Fettuccine

Light but rough, fettuccine are shorter and thinner than traditional tagliatella, but this does not mean they are less tough: just like the Roman origins that distinguish them and saw them as the protagonists of the dish “maccaroni romaneschi”, seasoned with butter and cheese since the 15th century.

Category:

Fettuccine 500 gr

Bronze drawn egg pasta

  • Italian durum wheat semolina
  • Whole eggs 35% from free range.

Cooking time: about 9 minutes. It is recommended not to stir the pasta during cooking to avoid its crumbling.

 

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