Giovanni Rana Lasagne Sfogliagrezza
Giovanni Rana Lasagne Sfogliagrezza: fresh egg pasta in sheets for baked lasagne by Giovanni Rana (Giovanni Rana Fogli per Lasagne range); ingredients: soft wheat flour, durum wheat semolina, eggs (18%) and water.
Giovanni Rana Lasagne Sfogliagrezza is fresh egg pasta in sheets for baked lasagne made by the Italian brand Giovanni Rana. The product belongs to the Giovanni Rana Fogli per Lasagne range.
Ingredients: soft wheat flour, durum wheat semolina, eggs (18%) and water. Cooking time according to the official site: 20 minutes. Protein: 9.9 g per 100 g.
The sheets are layered with ragù, béchamel sauce and grated cheese and baked in the oven. Classic dishes for this shape: lasagne and Bolognese sauce. Allergens: gluten (wheat), egg. Fresh pasta is kept in the refrigerator until the date on the pack and needs only a few minutes in boiling water. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Soft wheat flour, durum wheat semolina, eggs (18%) and water |
|---|---|
| Duration | 20 min |
| Main use | Lasagne, Bolognese sauce |
| House range | Giovanni Rana Fogli per Lasagne |
How it connects to Pasta
Giovanni Rana Lasagne Sfogliagrezza → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Wheat flour, Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Giovanni Rana Fogli per Lasagne, Lasagne sheets
Frequently asked questions
How long do you cook Giovanni Rana Lasagne Sfogliagrezza?
20 minutes, according to the official Giovanni Rana website.
What are the ingredients of Giovanni Rana Lasagne Sfogliagrezza?
Soft wheat flour, durum wheat semolina, eggs (18%) and water.
What to read next
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
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