Sagne 'ncannulate
SAH-nyeh in-kan-noo-LAH-teh
Wide strip twisted along its length into a loose corkscrew.
Name. Rolled lasagne, from sagne, a Salento word for a strip, and incannulare, to wind on a cane.
How to cook sagne 'ncannulate: 8 to 12 minutes, with a timer
What it is
Sagne 'ncannulate are the twisted ribbons of the Salento in southern Puglia: a long strip of semolina pasta twisted by hand into a loose spiral, up to fifteen centimetres long. They are made for feast days.
They are served with a tomato sauce and ricotta forte, the fermented sharp ricotta of the region, or with a meat ragu.
How to cook sagne 'ncannulate
8 to 12 minutes in boiling salted water. Take the shorter time for al dente, the longer time for fully cooked.
8:00
Start when the water returns to the boil.
Water and salt
- Pasta, dry
- 400 g
- Water
- 4 L
- Salt
- 40 g
100 g per person as a main. A litre and 10 g of salt per 100 g. Adjust with the portion calculator.
The steps
- Bring 4 L of water to a full boil in a tall pot. Add 40 g of salt when it boils.
- Add the sagne 'ncannulate. Stir for the first minute so nothing sticks. Start the timer when the water returns to the boil.
- Fresh pasta has no dry core. It is done when it is tender, not when it resists.
- Scoop out a cup of the cooking water. Drain, or lift the pasta straight into the pan.
- Toss with the sauce over the heat for a minute. Add cooking water a splash at a time until it clings.
Read more: what al dente means and why the pasta water matters. Times for every shape are on the cook page.
How it holds sauce
A wide twisted strip holds a thick tomato in the spiral. Ricotta forte, a ragu, or a tomato with basil.
Pairs with: Pomodoro · Meat ragu · Ricotta
Classic plates: Sagne 'ncannulate al sugo con ricotta forte, Sagne 'ncannulate al ragu.
Nutrition
Per 100 g of dry semolina pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 371 kcal | 13.0 g | 74.7 g | 3.2 g | 1.5 g | 6 mg | 3.3 mg |
| Cooked | 158 kcal | 5.8 g | 30.9 g | 1.8 g | 0.9 g | 1 mg | 1.3 mg |
One portion. 100 g dry becomes about 235 g cooked, 371 kcal and 13 g of protein. Pasta takes on 2.3 times its weight in the pot.
No sagne 'ncannulate? Use these
Ranked by how they behave with sauce, not how they look. Full substitute list.
Side by side
Easy to confuse with
Other names
sagne torte, sagne ncannulate, sagne incannulate.
Read more
Sources
- Cook time: fresh, by maker.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169736, Pasta, dry, enriched; FDC 169737, Pasta, cooked, enriched, without added salt), public domain. The cooked yield is derived from the two energy figures.
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.