
Egg Fettuccine Pasta from Rustichella d'Abruzzo
Regular price
$8.95
Sale
Traditional Egg Pasta from Abruzzo, Italy
From the word affettare, meaning "to slice," fettuccine are ribbons cut from flat sheets of pasta. The noodles are similar to tagliatelle, but a wider surface makes fettuccine even better at catching rich, creamy sauces like the famous Alfredo. A typical Sunday lunch pasta throughout Italy, egg fettuccine is often served with a hearty meat or mushroom ragù. We also love it with truffle sauces or simply butter and Parmigiano-Reggiano.
By the way, we just want to point out how easy it is to make great Fettuccine Alfredo: Heat butter and heavy cream over low heat until just bubbling. Add handfuls of Parmigiano-Reggiano and cracked pepper. Toss with the noodles, adding more cream to thin the sauce to the desired consistency. That's it!
For a version without eggs, try Rustichella d'Abruzzo Fettuccine.
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.
More Info
- Producer
- Rustichella d'Abruzzo
- Country
- Italy
- Region
- Abruzzo
- Size
- 8.8 oz - 250 g
- Ingredients
- durum wheat semolina, 31.70% eggs (yolk and white), water
I only buy pasta from Rustichella. The quality and flavor are always perfect.
By far the best dry egg fettuccine I've ever tasted. It keeps its al dente bite even after refridgeration and reheating. It's expensive to be certain. However, I have given packages away for gifts and my friends love it! It's actually better than fresh pasta.
We eat these dressed with only olive oil and a dusting of parmesan. My wife's new favorite.
There is a major difference between egg pasta and "standard" non-egg pasta. This is the best, most light, most tasty pasta there is.
That lovely, slippery, silky mouth feel. Really well made and quick to cook.