In Syracuse, particularly in Noto, there’s another type of lasagne called ”taccuna di mulino”. It is prepared with durum-wheat flour, salt and water: its particularity consists in the dough because it must “’ncutugnari” that is reach the desired shape and consistency. Roll the pastry on a floured surface and cut into long stripes so called “taccuna”. Put the stripes in a cool dry place for 2 hours.
The term “taccuna” probably comes from “taccu” that means “billiard cue” in Spanish. This is for the analogy with the long stripes, thin and graceful.
Dress the lasagne with tomato sauce, cover with aubergines in stripes and spread abundantly fresh salted ricotta.
