De Cecco Lasagne Pasta, 16 Oz

Brand : De Cecco

Item form : Liquid

Manufacturer : De Cecco

Ingredients : Drum (Wheat) Semolina, Niacin, Ferrous Lactate, Thiamin Mononitrate, Riboflavin, Folic Acid.

Flavor : Lasagna

Allergen information : eggs

• Delicious spiral shaped tube pasta
• 100% Durum Wheat Semolina
• Made in Italy
• Cooking time: 24 min
• Shaped through Bronze Dies to create a rough surface to better retain sauce
• Slowly Dried at low Temperature to Preserve Nutritional Properties. GMO Free. Kosher.

De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional de Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious “fresh” pasta taste. It has a rougher surface, which helps the sauce stick to it. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Lasagna is one of the oldest forms of pasta recorded. It probably corresponds to the Latin "Lagana" (which in turn was derived from the Greek "laganon": large, flat sheet of pasta cut into strips) and it began to be known as "Lasagna" probably after the year 1000 AD. The first traces of the widespread use of the term "Lasagna" can be found in the works of the most renowned 12th century Italian poets. "Granel di pepe vince / per virtù la lasagna", (a peppercorn beats lasagna for virtue) states Jacopone da Todi. Cecco Angiolieri,on the other hand, warns his readers, "chi de laltrui farina fa lasagne / il su castello non ha ne muro ne fosso" (He who makes lasagna with anothers flour / his castle will have no walls or moat). It has long been one of the most well-known and popular types of pasta in Italian cooking, and the simplest and most commonly used recipe calls for a ragù, béchamel and parmesan, although mozzarella has also been introduced more recently. Delicious "white" versions are also quite commonplace with sauces made from mushrooms and vegetables. Available in 1 lb.