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Firmer and more structured than its milder Dolce counterpart
making them a staple for classic Italian primi piatti
Ready-to-use
Its coarse grains make it ideal for creating salt crusts and enhancing the natural flavours of baked fish
or gourmet toppings
Lasagne all'Uovo no.112 - De Cecco Firmer and more structured thanThin sheets of fresh egg pasta made with six eggs per kilogram of durum wheat flour, creating a rich texture and vibrant golden hue. Lasagne allUovo is a classic Italian staple, traditionally layered with rag, bchamel, and Parmesan for the iconic baked dish. Its versatility also lends itself to modern variations with mozzarella or delicate white sauces featuring mushrooms and vegetables. Ingredients: Durum wheat semolina, barn eggs, water. Allergens:
