Lasagnette pasta in hazelnut sauce

  • Lasagnette in salsa di nocciole.


  • 400gr. Of “lasagnette” pasta
  • 200g of hazelnut flour
  • 1 glass of milk
  • 2 slice of garlic
  • 60gr of sliced bread
  • 2 thyme branch
  • 50gr of butter
  • 2 extra vergin olive oil spoons
  • 4 teaspoons of grated Parmigiano cheese
  • Salt
  • Pepper


While you’re cooking the Lasagnette, prepare the hazelnut sauce.
Crumble the bread sinking it in the milk. Squeeze it and put it in a bowl.  Mix it until reduced in a cream.
Incorporate the butter at the cream, and then add the garlic and the thyme finely minced, the oil and the hazelnut flour.  
Drain the pasta and pour it in the bowl with the hazelnut sauce.
Blend adding a trickle of extra virgin olive oil. Serve with Parmigiano cheese.