De Lasanis – Fermented-Dough Noodles with Cheese & Pepper
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Source: The Medieval Kitchen, Odile Redon, Françoise Sabban, and Silvano Serventi (1998)
De lasanis is one of the earliest references to pasta dishes resembling modern day cacio e pepe. The resemblance is striking — a simple but elegant combination of starch, cheese, and spice that became a cornerstone of Italian cookery. Redon's addition of yeast imparts a tang and complexity most modern cooks miss when substituting dried lasagna noodles. If you can, I recommend making your own—it’s surprisingly easy and richly rewarding.