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Traditionally, Pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold Pasta is durum wheat, commercial Lasagne are made of semolina from durum wheat.
Traditionally, Pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold Pasta is durum wheat, commercial Lasagne are made of semolina from durum wheat.
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