Lasagne all'Uovo no.112 - De Cecco Its coarse grains make it

Its coarse grains make it ideal for creating salt crusts and enhancing the natural flavours of baked fish

it embodies Italian heritage and refined elegance

Firmer and more structured than its milder Dolce counterpart

Created as a way to use leftover shapes

Lasagne all'Uovo no.112 - De Cecco Its coarse grains make itThin sheets of fresh egg pasta made with six eggs per kilogram of durum wheat flour, creating a rich texture and vibrant golden hue. Lasagne allUovo is a classic Italian staple, traditionally layered with rag, bchamel, and Parmesan for the iconic baked dish. Its versatility also lends itself to modern variations with mozzarella or delicate white sauces featuring mushrooms and vegetables. Ingredients: Durum wheat semolina, barn eggs, water. Allergens: