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Pasta – Mom’s Lasagna – Saluzzi Farm

-Lasagne curly “mom’s Lasagna.” 500 g package. 100% Italian durum wheat semolina pasta. Bronze-drawn and slow-dried at low temperature, artisanal Italian pasta. Curly lasagna is perfect for making a rich baked pasta dish excellent with either a meat or vegetable ragout, try it stuffed with scamorza cheese and zucchini in the rolled version and arranged like roses in the oven dish!
To understand the work that goes into making a pack of lasagna , you need to follow the entire production process. A truly gripping production. Which is different from the previous year and whose supply chain is guaranteed for artisanal pasta . Produced and processed within a 10 km radius of the company, 100% Lucanian. We start with ploughing in August and get to the harvest in July.
Once ready, the grain is threshed and transported to the storage silo to then be carefully processed in the mill. At this point the semolina is ready for processing within the Pasta Factory. The process involves kneading the dough and passing it through bronze dies , which, in addition to giving the pasta its ideal roughness, enhances its flavor and makes it uniform.
Drying follows at 40°C, which lasts from 14 to 34 hours, depending on the different formats. Slow drying at low temperatures leaves the organoleptic characteristics of the semolina unchanged and enhances the unique characteristics of the finished product.

-Preparation time: Two days. Ingredients on the label: Durum WHEAT semolina, water. Allergens: Wheat. Average nutritional values per 100 g: Energy 1440 kJ/340 kcal, Fat 0.73 g of which saturated fatty acids 0.10 g, Carbohydrates 71.70 g of which sugars 2.4 g, Fiber 1.9 g, Protein 12.92 g, Salt < 0,1 g. Baking: 40-50 minutes in the oven. Storage: Store in a cool, dry place out of sunlight. Suggested pairings: A special format reminiscent of the homemade pasta made by mothers or grandmothers on Sundays, great for preparing a rich and important dish or for a nice lunch with friends. To great effect rolled, stuffed and au gratin in the oven. Enjoy them with béchamel sauce, roasted ham, peas, pecorino and grana cheese or stuffed with sausage, turnip greens and a nice aged or smoked cheese. Region: Basilicata.