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    Lasagna is one of the oldest pasta formats dating back as early as the 1200s. The name is reminiscent of lasanum, or the vessel used for cooking food, but also of laganon, a thin sheet of dough made from wheat flour cooked directly over the fire. Rustichella d'Abruzzo uses high-quality durum wheat semolina and 7 fresh eggs, from Italian farms, per kg of semolina.

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