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Artisan Lasagne Noodles by Favuzzi 500g


Our artisanal pasta is made in the Antola Natural Park, near Genoa, in Italy, using nothing but mountain spring water and premium 100% Italian durum wheat semolina. Our lasagna sheets are made using a process similar to the ancient rolling pin method, which gives them a rough and porous texture that helps sauces stick. They are then dried at low temperature for 8 hours. The result: pasta of an unparalleded quality which, when cooked, has a consistency similar to fresh pasta.

How to pre-cook the lasagna

If all the sheets are cooked together, they should be drained and added to a bowl of cold water to keep them separated. Otherwise, most Italians cook a few sheets at a time (adding a drop of oil to the cooking water) and lift them out of the pot one by one with a slotted spoon, then add more to the pot (kept on a rolling boil) as they layer the lasagna.



Durum wheat semolina.

Contains: Wheat.

Now made in Montoggio, Liguria in Italy and iconized in Rome, their roots are actually Sicilian. In his book, De Arte Coquinaria (1480) famous chef of the time Martino da Como, refers to "Sicilian macaroni" and describes the production process for bucatini in detail.


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