Description
Weight: 500g
Our handmade, artisanal pasta in traditional shapes and sizes is bronze die cut, dried at low temperatures and made in Cosenza in Calabria.
Lagane are cut in the shape of a short, wide ribbon, similar to Tagliatelle but thicker, wider and shorter. Lagane is an ancient word which most historians agree is likely to be the origin of the modern Italian word Lasagna. This type of pasta is generally handmade and difficult to find in supermarkets. Lagane generally accompany chickpeas in most parts of Southern Italy. In Calabria the dish is known as Lagane e cicciaro (dialect for Lagane e ceci) and calls for dried chickpeas soaked overnight but of course can be made with the tinned variety if you are short on time.
Ingredients
Durum wheat semolina, water.
Our producer - Pasta Forte
Pasta Forte, a family-run company, based in Cosenza, Southern Italy makes artisanal pasta from the best selection of durum wheat semolina, using the bronze making procedure and a slow drying process at low temperature.
The natural ingredients (water and durum wheat semolina), the quality control of the production process, and the handmade packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.
