Rummo Lasagne All'Uovo 500g

Description

Rummo lasagne all'uovo is an egg pasta sheet that cooks to a soft and silky texture in lasagne bakes. Layer the pasta with a bolognese ragù and creamy bechamel sauce for a classic bake, or make a meat-free version with roasted vegetables, pesto and goat’s cheese.

The pasta has a slightly rough and porous surface, which means it absorbs sauces particularly well while baking in the oven.

About Rummo Pasta

Taking your time is key to the Italian way of life, and the Rummo family were traditional. When cooking pasta al dente you need to time it ‘just so’, yet they hated this rigour. The family wanted to create the only pasta certified to remain al dente and keep its shape during cooking. Even when you cook it for too long.

The Rummo family tested many different flours before finding the perfect durum wheat, and many different production methods before finding the perfect process. And so Rummo's famous method — Lente Lavorazione or ‘relax’ — was born!

Today, each packet of Rummo pasta promises eccezionale tenuta all cottura - “exceptionally firm when cooked”. Whether the pasta cooks for 5 minutes too long in the pan, or it waits in sauce for 20 minutes whilst everyone comes to the table, you will have perfect pasta every time.

Ingredients: Durum wheat semolina, egg (19.36%).

Allergy Advice: For allergens, see ingredients listed in bold. May contain traces of soy.

Delivery

Delivery Option Price
Hermes Economy ? £3.99
DHL Express ? £6.99 (or FREE for orders over £75)
DHL Signature Required ? £6.99 (or FREE for orders over £75)
For international and other delivery information please see our Delivery page

Disclaimer

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.

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