The dough for this lasagne is made from a rich dough (made of four eggs) which makes this a perfect egg-pasta option. Delicious if precooked for a couple of minutes in boiling water and then in oven, or crispy if baked directly in the oven and seasoned with a smooth and abundant sauce.
Rummo was founded in 1846 in Benevento Via Dei Mulini (Mill Road) by Antonio Rummo where the family's local mill was turned by the water from the river. Nowadays, six generations of master pasta-makers later, Rummo has become the incomparably high-quality product that it is today. Over the years Rummo developed a signature method, called "Lenta Lavorazione" (Slow Production") which was first born out of resistance to the increasing use of machinery in the place of manual skill. The result is a pasta that remains al dente, even when re-heated. It's almost impossible to overcook, but does cook reliably throughout, and you can reheat leftovers without the pasta going too soft.