Lasagna: part comfort food, part creative canvas, there are few Italian dishes that evoke conviviality, good company, and indulgence quite the same way. Neapolitan lasagna - layered with fried meatballs, hard boiled eggs, mozzarella and ragu - is a special occasion food traditionally made every year at Carnival, but simpler versions can make any occasion a bit more celebratory. Try it with a simple ragu Bolognese, or a vegetarian version layered with spinach or roasted vegetables, or served with a classic sauce of porcini mushrooms
. Simply boil the sheets of pasta for five minutes before layering with your favorite ingredients, bake, and enjoy!
Pasta Faella is crafted according to tradition in the legendary birthplace of Italian dried pasta, Gragnano. The pasta is extruded through traditional bronze dies created specifically for each shape; because they have chosen to stick to the traditional method, you may notice that Faella lasagna sheets are narrower than the more modern, wider shape you’re used to. Its slightly rough, porous texture creates an ideal surface for collecting sauces, and its consistency is firm and chewy. Compared to fresh lasagna made with egg, dried lasagna adds a more robust flavor to the dish, and is better able to stand up to layers of rich ingredients and long baking times.
Pasta Faella is made from nothing but the highest quality durum wheat and pristine spring waters from the Lattari mountains. This pasta is real Italian pasta at its best. After the pasta is cut, it is then air dried naturally for 35 hours, unlike industrial pasta that is dried in less than an hour at high temperatures in electric ovens. According to Sergio Faella, during the high-temperature drying of industrial production the pasta undergoes a kind of plastification, which causes it to absorb less water; in contrast, artisanal pasta expands visibly in water, is more easily digested, and gives a greater sense of satiety. When cooked, this pasta fills the room with the intense aroma of freshly baked bread and toasted grain.