One of the most classic forms of pasta only came about in the 15th century, starting with lasagna: the strip or ribbon. Before that date, lasagna was cut into diamond (rhombus) shapes.
“Nastri di lasagna” are about twice as wide as our classic tagliatelle and are made with the addition of eggs to the dough. However, we also produce a 100% semolina version as was originally done in the Italian countryside.
Nastri toscani go beautifully with game ragù. The Fabbri family traditionally celebrates festivities with a dish using nastri (or nastroni) pasticciati, which is made by baking disorderly layers of pasta with a nice meat sauce and a lot of cheese in a baking dish.