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 supple egg fettuccine is infused with golden Italian saffron for a delicate aroma and flavor. Rustichella d'Abruzzo's saffron pasta has also been included in Food & Wine...
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...
This supple egg fettuccine is infused with golden Italian saffron for a delicate aroma and flavor. Rustichella d'Abruzzo's saffron pasta has also been included in Food & Wine...
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...
