Rich, eggy noodles for your lasagna recipes. We recommend using the semolina lasagne for tomato sauce-based lasagna and the egg sheets for a cream or bechamel-based lasagne.
Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dies through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.