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Lasagna larga doppia riccia (double curled lasagna) is a special large format with a curled ribbon border on both sides. It originates from Southern Italy, particularly from Campania. Like all the curled edge pastas even this one, typically shows a difference of consistency between the smooth and the curled part after having been cooked. The curled part has also a very important role in holding a major quantity of sauce onto the Lasagna.
This format is excellent with Neapolitan ragù with ricotta and meat sauces. The best use of Lasagna is in a baked casserole with a creamy bechamel sauce.
Durum wheat semolina, water
May contain traces of soy