Few ingredients simples and selectedthe egg and the flour of soft wheat that give at our pasta that delicate perfume of egg and that unmistakable lively and intense color, in this case they present themselves in their "large" version.
Impress your guests with a perfect lasagna. It’s made with good quality flour and eggs just like Italians make it at home. How to use it: The pasta sheet is precooked so it doesn’t need to be boiled first. You can be inventive and make vegetarian and meat lasagnas. Just pre-heat the oven and alternate layers of juicy sauce and cheese with lasagna sheets. Cook in the oven for about 30 min.
This is a classic Italian Fresh pasta of the Piedmont tradition, which combines roast pork and beef with mortadella, Grana Padano cheese, aromatic herbs and vegetables. The term plin, meaning "pinch" in the regional dialect, indicating how the pasta shapes are formed: by pinching the dough with the fingers.
How to eat it
This fresh pasta only takes 2 minutes to cook in boiling water. Serve them in a light sauce made with butter, sage and parmesan cheese, or in a broth, or with your favourite sauce.