Lasagnette n° 302 all'uovo

Lasagnette are consumed all over Italy and are part of the long, flat pasta family.

Their shape is particularly suited to the preparation of recipes based on tomato sauce with aromatic herbs or meat-based sauces.

They also go really well with spicy condiments or seafood sauces.

They are part of the culinary traditional in the Liguria region and are excellent for the preparation of first courses based on pesto.

Available in 500g pack.s

Cooking time: 8 min

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.

Drawing

While it is the drawing process that gives the pasta its shape, it is the rough die that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.

Tonnarelli n° 312 all'uovo

In Lazio, the name Tonnarelli is used for the local version of Maccheroni alla Chitarra from the Abruzzo region. Traditionally, this pasta was made using a "guitar": a tool made from strings stretched across a frame used to cut the sheet of pasta into different lengths of spaghetti with a square cross section. The most popular recipe for this type of pasta is cacio cheese and pepper or "la gricia" which are classic dishes from the area around Rome. Available in 250g packs

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