Meaning little ribbons, fettucine is the Roman relative of tagliatelle from Bologna. Thicker and wider than tagliatelle, it is the typical Sunday lunch pasta in many corners of Italy today.
Try one of our delicious recipe for this rich, egg pasta.
Cooking Time: 4-6 minutes.
durum wheat semolina, 31,70% eggs (yolk and white)
This lemony egg fettuccine is perfect for fish. Serve with a seafood ragù, shrimp, clams or lobster, or twirl it into fish soups or stews. Wonderful served with melted butter, lemon zest, and...
Made from top-quality durum wheat semolina and a high percentage of fresh, free range eggs (six to seven eggs per two pounds of flour!), Rustichella d'Abruzzo Egg Pasta is extruded through...
These wide, classic noodles show off the pasta's silky texture. Traditionally used with slowly cooked, chunky sauces. Serve with a rich ragù of rabbit, fresh porcini mushrooms, or veal. Cooking...
Larger than the classic format (6 cm long and 1.8 cm wide), the Rustichella d'Abruzzo Fusilloni are cooked by the Chefs Arcangelo Dandini (Ristorante L'Arcangelo, Rome) and Pasquale Torrente...
Made from 100% raw cow's milk in the regions of Reggio-Emilia, Modena and Parma, Parmigiano Reggiano is quite possibly Italy's most famous cheese. All wheels are aged a minimum of 24 months,...
This lemony egg fettuccine is perfect for fish. Serve with a seafood ragù, shrimp, clams or lobster, or twirl it into fish soups or stews. Wonderful served with melted butter, lemon zest, and...
Made from top-quality durum wheat semolina and a high percentage of fresh, free range eggs (six to seven eggs per two pounds of flour!), Rustichella d'Abruzzo Egg Pasta is extruded through...
These wide, classic noodles show off the pasta's silky texture. Traditionally used with slowly cooked, chunky sauces. Serve with a rich ragù of rabbit, fresh porcini mushrooms, or veal. Cooking...
Larger than the classic format (6 cm long and 1.8 cm wide), the Rustichella d'Abruzzo Fusilloni are cooked by the Chefs Arcangelo Dandini (Ristorante L'Arcangelo, Rome) and Pasquale Torrente...
Made from 100% raw cow's milk in the regions of Reggio-Emilia, Modena and Parma, Parmigiano Reggiano is quite possibly Italy's most famous cheese. All wheels are aged a minimum of 24 months,...
