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Created as a way to use leftover shapes
structure and gentle tannins
porcini mushrooms
or gourmet toppings
crafted specifically for those seeking an authentic pasta experience without gluten
Lasagne all'Uovo no.112 - De Cecco Created as a way toThin 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:
