Agnesi has been making pasta in Liguria since 1824. These flat durum wheat semolina sheets are made for layered, baked lasagne. Layer them with ragù, béchamel and cheese and bake for about 40 minutes in a hot oven; the back of the box has a full Bolognese recipe.
Ingredients: Durum
wheat semolina. May contain traces of egg, soy and mustard. Allergens:
contains wheat (gluten).
