Chestnut Stuzzicarelli Egg Fettuccine Pasta from Rustichella d'Abruzzo
Dried Egg Pasta made with Chestnut Flour
With 30% chestnut flour mixed into the dough, Stuzzicarelli Egg Fettuccine with Chestnut has beautiful mottled color and nutty, sweet flavor. It is typically served during the holiday season, especially at Apennine ski resorts, and we imagine a huge bowl of warm chestnut egg fettuccine tastes amazing after a day on the slopes. However, there is really no wrong time to indulge in these rich pasta ribbons, especially when they are topped with melted butter and sheep's milk ricotta. Chestnut egg fettuccine also pairs beautifully with chanterelle mushrooms and that other holiday favorite, truffles.
About the Producer:
In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality.
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