Lasagnetta con Farina di Grani Antichi e Ortica

Lasagnetta con Farina di Grani Antichi e Ortica is a contemporary Italian pasta dish that reimagines classic lasagna through ancient grains and foraged greens. The name combines *lasagnetta* (“small lasagna”) with *farina di grani antichi* (heirloom wheat flour) and *ortica* (stinging nettle), reflecting a rustic, terroir-driven character. The dish likely emerged from modern Italian cuisine’s movement toward artisanal flours and wild ingredients, though its precise origin is undocumented; chefs have adapted traditional layered-pasta techniques to showcase these distinctive components.

Key ingredients include a pasta dough made from a blend of ancient wheat varieties—such as farro, Senatore Cappelli, or grano arso—which impart a nutty, slightly coarse texture and deeper flavor than standard semolina. Nettles are blanched and either puréed into the dough or used as a filling layer, providing a bright, mineral-rich greenness. A superior version balances the earthy, grassy nettle notes with the robust taste of the ancient grains, achieving delicate, non-soggy layering—typically with béchamel, ricotta, or a light besciamella and Parmigiano-Reggiano. The pasta remains al dente, and the filling never overwhelms the flour’s subtle complexity.

Regional variations may substitute nettle with other wild greens (e.g., agretti, borage) or incorporate local cheeses like pecorino or fontina. At Baccicin Duaru in Fado Basso, Italia, chef Francesco Zini champions heirloom grains and nettle, creating a version that epitomizes this revival of ancient ingredients in modern Italian cooking.