| | |  | Lasagna | Home » » » » » De Cecco Lasagna Larga, 16 Ounce Boxes (Pack of 5) | | | | | | | Description: | | Lasagna larga doppia riccia is an exceptionally large lasagna type with a curled ribbon edge on both sides. It comes from Southern Italy, specifically from Campania. Like all curled edge pastas, the curled and the smooth part cook differently. The curled part is also meant to hold more sauce on the lasagna. Lasagna is one of the oldest known pasta types. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. | | | Features: | |
• One pound dry pasta yields 2.6 pounds cooked pasta
• Family owned company
• O.U. Kosher certified
• Made in Italy
• Please note: the date printed on the box is the production date. First 3 digits refer to the Julian Date (001= Jan 1, 365 = Dec 31), next two digits are the year. Shelf life is three years from production date.
| | | Product Details: | | | Product Weight:
| 80.0 Ounces | | Package Length:
| 10.5 inches | | Package Width:
| 7.9 inches | | Package Height:
| 7.0 inches | | Package Weight:
| 5.5 pounds | | Average Customer Rating:
|  based on 2 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 2 customer reviews )
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1 of 1 found the following review helpful:
REAL Italian Pasta for Lasagne, made the old fashioned way!Sep 07, 2009
By A Research It Maven
"Just the facts please"
These are authenic Italian lasagna noodles, not at all like store bought! You will notice the difference the first time you use them. First of all, they are 100% semolina (the best, most expensive, pasta flour) - then they are carefully made the way they were 100 years ago: drawn thru bronze dyes and dried slowly to bring out the best flavor and texture. The bronze dyes leave a rougher surface which makes the pasta easier to handle wet, and the cheese and sauce cling better, so you get a firm easy to cut and serve lasagne. The flavor and quality of your dish will be noticed by everyone. There are ten packages in this case, but the pasta keeps well for two years or more, so that is not a problem at our house. PS Still, if you prefer a less expensive lasagne noodle, a good American brand to try is Muellers: Mueller's Lasagna, 16-Ounce Boxes (Pack of 12).
FAMILY ABSOLUTELY LOVED THIS PASTA!!Jan 06, 2012
By CMM
The pasta itself is easy to handle - I did not precook it. No problems. I like the size - it is a bit shorter than my regular store bought lasagna noodles which I like. The texture is smoother in your mouth. This pasta was definitely a hit at our house - along with the REAL Tuscan sauces.
I had planned an authentic Tuscan Anniversary party for our family. Researched authentic recipes online. I ordered this lasagna after reading about Italian Pasta on my favorite Italian cooking blog Over a Tuscan Stove. DUH! Didn't realize there was a difference. BIG DIFFERENCE!
See - divinacucina-blog dot com
She pictured Garafalo brand - but Amazon didn't have that brand of lasagna. They still don't. They have several other pastas. I believe Costco carries some as well - but not lasagna.
So, I tried the De Cecca. I was not disappointed. I understand the wheat is different in Italy. I can't compare it with Garafalo - but I can say that it gave a unique texture to my lasagna and the whole family loved it. IT WAS WONDERFUL!
I am glad that I chose to order this pasta instead of using the 'usual' store bought variety. This really is different. It has a lovely texture that truly complimented the other sauce ingredients. Of course, I used an authentic Tuscan sauce recipe that required hours of simmering as well. But the finished dish was one of my best efforts! It was not only beautiful - but absolutely delicious. My husband said it was the BEST lasagna he had ever tasted. It was worth all the effort. It was made with a Ragu (red sauce) and Bechamel (White sauce - instead of ricotta).
Ragu recipe (red sauce)[...]
For Bechamel: [...]
Edited note: OBVIOUSLY they aren't going to allow me to post where I found my recipes. Sorry. An authentic one isn't hard to find.
This isn't difficult - just takes some time. You can do the final simmering in the oven - no chance of it burning. Anyone can do this. IT IS SO WORTH IT!! Of course, I can now Never go back to my old way of doing lasagna. I don't ever want to!
Buon Appetito = 'ENJOY YOUR MEAL!'
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