Lasagne Sheets Pasta
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Regular Price
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$10.50
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Sale Price
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$10.50
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Regular Price
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$10.50
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Unit Price
- per
- Regular Price
- $10.50
- Sale Price
- $10.50
- Regular Price
- $10.50
- Unit Price
- per
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.
Setaro does not include a cooking time on their pasta bags; they recommend that savvy cooks should start tasting the pasta after about 10 minutes of boiling to catch it at the perfect al dente texture. For baked dishes, take a couple of minutes off the cook time and drain the pasta when extremely al dente, since it will finish cooking in the oven
Any combination of vegetables or meats can find a home in your lasagne; just be sure to layer them with lots of flavorful sauce and melty cheese. These sheets can even be used in non-baked pasta dishes—think of them as a super-wide pappardelle.
