Lasagnotte

Lasagnotte

Pronounced:

Lasagnotte is essentially a longer version or lasagnette, it has ripples down one side to hold onto more sauce as you eat and to let the layers of sauces in baked dishes mix more freely.

Shape description

The same as lasagnette, only longer in length with a rippled edge only on one side

Origin
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Meaning of the name

largish/ bigger lasagne

Alternative names

Instructions for making

Lasagnotte

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

Lasagnotte 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 thin ribbons. One of the edges is then pressed into waves using your fingers ready to be dried or cooked.

How best to serve
Lasagnotte

Tomato or meat based

Recommended dish or sauce

Baked lasagnotte

Try this recipe

Cheese lasagnette bake
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