Description
Wide, hand-cut sheets made with eggs and fine semolina for a hearty, layered texture. Lasagna alla Casa is slow-dried for firmness and designed to hold up beautifully in baked dishes. The kind of pasta that turns Sunday dinners into traditions.
Ingredients:
Durum wheat semolina, fresh eggs, water.
Cooking Instructions:
Boil sheets for 2–3 minutes before layering (or use directly if baking with extra sauce).
Suggested Recipe:
Lasagna alla Bolognese — layers of ragù, béchamel, Parmigiano, and fresh basil baked to golden perfection.
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