Our EGG LASAGNE | N ° 191 are part of the large selection of Pasta ARRIGHI produced only and exclusively with durum wheat semolina and, in this case, the addition of egg. They are a tribute to the Italian culinary TRADITION par excellence. The flat and full-bodied dough gives structure to the dish since the times of the most ancient and famous Greek philosophers.
Range: Special Pasta Sheet
Type: Durum wheat semolina pasta
Cooking time: 40 minutes directly in the oven without pre-cooking (180 ° -200 ° C)
Weight: 500 grams
Die: number 191
Lasagne are ideal with Ragù alla Bolognese, the most classic of sauces, but also with new and delicious recipes, based on vegetables.
We also tried them with our ARRIGHI SAUCES. You can also be inspired by the many RECIPES in the dedicated section or try these amazing recipes yourself:
- Lasagne alla Bolognese are an institution
- Lasagna with the most refined and delicious artichokes
DID YOU KNOW THAT: The "lagana", plural of the Latin term laganum, we find it already in Roman times; very often present in banquets and festivities of the time, such as long strips of pasta added to vegetable soup. In Sardinia there is even a dish created especially for weddings, the "lasagnas de ipsosu", lasagna for the newlyweds.
Each region has its own favorite recipe: in mountain areas, for example, ragù is often replaced by mushrooms. In Liguria, from pesto; and in Veneto from the red radicchio of Treviso. In Umbria and Marche there is a particular version, the vincisgrassi, in which the ragù is enriched with chicken or pork giblets; in the Apennine areas, on the other hand, the ragù is replaced by a filling of porcini mushrooms, truffles and pecorino. In Sicily there is also the "alla Norma" version, with grated aubergines. Not to mention the excellent Sardinian lasagna made with carasau bread.
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