De Cecco Fettucine

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 ragùs. They are also excellent for preparing fish-based sauces, especially shellfish. Available in 16.0 oz and 5 lb. •    Cooking time: 11 min - Al dente: 10 min

• SLOW DRYING We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.
• THE BEST DURUM WHEATS We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics
• COARSE-GRAIN SEMOLINA We use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente".
• COLD MAJELLA MOUNTAIN WATER We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59° F ensuring perfect firmness when cooked.
• BRONZE DRAWN We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.