As dependable as rigatoni, and as popular as spaghetti, this flat ribbon-shaped pasta goes beyond its typical partner of Alfredo sauce. The word "fettuccine" translates to "little ribbons" in Italian. One of the best assets to this flat noodle is its wide surface area, which holds onto sauces like a charm. It's sturdy structure makes it a perfect match for hearty meat sauces and beyond.
Our freshly homemade fettuccine noodles will make you rethink ever buying the dry version again.
I N C L U D E D
D I R E C T I O N S
Bring a large pot of water to a boil. Season with salt; add the pasta, stir occasionally, and cook to desired texture.
If adding to a meat or cream sauce, cook until about 2 minutes before al dente. Drain, reserving one cup of pasta cooking water. Add drained pasta to sauce in skillet and toss vigorously to coat. Add half a cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about two minutes. Add a little more pasta water if the sauce is too dry.
H O W W E L I K E T O D O I T
Of course the classic fettuccine Alfredo will always deserve your love, but get more fettuccine in your life by using it with our bolognese sauce, our pomodoro topped with fresh ricotta cheese, or a simple butter and parmigiano-reggiano duo to make you fall in love with fettuccine in ways you didn't know you could. Thanks fettuccine, you never let us down
S T O R A G E + C A R E
Pasta ships fresh
- Store in refrigerator up to 5 days
- Store in freezer up to 60 days
I N G R E D I E N T S
- Semolina Flour, Water, Salt