Lasagnette

Lasagnette

Pronounced:

Lasagnette are narrower version of lasagne ribbons. They may have wavy edges or straight edges, like pappardelle or tagliatelle.

Shape description

Narrower version of lasagne ribbons, can have ribbed edges

Origin
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Meaning of the name

little lasagne

Alternative names

Instructions for making

Lasagnette

Best Flour
Durum-wheat flour
Ingredients
Flour, water
Difficulty
Easy

Lasagnette 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 narrow ribbons (sometimes with ridged edges added) ready to be dried or cooked.

How best to serve
Lasagnette

Tomato or meat based

Recommended dish or sauce

Ragu

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