Pasta Fina Sheets – Full Sheet

Description

Skillfully crafted pasta sheets prepared with fresh eggs, durum and semolina flour

At a Glance

Item Code

40374

Weight

15.4 lbs

Case Count

32 each

Dimensions

10.5"x 19" Sheets (full pan)

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Recipe Ideas

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Cheese Lasagna with Sun Gold and Red Cherry Tomatoes, Provolone, and Basil Pesto

Ingredients (4 servings):

  • 4-5 Pasta sheets with cheese
  • 1 cup pesto sauce
  • 4 oz pine nuts, toasted
  • 1 lb provolone piccante
  • 2 qt Béchamel
  • 2 pint red cherry tomatoes
  • 8 ea garlic cloves
  • 2 pints sun gold cherry tomatoes
  • TT fresh basil
  • 1 cup extra virgin olive oil
  • TT salt and pepper
  • 1 cup Parmigiano Reggiano
  • 3 lb Mozzarella Cheese

Directions:

Layer Pasta sheets in a greased baking dish with béchamel, provolone, Parmigiano, and mozzarella. Bake covered at 400°F for 30 minutes then remove cover and bake until cheese has browned. Remove from oven and let rest for a few minutes before slicing. Sauté garlic and tomatoes in olive oil briefly then remove garlic cloves and season. Prepare your favorite pesto recipe. Plate Lasagna slices accordingly then finish with pesto, and surround with sautéed tomatoes.

About the Dish:

““In the US many quotes like the French adapted bon appétite or Italian phrases buon appetito and Mangia are often heard at restaurants. These statements simply mean let’s eat or enjoy your meal and emphasize the fact that food is highly celebrated worldwide.” ”

Lasagna with Traditional Ragù alla Bolognese

Ingredients (4 servings):

  • 4-5 Pasta sheets with cheese
  • 1 lb beef meat (hand cut, finely)
  • 1 lb lean pork meat (hand cut, finely)
  • ½ lb veal (hand cut, finely)
  • ½ lb pancetta (hand cut, finely)
  • 4 cups mirepoix (fine diced)
  • 6 ea garlic cloves (whole)
  • 18 oz dbl concentrate tomato paste
  • 2 qt of beef stock
  • 2 quart béchamel sauce
  • TT olive oil
  • 4 cups Parmigiano Reggiano
  • 4 lbs Mozzarella Cheese
  • 1 cup Chianti wine
  • TT fresh thyme leaves
  • TT salt and pepper

Directions:

In a heavy bottom pan, prepare ragù by browning the meats with garlic and olive oil. Deglaze with red wine then add tomato paste and cook on low for 5- 10 minutes. Combine sauté mirepoix, bay leaf, fresh thyme and beef stock (enough to create a dense sauce around meats). Simmer for a 3-4 hours replenishing with beef stock as needed then season. Meanwhile prepare béchamel recipe. Allow the sauces to cool slightly then layer them in a baking dish between thawed pasta sheets with Parmigiano and Mozzarella Cheeses. Top with more béchamel and bake covered at 400°F for 30 minutes then remove cover top with more cheese and bake until cheese has browned. Remove from oven and let rest a few minutes before slicing and serving.

About the Dish:

“This lasagna is a spinoff of the classic Italian Lasagna Bolognese. In the original recipe for lasagna alla Bolognese the pasta sheets are made with spinach and it’s traditionally served in terracotta dishes”

White Lasagna with Braised Beef, Fontina, Mushrooms, White Truffle Oil and Pancetta

Ingredients (4 servings):

  • 4-5 Pasta sheets with cheese
  • 1 quart béchamel sauce
  • 2 lb assorted mushrooms (roasted)
  • 24 oz pancetta (sliced in strips)
  • 2 lb Fontina cheese (shredded)
  • TT olive oil
  • 2 tbsp white truffle oil
  • 2 cups red wine
  • 2 quart beef stock
  • 2 lb beef stew meat
  • TT salt and pepper
  • TT fresh thyme leaves
  • 1 cup Parmigiano Reggiano (grated)
  • 2 lb Mozzarella cheese
  • 2 cup soffritto (fine dice)

Directions:

Sauté mushrooms in olive oil until browned evenly. Render pancetta until crisp, drain from fat and set aside. Sear beef stew meat in oil and brown well, add soffritto and cook together with meat then deglaze with wine and reduce by half. Add beef stock and bring to a simmer than cook meat until it is fork tender. Drain meat and fork apart then reduce the broth to a demi. Fold some of the demi back into the meat and season. Meanwhile prepare your favorite béchamel recipe, fold in truffle oil off the heat. Layer ingredients in a baking dish between thawed pasta sheets with Fontina and Parmigiano cheeses. Top with more béchamel and bake covered at 400°F for 30 minutes then remove cover top with more Parmigiano cheese and bake until cheese has browned. Remove from oven and let rest a few minutes before slicing and serving. Garnish with pancetta and fresh thyme.

About the Dish:

““Truffles are known as one of the most expensive food items worldwide. The Italian regions of Piedmonte, Tuscany, Umbria and Marche are known for producing great truffles and host many festivals during autumn to celebrate the infamous fungi’s season””

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