La Fabbrica della Pasta di Gragnano

Lasagnone Ricciolone IGP

€3,90

Format: 500 g

Estimated delivery between 25 July and 27 July.

A lasagna shape with large sheets and wavy edges, perfect for hearty and visually impressive recipes.



Durum wheat semolina pasta

Ingredients: extracted durum wheat semolina, water.
The product contains gluten and may contain traces of mustard and soy.
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.

Produced and packaged at the facility located at Viale San Francesco, 30, 80054, Gragnano (NA), Italy.

Store in a cool, dry, well-ventilated place, away from sources of heat and direct sunlight.

Best before: see date indicated on the package.

5 Minutes

The suggested cooking time ensures the perfect texture for fully enjoying this pasta shape.

Bring 1 litre of water to a boil, adding 10 g of salt for every 100 g of pasta. Add the pasta sheets to the pot, stirring constantly for the first 2 minutes to prevent sticking. Drain the pasta and let it cool on a tea towel before arranging it in the baking dish and cooking in the oven.

Energy: 1487 KJ - 350Kcal
Fats: 1 g of which saturated 0.3g
Carbohydrates: 73 g of which sugars 2.5 g
Fibers: 1 g
Proteins: 13 g
Salt: 0.005 g

Valori medi per 100g

Discover the recipe

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Only two ingredients, maximum quality

100% Italian durum wheat semolina and pure water from the centuries-old springs of Gragnano. Two simple ingredients, carefully selected and slowly worked for a pasta with an authentic flavor.

Family tradition for 4 generations

Our master pasta makers Antonino and Mario pass down the 32 secrets to produce excellent pasta, keeping alive the family tradition and the centuries-old pasta-making history of Gragnano.

Slow drying at low temperature

Our pasta dries slowly, over a period of 24 to 48 hours, starting from a temperature of 45°, to preserve every nuance of flavor, aroma and authenticity, strictly following the traditional production process.

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For order information: relazioniesterne@lafabbricadellapasta.it