Pronounced:
luh-ZAHN-yuh
Lasagne ribbons with crimped, wavy or ruffled edges which allow the lighter sauces to soak into the dish better. Lasagne ricce is used in Palermo to make 'lasagne cacati' ('shit lasagna') , a dish which is eaten on New Year's day and gets its name from the ricotta which is dropped onto the lasagne from a height.
Lasagne ribbons with wavy edges
Curly cooking pot
Doppio festone, sciablo
Lasagne ricce ribbons are made by rolling the pasta dough either through a pasta machine or by hand with a rolling pin on a flat surface. Once the dough is between 0.6 and 1mm thin it is cut into thick ribbons. The ends are then pressed with either a grooved roller or thin rods (originally knitting needles) to give them a wavey edge ready to be dried or cooked.
Either rolled up and baked al forno with layers of a rich ragù and ricotta, as the christmas dessert Lasagna da fornel or Lasagne de cacati
Lasagna da fornel
