exceptionally Large Lasagna Type With A Curled Ribbon Edge On Both Sides. It Is 3.582" Wide, 0.040" To 0.043" Thick On The Flat Side And Between 0.044" To 0.053" On The Ornamented Side. It Comes From Southern Italy, Specifically From Campania. Like All Curled Edge Pastas, The Curled And The Smooth Part Cook Differently. The Curled Part Is Also Meant To Hold More Sauce On The Lasagna. Lasagna Is One Of The Oldest Known Pasta Types. It Probably Goes Back To The Latin Word Lasgana (Derived From The Greek "Laganon": Big Flat Pasta Sheet Sliced In Stripes) And Became Known As Lasagna After 1000 D.C. The First Evidence Of Its Popularity As "Lasagna" Is In The Work Of The Most Famous Italian Poets Of The Xii Century. "The Peppercorn Wins/In Virtue Of The Lasagna", Writes Jacopone Da Todi. Whereas Cecco Angiolieri Reproaches His Readers By Saying: "Who Makes Lasagne With Flour Belonging To Others/ Has Nor Walls Nor Moat Around His Castle". Lasagna Is Excellent With Neapolitan Ragù And Ricotta, With Meat And Game Based–Sauces. Lasagna Is Best As A Baked Casserole With Sauces And Besciamelle. This Oven Dish Is So Acclaimed In Italy, That It Takes Its Name After The Pasta Itself.
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Description Lasagne Is An Exceptionally Large Lasagna Type With A Curled Ribbon Edge On Both Sides. It Is 3.582" Wide, 0.040" To 0.043" Thick On The Flat Side And Between 0.044" To 0.053" On The Ornamented Side. It Comes From Southern Italy, Specifically From Campania. Like All Curled Edge Pastas, The Curled And The Smooth Part Cook Differently. The Curled Part Is Also Meant To Hold More Sauce On The Lasagna. Lasagna Is One Of The Oldest Known Pasta Types. It Probably Goes Back To The Latin Word Lasgana (Derived From The Greek "Laganon": Big Flat Pasta Sheet Sliced In Stripes) And Became Known As Lasagna After 1000 D.C. The First Evidence Of Its Popularity As "Lasagna" Is In The Work Of The Most Famous Italian Poets Of The Xii Century. "The Peppercorn Wins/In Virtue Of The Lasagna", Writes Jacopone Da Todi. Whereas Cecco Angiolieri Reproaches His Readers By Saying: "Who Makes Lasagne With Flour Belonging To Others/ Has Nor Walls Nor Moat Around His Castle". Lasagna Is Excellent With Neapolitan Ragù And Ricotta, With Meat And Game Based–Sauces. Lasagna Is Best As A Baked Casserole With Sauces And Besciamelle. This Oven Dish Is So Acclaimed In Italy, That It Takes Its Name After The Pasta Itself.
Ingredients: