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 ragù. They are also excellent for preparing fish-based sauces, especially shellfish.
Preparation instructions: for a perfect cooking use 6 quarters of water per 1 lb of pasta. Bring water to a boil. Add salt to taste. Add pasta to boiling water. Stir from time to time. Cook for 7-8 minutes, drain and season.
Ingredients: Durum Wheat Semolina, Niacin, Ferrous Lactate, Thiamin Mononitrate, Riboflavin, Folic Acid
Product of Italy