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Dececco Egg Lasanga - 16 Oz
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 | ||
| ||
| Amount per serving Calories210 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 2.5 Grams daily value 3 percentincludes Saturated Fat of 1 Grams daily value3percent, includes Trans Fat of 0 Grams | ||
| Cholesterol 50 Milligrams daily value15percent, | ||
| Sodium 30 Milligrams daily value1percent, | ||
| Total Carbohydrate of 37 Grams daily value 14 percentincludes Dietary Fiber of 2 Grams daily value6percent, includes Total Sugars of 2 Grams includes 0 Grams of Added Sugars and daily value of 0percent | ||
| Protein 8 Grams daily value16percent, | ||
| Vitamin D 0 Micrograms Daily Value 0% | ||
| Calcium 20 Milligrams Daily Value 0% | ||
| Iron 1.5 Milligrams Daily Value 10% | ||
| Potassium 140 Milligrams Daily Value 4% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Durum Wheat Semolina, Eggs (19.36%), Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (Ferrous Lactate).
Warning
Contains wheat and eggs. May contain soy.
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.
About the Producer
Prodotti Mediterranei Inc.
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