Fettucine are part of the long, flat pasta family. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking. Fettuccine are very versatile and so suitable for a variety of sauces. They are recommended in particular in pasta dishes with tomato and meat ragus. They are also excellent for preparing fish-based sauces, especially shellfish. Available in 16.0 oz and 5 lb. ﾕ Cooking time: 11 min - Al dente: 10 min
Ingredients: Durum Wheat Semolina, Vitamins (niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (ferrous Lactate). Contains Wheat. May Contain Soy.
Allergens: Not Available
Storage: STORE AWAY FROM HEAT, HUMIDITY AND DIRECT SUNLIGHT
- SLOW DRYING We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.
- COARSE-GRAIN SEMOLINA We use only ﾓcoarseﾔ-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always ﾓal denteﾔ.
- COLD MAJELLA MOUNTAIN WATER We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59ﾰ F ensuring perfect firmness when cooked.
- BRONZE-DRAWN TEXTURE We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.