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Packsize | 12/17 OZ |
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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.
Similar to thicker Spaghetti, they take their name from the hole in the middle. It is a very famous shape from Rome to Sicily. It combines well with full-bodied sauces such as Amatriciana (made with pork or bacon and tomato) without disdaining a fish-based condiment such as sardines and mussels, typical Sicilian dishes. Cooking time: 10-12 minutes.
A futuristic, architectural shape designed by Rustichella d’Abruzzo with angles and pointy ends. Trenne is a proprietary word made up from triangular and penne. Its good resistance in cooking, aesthetics, and presentation when served allow this type of pasta to be very well-appreciated by many chefs. Cooking time: 10-13 minutes.
Rigatoni with reduced size, it is used especially with seafood-based condiments for fresh and light meals, or with broccoli and sausage. It matches Rustichella d’Abruzzo Bolognese and alla Salsiccia sauces. Cooking time: 10-12 minutes.
Torchio, meaning press in Italian, is shaped as a grill or hydraulic press. The torch-like shape, also known as campane (bells), has different textures when cooked and will cup sauce beautifully. Serve with meat or vegetable ragù so that the sauce will be cupped in the shape. Perfect for Puttanesca sauce or with peas and sausage. Cooking time: 10-13 minutes.
Made as a spiral or helix, fusilli is one of the most popular pasta cuts of Neapolitan lineage. Longer and denser, this fusillo (spindle) is an entwined cross that will capture sauce between its ridges. Cooking time: 9-11 minutes.