De Cecco Egg Fettucine

According to an old method the De Cecco egg pasta is made with real fresh eggs (collected about 3 days after having been laid), free from colouring synthetic agents, shelled, pasteurized, cooled at 2-3° C and then kneaded according to a special method, which makes the thinnest pastry possible (0,98-1,18 mm), just like home-made pasta. The quality of the wheat and the semolina is the same chosen for the other pasta. The qualtiy of fresh and natural eggs is implicite and guaranteed by De Cecco. Fettuccine belong to the long rod flat sectioned pasta family, they are 0,90 mm thick and are about 7,10 mm wide. Fettuccine are a very versatile pasta format therefore they can be tasted with a wide range of different sauces, they are particularly recommended in dried pasta dishes with tomato sauces or meat ragùs. They are also excellent with fish and shellfish sauces.Cooking time 7 mn