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Lasagnette
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Lasagnette
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Lasagnette
Dry lasagnette pasta
TypePasta
Place of originItaly
  •   Media: Lasagnette

Lasagnette is a type of ribbon pasta and a shorter version of lasagnotte. Characteristics of lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or a variation including one side with a straight cut and the other with a waved cut.[1] Lasagnette can be prepared in various forms; the two most popular involve a thinner version of the traditional layered Italian lasagna. The second version combines ingredients of the recipe with the pasta, and is served tossed on a plate.[2]

See also

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Media related to Lasagnette at Wikimedia Commons

References

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Lasagnette

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Lasagnette is a variety of Italian ribbon that serves as a narrower and shorter adaptation of traditional lasagne sheets, typically featuring flat, wide strips with ruffled or serrated edges for added texture. Originating from the region in , lasagnette—meaning "little lasagne" due to the diminutive suffix "ette"—is crafted from durum semolina and water, resulting in a versatile shape that can appear as long, thin noodles similar to or compact, square-like pieces. Regional variations exist across , such as the long, thin form produced by brands like with Ligurian ties, or the wider sheets found in Umbrian preparations, though it remains relatively lesser-known outside compared to its broader counterpart. Lasagnette pairs well with a range of sauces, from simple pestos and tomato-based ragùs to hearty meat and vegetable combinations, and is particularly suited for dishes like those featuring mussels, prawns, , and .

Etymology and Origins

Linguistic Roots

The term lasagnette derives from the Italian word , which traces its roots to lasania, a form of Latin lasanum meaning "cooking pot" or "," ultimately originating from the lasanon, referring to a cooking vessel or . This evolution reflects how early terminology borrowed from , as flat sheets of dough were prepared in such pots before being layered in dishes. In Italian nomenclature, the feminine diminutive suffix -ette denotes a smaller, narrower, or cut-down version of the base form, transforming lasagna (wide sheets) into lasagnette (thinner ribbons), a pattern common in pasta naming to indicate size variations, as seen in terms like spaghetti from spago ("string") with -etti. The term emerged in culinary contexts around the early 14th century, with the first recorded recipes for layered pasta dishes like those in Liber de Coquina appearing in northern Italian texts, influenced by regional dialects. Regional dialects in and played a key role in the term's adoption and variation; in , lasagna is native to and surrounding areas, where it denoted broad, flat in medieval recipes, while in , lasagnette is a traditional suited to local pestos and preparations.

Historical Development

Lasagnette originated in the region as a narrower ribbon variant of traditional sheets, building on the evolution of flat dishes documented in 14th-century Italian texts like the , which described early sheet-based preparations adaptable for everyday meals in northern and coastal Italian households. Flat ribbon pastas like lasagnette spread through Italy's maritime trade routes centered in , which facilitated the exchange of culinary techniques across the Mediterranean. Lasagnette's narrower cut distinguishes it for quicker preparation and lighter presentations with regional sauces. The marked a pivotal shift with the industrialization of production in , standardizing forms like lasagnette and making them widely accessible. In , pasta-making traditions evolved into commercial operations, with producers like Pastificio Novella established in 1903 in Sori near , driving innovations in drying and shaping for both local and export markets. This era transformed lasagnette from a regional product into a commercially viable staple in .

Physical Description

Shape and Dimensions

Lasagnette features a narrow, flat ribbon shape that can form either long, rectangular strands or compact, square-like pieces, setting it apart from the much broader, sheet-like form of traditional , which typically exceeds 10 cm in width. This pasta is characterized by a rectangular cross-section, with a standard width of approximately 8-12 mm and a thickness of about 0.8 mm, allowing it to cook evenly and hold light to medium sauces effectively. The strands are cut to lengths varying by form, typically 20-30 cm for long ribbons or 5-10 cm for shorter pieces, making them suitable for , serving as individual pieces, or layering. A key structural variation in lasagnette lies in its edges, which can be smooth (lisce) for a sleek appearance or ruffled and serrated (ricce), with the latter enhancing adhesion by increasing surface texture and trapping flavors during cooking. The ruffled version, often referred to as lasagnette ricce, mimics the curled edges of lasagne sheets on a smaller scale, providing better grip for robust ragùs or creamy preparations. In comparison to other Italian ribbon pastas, lasagnette occupies an intermediate position: it is similar in width to , which measures around 6.5-8 mm across and suits delicate pairings, yet narrower than the broad at 20-30 mm, which demands heartier accompaniments. This balanced width enables lasagnette to be served as single strands or pieces, promoting versatility in dishes where the pasta stands alone without requiring extensive layering.

