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).It has long been one of the most well-known and popular types of pasta in Italian cooking, and the simplest and most commonly used recipe calls for a ragù, béchamel and parmesan, although mozzarella has also been introduced more recently.Delicious "white" versions are also quite commonplace with sauces made from mushrooms and vegetables.Available in 1 lb.
- Cooking time: 24 min
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Our method
Attention, care, experience and quality during every phase: from our mill to your table.
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.
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Thin Spaghetti no. 11
Thin Spaghetti are a smaller, delicious variation of the classic Spaghetti and this type of pasta comes from the south of Italy, from Naples in particular.Hot or cold sauces based on fresh tomatoes, vegetables or aromatic herbs are the best way to enjoy this type of pasta.It is also very good with sauces that are quick to prepare with extra virgin olive oil and a dash of garlic, red pepper and anchovies.Thin Spaghetti are also excellent served with shellfish and seafood sauces.Available in 16.0 oz and 5 lb pack.