Lenzolere Pasta

Names:

Lenzolere, Sagne a pezza, Sagnitelle

Location:

Abruzzo (Apennine mountains)

Made of:

Durum wheat semolina, water, salt

About:

History and Origin: The history of Lenzolere Pasta is inextricably linked to the rural, pastoral life of the Abruzzese people. The name “Lenzolere” stems from the Italian word for bedsheets (lenzuola), referring to the broad, flat patches of dough that resemble fabric. Historically, this was the pasta of the poor (cucina povera), made without expensive eggs to ensure affordability. It was famously prepared by women in mountain villages who would roll out massive sheets of dough on large wooden boards (spianatoie), cutting them into irregular pieces that were easy to cook over open hearths.

Traditional Preparations: In traditional Abruzzese households, Lenzolere Pasta is prepared with a focus on texture and sauce adhesion. The dough is hand-kneaded until elastic, then rolled into a thick sheet (sfoglia) and cut into rough squares. The most authentic preparation involves serving the pasta with a slow-cooked lamb or mutton ragù, utilizing the sheep that were central to the regional economy. Alternatively, it is frequently found in “sagne e fagioli,” a hearty soup where the pasta is simmered with borlotti beans, garlic, and rosemary.