Lasagne is one of the oldest known types of pasta in the world, with origins can be traced back to the ancient Greeks, and this version by Setaro is our absolute favorite. With millennia of history, it’s no wonder this humble pasta is popular in every part of Italy. Each region has its own traditional preparation, from the overloaded Neapolitan lasagne di carnevale, stuffed with meatballs, sausage, and hard-boiled eggs, to the streamlined lasagne Bolognese that is best-known here in the U.S.
Unlike the kind you see in stores here, Italian lasagne has a straight, rather than frilled, edge. The delicately thin sheets stack neatly, allowing sky-high layers that are easy to slice and serve.
Since 1939, the Setaro family has been making pasta on a winding street in Torre Annunziata in Naples, known as the pasta capital of Italy. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta! The semolina flour they use is minimally processed, creating a more flavorful pasta than those found in the U.S. Setaro employs the traditional method of air-drying pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Tyrrhenian Sea, a practice that makes for a delightfully chewy finished product.