Ingredient Composition

Lasagnette, as a traditional Italian pasta variety originating from , is primarily composed of simple, high-quality ingredients that reflect its regional heritage. The standard formulation for dried lasagnette relies on durum wheat and water, which are mixed to form a firm suitable for and drying processes. This basic composition ensures a robust texture that holds up well when boiled, with the semolina providing the characteristic bite essential for pasta dishes. Organic variants maintain this same base but use certified organic durum wheat semolina and water, adhering to standards that prohibit synthetic additives or pesticides. Fresh lasagnette, particularly the "all'uovo" type more commonly associated with traditions, incorporates eggs into the dough for added richness and tenderness. Typically, this includes durum combined with fresh eggs at a ratio of approximately 76.5% to 23.5% eggs by weight, yielding a smoother, more pliable sheet that influences the final texture during rolling and cutting. The eggs contribute to a golden hue and enhanced elasticity, making it ideal for layered preparations. Adaptations for dietary needs, such as gluten-free versions of flat ribbon pastas like lasagnette, employ alternative flours to replicate the original structure without . Common formulations use corn flour and , often in a blend of about 55% corn flour and 45% , sometimes supplemented with or starches like or for binding and cohesion. These variations aim to mimic the neutral flavor and firmness of traditional lasagnette while ensuring absence. Nutritionally, lasagnette aligns with typical dry profiles, offering high carbohydrates for energy, moderate protein from the or alternatives, and low content. Per 100 grams of dried lasagnette made from durum , it provides approximately 371 calories, with 75 grams of carbohydrates, 13 grams of protein, and 1.5 grams of , supporting its role as a staple in balanced Mediterranean diets.

Production Methods

Traditional Preparation

Traditional preparation of lasagnette emphasizes artisanal, small-scale techniques rooted in Italian regional practices, particularly from . The process begins with preparing the dough using durum wheat and water. In , the dough is a -and-water base without eggs, suited to the region's seafood-focused cuisine. follows a hand method on a floured surface, rolled to 1-2 mm thickness, and cut into strips, typically 10-12 mm wide, using a or wheel, often resulting in slightly wavy edges (ricce) for better sauce adhesion. Once cut, the lasagnette strips are arranged in a single layer on racks or cloth in a well-ventilated area, away from direct sunlight and humidity, to air-dry slowly for 24-48 hours; this process reduces moisture content gradually to preserve structure and ensure an bite when cooked, preventing sogginess in dishes like those with .

Industrial Manufacturing

Industrial manufacturing of lasagnette involves a highly automated process where made from durum and water is forced through dies to create the pasta's characteristic flat, ribbon-like shape with a textured surface that enhances adhesion. This occurs under in continuous extruders, producing uniform strands typically 10-12 mm wide and up to 30 cm long before cutting. Following , the fresh , with an initial content of about 30%, undergoes automated in climate-controlled chambers where relative is maintained between 40% and 60% during the initial stabilization phase to prevent cracking, followed by gradual reduction over 10-20 hours until levels drop to 12.5% or less. Packaging standards for industrially produced lasagnette emphasize preservation of quality and extend shelf life through vacuum-sealing in moisture-proof bags or boxes, achieving up to two years of stability at ambient temperatures due to the low final moisture content. These packages often include nitrogen flushing to minimize oxidation and are labeled with nutritional information compliant with EU regulations. Major producers like De Cecco and Barilla dominate industrial lasagnette output, with De Cecco employing proprietary slow-drying techniques developed in the early 20th century to achieve superior texture, while Barilla focuses on high-volume lines with energy-efficient automation. Innovations in these processes include the addition of fortified nutrients—such as B-vitamins, iron, and protein sources like legume flours—directly into the dough during the initial mixing stage to enhance nutritional profiles without altering cooking properties. This fortification, validated through stability tests showing 40-80% retention post-cooking, addresses modern dietary needs while maintaining the pasta's traditional al dente quality.

Culinary Applications

Cooking Techniques

Lasagnette is primarily prepared by in a generously salted pot of to enhance flavor and achieve the desired texture. For dried lasagnette, bring the to a vigorous boil before adding the , then cook for 8-10 minutes until , stirring frequently to prevent the flat ribbon strands from clumping or sticking together due to their broad surface area. Fresh lasagnette, made with higher moisture content, cooks more quickly and tenderly, typically requiring 2-4 minutes in boiling salted water to reach . In preparations for baked dishes, lasagnette briefly—often to just shy of —allows it to absorb flavors during baking without overcooking. Once cooked, if the lasagnette is not to be served immediately, drain it well and lightly coat with a neutral oil to prevent sticking and maintain separation during storage. This method preserves the pasta's firm texture and starchy surface, which supports its ribbon shape's ability to hold sauces effectively.

