The "pasta for lasagna" is one of the Emilian cuisine recipes. Made with the finest ingredients: durum wheat semolina, pasteurized fresh eggs (at least 20% of the total) and water. The product, before being used, is baked for about 2 minutes in boiling water and then stuffed in layers with ragu (Italian meat sauce), cheese, vegetables; It remains complete and resistant to boiling and the smell is very pleasant, thanks to the consistent presence of egg.

The dough is kept in propylene and packaged in a 1,000 grams envelope at a temperature which varies from 2 to 4 degrees.