Fettuccine is a flat pasta (3-5 mm) that is traditionally from Rome and served Alfredo. (which is with butter and parmesan cheese) In keeping with the traditional Italian process, the dough of La Bella Pasta is rolled out especially thin and then allowed to dry slowly and gradually at just above room temperature. The result is a deliciously light, distinctive pasta that keeps its shape and flavor after cooking.

 *Make sure your sauce is a little watery, this egg pasta will absorb that extra liquid.

INGREDIENTS: durum wheat semolina, fresh eggs (33,4%).

Allergens: wheat and eggs.

Cooking time: 2 minutes.

Pairing suggestions:  

• Classic Fettuccine Alfredo: Fettuccine alfredo with butter and parmesan sauce; creamy garlic fettuccine alfredo with grilled chicken.

• Creamy Sauces and Meat Combinations: Fettuccine with mushroom cream sauce; fettuccine Carbonara with pancetta and peas; creamy fettuccine with chicken and broccoli.

• Light Tomato or Vegetable Sauces: Fettuccine with fresh tomato and basil sauce; fettuccine with roasted vegetable ragu; fettuccine with olive oil and garlic sauce - topped with grilled zucchini.