The egg lasagna is an excellent product of the Pastificio Caponi. The rolled lasagna is made with carefully selected raw materials, a type of egg pasta which is a typical Tuscan product. Excellent to accompany meat or fish sauces or vegetables such as tomatoes, asparagus and mushrooms. Requires 10 to 12 minutes of cooking. The dough is made from durum wheat semolina and fresh eggs, all Italian ingredients. Once mixed at room temperature, the dough is pressed until it reaches the precise consistency. The last process before the drying phase is the spreading using the sheeter, which involves approximately 12-14 manual steps. Drying at room temperature lasts 48 hours. The Caponi pasta factory guarantees the highest quality of pasta by preserving the proteins of the eggs and the carbohydrates of the semolina. Continue to visit our online shop.
Semolina grain hard, egg 23%. Superior quality Italian durum wheat semolina dough and fresh eggs from selected farms.
Plastic bag and cardboard.
Store in a dry and clean place.
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