Rustichella d'Abruzzo Lasagne all'Uovo
Rustichella d'Abruzzo Lasagne all'Uovo: dry pasta in sheets for baked lasagne by Rustichella d'Abruzzo (Rustichella d'Abruzzo Pasta all'Uovo range); ingredients: durum wheat semolina, eggs 20%.
Rustichella d'Abruzzo Lasagne all'Uovo is dry pasta in sheets for baked lasagne made by the Italian brand Rustichella d'Abruzzo. The product belongs to the Rustichella d'Abruzzo Pasta all'Uovo range.
Ingredients: durum wheat semolina, eggs 20%. Pack sizes: 250 g. Protein: 12.6 g per 100 g. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. It is dried slowly at a low temperature.
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, egg. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The cooking time is printed on the pack.
Facts
| Raw material | Durum wheat semolina, eggs 20% |
|---|---|
| Main use | Lasagne, Bolognese sauce |
| House range | Rustichella d'Abruzzo Pasta all'Uovo |
How it connects to Pasta
Rustichella d'Abruzzo Lasagne all'Uovo → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Rustichella d'Abruzzo Pasta all'Uovo, Lasagne sheets
Frequently asked questions
What are the ingredients of Rustichella d'Abruzzo Lasagne all'Uovo?
Durum wheat semolina, eggs 20%.
What is Rustichella d'Abruzzo Lasagne all'Uovo served with?
The sheets are layered with ragù, béchamel sauce and grated cheese and baked in the oven.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- 🥚 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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