Lasagnette

Lasagnette are long, flat ribbons of dry pasta made from durum wheat semolina and water, narrower than lasagne sheets. They belong to dry durum wheat pasta, although egg versions also exist.

The ribbon is about 1.5–2 cm wide and as long as spaghetti or a little shorter. The edges may be straight, but more often one or both are wavy; such ribbons are sold as lasagnette ricce. The ruffled edge stays springy while the centre turns tender, and that contrast is part of the appeal.

The name is a diminutive of lasagna, meaning “little lasagne”. The shape is common in southern Italy, where long wide ribbons have long been served with thick sauces. A close relative is the narrower mafaldine, with two ruffled edges.

The composition is standard for dry pasta: durum wheat semolina and water; egg versions add eggs. The dough is rolled or extruded into a sheet, cut with a fluted wheel and dried as straight ribbons or folded into nests.

Lasagnette cook in 8–11 minutes. Use a wide pot with plenty of water so the ribbons do not stick together.

They are classically served with meat ragù, mushroom sauces, pumpkin with parmesan, or tomato sauce with ricotta. Sometimes lasagnette are baked in small portions.

When buying, check the ingredients: dry pasta contains only semolina and water, egg pasta also eggs. The wavy edges should be intact and the ribbons free of cracks.