La Pasta di Aldo Sfoglia Lasagna egg pasta is the beginning of the best lasagna you’ve ever made! The dough thickness is between 0.9-1.3mm (0.0354-0.0512 inches) in sheets that are approximately 9” x 6”. 6 sheets/250g box. This pasta brightens up the table and the palate!

Product Characteristics
• .9-1.3mm Lasagna egg pasta
• 250g/8.83oz.
• Handmade Egg Pasta. Slowly Air-dried by the traditional method

Durum wheat semolina 68%, eggs 32%
Produced in a laboratory which also uses: eggs and cereals containing gluten

Cooking Characteristics
Fill a large, tall pot with water ( 2L each 100g of pasta ) and place over high heat. When the water begins to boil, add salt to taste. After the salt has dissolved and the water is really boiling, add pasta to the water. Do not stir the pasta the first two minutes to preserve the length of the product. Follow the cooking time indicated on the package. Drain the pasta and season it inside a casserole and bake in the oven for about 35 minutes at 350°.

Cooking Time
4/6 minutes

Nutritional Value (per 250g)
Kcal: 373 KJ: 1564
Carbohydrates: 61g of which sugars 1.1 g
Fat: 5.6g of which saturates 1.8g
Protein: 16g
Salt: 0.16g