Fresh lasagna noodles

Fresh lasagna noodles are thin sheets of pasta made with wheat flour, eggs, and water, specifically used to prepare traditional Italian lasagna. Unlike dried noodles, these fresh noodles have a softer texture and a delicate flavor, allowing for quicker cooking and better absorption of sauces.

Their origin dates back to the Emilia-Romagna region in Italy, where lasagna is one of the most iconic and representative dishes. Their name comes from the Latin "lasanum," meaning "pot" or "container," referring to the process of baking in layers of pasta, filling, and sauce.

Among their properties, fresh lasagna noodles offer a good source of energy-providing carbohydrates, in addition to containing egg-derived proteins that contribute to the dish's nutritional value. Being a fresh pasta, they contain no preservatives or artificial additives, making them a more natural and higher-quality option for homemade preparations.

In Hispanic America, fresh lasagna noodles may also be called lasagna sheets, fresh lasagna pasta, or simply pasta sheets. In some regions, more generic terms like wide noodles or sheet pasta are used, although the most common and understood term is "lasagna sheets."