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Lasagna is a traditional Italian dish which has become part of the Greek cuisine over the last years. Due to its origin, it is also called tagliatelle. It is made of eggs, sheep milk, flour, semolina and salt, according to traditional recipes from the mountainous area of Korinthos. It is slightly wider than spaghetti and thinner than pappardelle.
It can be perfectly combined with sauce Bolognese and plenty of Parmesan. Bolognese, Pesto and Mushrooms, Prosciutto and vegetables; cooked in any of these ways, it is a delicious dish, particularly popular with pasta-lovers. And here’s a small cooking tip so as to ensure the best possible result when it comes to pasta: our pasta needs to be boiled in a large pot, with plenty of water for a very short amount of time, 3-4 minutes
- 0.500 kg
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