De Cecco Lasagne, Egg, No. 112
1 lb (453 g)
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Directions
Suggestion for Perfect Cooking: Oven-Ready preparation: Lay raw lasagna sheets (with sauce and recipe's ingredients) in a pan, making sure to use looser sauce as the pasta must absorb moisture to cook properly. Bake for 24 min. in a preheated oven to 425 degrees F (220 degrees C). Pre-Boil Preparation: Slide the raw lasagna sheets into a pot of boiling water. Cook for approx. 4 min. stirring frequently to prevent sticking. Drain and place the lasagna sheets immediately in a large bowl of cool water and lay each lasagna sheet flat on a baking sheet to prevent sticking. Lay the lasagna sheets (with sauce and recipe's ingredients) in a pan. Bake for additional 20 min. in a preheated oven to 425 degrees F (220 degrees C). Store away from heat, humidity and direct sunlight. Pull here.
Product Details
Enriched egg noodles. Dal 1886. Cooking time 24 min. Ready to be baked. For a superior quality pasta. Slow dried. Coarse-grain semolina. Cage free eggs. Bronze-drawn texture. From father to son. Since 1886, we have maintained an important responsibility: carrying on over 130 years of tradition in making high quality pasta, to bring the pleasure of authentic Italian cuisine to dining tables around the world. 1. Slow Drying: It was in 1889, as recorded in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for slow drying at a low temperature. We still use the same method today to better preserve the flavors and aromas of wheat and the natural color of our semolina in order to guarantee a superior quality egg pasta. 2. Coarse Ground Semolina: We only make pasta with coarse ground semolina to maintain the integrity of the gluten and guarantee a pasta that is always al dente. 3. Cage Free Eggs: We use cage free eggs and we knead them with the semolina to ensure consistency when cooking the pasta and a good share of protein. 4. Coarse Bronze-Texture: We craft our pasta with bronze draw plates to guarantee the ideal porosity ti best capture the sauce. DNV-GL: Certified product. STP-CE-PC-Agro 38. www.dececco.com. Discover the best recipes for a perfect Italian pasta. consumerservice(at)dececcousa.com. EPD: Environmental Product Declaration. Registration Number: S-P-00282. Made in Italy.Nutrition Facts
Serving Size: 3 sheets dry
Servings per Container: About 8
| Calories | 210.00 kcal |
| Total Fat | 2.50 grm (3.00% RDA) |
| Saturated Fat | 1.00 grm (3.00% RDA) |
| Cholesterol | 50.00 mg (15.00% RDA) |
| Sodium | 30.00 mg (1.00% RDA) |
| Potassium | 140.00 mg (4.00% RDA) |
| Total Carbohydrate | 37.00 grm (14.00% RDA) |
| Dietary Fiber | 2.00 grm (6.00% RDA) |
| Protein | 8.00 grm (16.00% RDA) |
| Calcium | 20.00 mg (0.00% RDA) |
| Iron | 1.50 mg (10.00% RDA) |
| Kosher | |
| Vitamin D | 0.00 mcg (0.00% RDA) |
| Niacin | 3.40 mg (25.00% RDA) |
| Riboflavin | 0.20 mg (20.00% RDA) |
| Thiamin | 0.50 mg (45.00% RDA) |
| Folic Acid | 108.00 mcg |
| Trans Fat | 0.00 grm |
| Added Sugars | 0.00 grm (0.00% RDA) |
| Egg | 1.00 |
| Soy | 2.00 |
| Wheat | 1.00 |
| MetricServingSize | 54.00 grm |
| Total Sugars | 2.00 grm |
| Folate DFE | 18.00 mcg (45.00% RDA) |
Ingredients
Durum Wheat Semolina, Eggs (19.36%), Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (Ferrous Lactate).Warnings
Contains wheat and eggs. May contain soy.Manufacturer
Prodotti Mediterranei Inc.
75 Broad St. - 4th Floor Suite No. 0404 New York, NY 10004 United States
UPC
00024094001934