Made with fresh eggs, each rectangular sheet of Rummo Egg Lasagne has a rough, porous surface that soaks up the rich flavours of sauces as they bake and bubble in the oven.
Cooking time is 20 minutes.
Ingredients: Durum Wheat Semolina, Egg (19.36%).
Meet the Makers
Rummo was founded in 1846 in Benevento in the southern region of Campania. Six generations of master pasta-makers later, Rummo has become well known for their high-quality pasta and signature method, 'Lenta Lavorazione'.
This process, which directly translates as 'slow production', was first created out of resistance to the increasing use of machinery in the place of manual craftsmanship; The result is a pasta that remains 'al dente', even when re-heated. Rummo is the only pasta to have external certification for its quality and performance.