Bronze die cut, dried at low temperatures and made in Gragnano the birthplace of dry pasta, our Pasta Gragnanese Lasagne not only taste better and retain all of their goodness when cooked, they also have plenty of surface area to absorb the flavour and liquid of the sauce with which they are served.
Lasagna is the oldest Italian pasta shape, dating all the way back to 1252. The name comes from the Latin word lagana originally deriving from the Greek word laganon, a big pasta sheet.
We recommend cooking them with a meat or cheese sauce.
Produced by: Pastai Gragnanesi
Our main selection of pasta is produced by Pastai Gragnanese from Gragnano, the birth place of pasta near Naples.
Pastai Gragnanese have been making pasta with passion since 1980 following ancient methods passed down from generation to generation over the last four hundred years.
If you are passionate about pasta you may be familiar with Gragnano pasta. So why is it so special? What does the name really mean? The name itself implies a location and style of production, much the same way that a DOC wine appellation does.
To be called Pasta di Gragnano IGP, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari Mountains.
The method of production is crucial too. The dough is forced through rough bronze forms (trafilata al bronzo) and dried at low temperatures in the mountain air for at least a day (normal industrial pasta is dried in a few hours). The slow approach ensures better flavour and means the pasta retains its nutrients.
The result is a high quality product with plenty of surface area to absorb the flavour and liquid of the sauce with which it is served.
Sold by: Vorrei
LAST ORDER DATES FOR VALENTINE’S DAY DELIVERY FROM THIS MERCHANT
Standard: Order by 1pm on 8th February | 1-2 Days: Order by 1pm on 13th February
Water, durum wheat semolina.
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