Sauce Pairings and Recipes

Lasagnette, with its wide ribbon shape, excels when paired with robust sauces that cling to its broad surfaces, allowing for even coating and substantial mouthfeel. Hearty meat , such as alla Bolognese made from minced , tomatoes, onions, carrots, and simmered slowly, provide a rich, depth that complements the pasta's texture. Similarly, lasagnette alla cacciatora features a tomato-based with chicken pieces, enhanced by strips of or for added savoriness, braised until the meat is tender and the sauce abundant. For lighter yet flavorful options, lasagnette suits preparations in the Ligurian tradition, particularly with mussels and large prawns sautéed in extra virgin , , hot pepper, and to create a briny, aromatic that the absorbs during cooking. A representative for Lasagnette alla Bolognese (a quick adaptation) begins by preparing the : sauté chopped onion, , carrots, and in until softened, then add 300g minced , sieved tomatoes, , , , and , simmering for 20-25 minutes. Cook 200g lasagnette sheets broken into pieces in the sauce until , resulting in a one-pot dish; for a baked variation, transfer to a dish, top with grated cheese, and briefly bake at 180°C to form a light crust, adapting the single-strand to mimic layered without full assembly. Vegetarian adaptations replace meat with sautéed mushrooms and vegetarian sausage crumbles, tossed or loosely layered with tomato sauce or béchamel for creaminess, emphasizing the pasta's ability to hold hearty fillings. A standard portion is 100g of dry lasagnette per serving to balance the dish's richness. For instance, sliced cremini mushrooms can be cooked with garlic and incorporated into a ragù-like base, finished with Parmesan for umami.

Cultural and Regional Context

Role in Italian Cuisine

Lasagnette occupies a role in , particularly within the home cooking traditions of , where it functions as a versatile staple shape derived from broader historical developments in regional pasta-making. In , this thin, wide ribbon is typically made using durum wheat semolina and water, reflecting the region's emphasis on fresh, minimalist preparations that highlight local ingredients like basil pesto or walnut sauce. Frequently featured in Sunday family lunches and festive gatherings, lasagnette provides a comforting, less labor-intensive alternative to fully baked lasagne, often boiled and tossed with sauces to create quick yet satisfying dishes that bring households together. This practice aligns with longstanding Italian customs where , including lasagnette, anchors communal meals symbolizing familial bonds and regional pride. Closely tied to generational recipes passed down in homes, lasagnette embodies the artisanal craft of pasta-making, with techniques honed over time in Ligurian coastal villages. In the cultural landscape, lasagnette thrives in casual trattorias as an accessible emblem of authentic Italian fare, contrasting with the refinement of where more elaborate presentations dominate. Post-World War II, amid Italy's economic recovery, lasagnette and similar pastas served as an affordable, nutrient-dense source of sustenance—offering essential carbohydrates and pairing easily with modest proteins—helping sustain families during a period of widespread and rebuilding.

Variations and Global Adaptations

In , lasagnette exhibits regional variations that reflect local pasta-making traditions, particularly in ingredient composition. In , lasagnette is typically crafted from plain flour and water, resulting in a rustic, flat ribbon ideal for lighter seafood preparations or simple pestos, emphasizing the region's coastal influences. Shorter forms of lasagnette, known as mini-lasagnette or similar to corta, have emerged as a practical variant for soups in Italian home cooking. These bite-sized, wavy-edged pieces, often made from durum wheat , absorb flavors effectively while maintaining structure, commonly featured in or vegetable-based zuppe to evoke lasagna's layered essence in a lighter, one-bowl format. Originating from southern Italian influences but popularized nationwide, they offer versatility for weeknight meals without the need for baking. Globally, lasagnette remains relatively niche, with adaptations primarily blending Italian roots with local preferences in broader dishes. Dietary adaptations have expanded its reach, particularly in markets with demand for gluten-free options during the . Gluten-free versions of similar ribbon pastas have been introduced, enabling celiac-friendly dishes that mimic traditional textures.

References

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  2. https://pastanostrausa.com/lasagnette/
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  6. https://www.babbel.com/en/magazine/decoding-pasta-shapes
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  8. https://www.lacucinaitaliana.com/italian-food/italian-dishes/lasagna-the-original-recipe
  9. https://www.greatitalianchefs.com/features/pastas-of-liguria
  10. https://www.duesorelle.com/blog/a-twirl-through-time-the-history-of-pasta
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  12. https://www.pastificionovella.it/
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  36. https://www.nutmegandvinegar.com/lasagnette-bolognese/
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  38. https://shop.foodland.com/product/fratelli-minaglia-lasagnette-organic-genovese-pasta-id-8007138006395
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