Lasagna Larga Doppia Riccia n° 1

Lasagna Larga Doppia is a special type of lasagna that is very wide with a wavy edge on both sides.

It is said to be originally from southern Italy in general and from the Campania region in particular.

When cooked, a slight difference in consistency in the smooth and the wavy part is a distinctive feature of this type of pasta, just as it is for all those with wavy edges The wavy part is also perfect for retaining more sauce.

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 l'altrui farina fa lasagne / il su' castello non ha ne muro ne fosso" (He who makes lasagna with another's flour / his castle will have no walls or moat).

This type of pasta is recommended with Neapolitan ragù, as well as with ricotta, meat and game sauces. The recommended method to prepare Lasagna is to showcase it in oven-baked dishes (pasticci al forno) with sauces and béchamel, which are so well-loved in Italy that they are called after the pasta itself.

Available in 500g pack.s

Cooking time: 24 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

Se grazie alla trafilatura la pasta prende forma, è la trafila ruvida a regalare alla nostra pasta quella porosità unica capace di catturare ogni condimento. Questa è una delle particolari procedure che abbiamo scelto con grande orgoglio.

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.

Spaghettoni Quadrati n° 413

Spaghettoni Quadrati, a bigger, chunkier variation of the classic Maccheroni alla Chitarra, are especially good with dishes that have a strong, marked taste or for recipes that have to be tossed in the frying pan. This pasta is ideal for traditional recipes such as "carbonara", "amatriciana" and "alla gricia". Available in 500g or 3 Kg packs.

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