De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional de Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious fresh pasta taste.

It has a rougher surface, which helps the sauce stick to it. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always al dente. Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies.

Make de Cecco pasta the secret ingredient for your most amazing dishes. Buon Appetito! 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 virt la lasagna, (a peppercorn beats lasagna for virtue) states Jacopone da Todi. Cecco Angiolieri, on the other hand, warns his readers, chi de laltrui farina fa lasagne / il su castello non ha ne muro ne fosso (He who makes lasagna with anothers 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 rag, b chamel and parmesan, although mozzarella has also been introduced more recently. Delicious white versions are also quite commonplace with sauces made from mushrooms and vegetables. Available in 1 lb.