EGG NOODLES,FETTUCCINE vitamins and Herbs.

EGG NOODLES,FETTUCCINE

According to an old method De Cecco egg pasta is made with real 
fresh eggs (collected about 3 days after having been laid), free 
from colouring synthetic agents, shelled, pasteurised, 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 
0,55 mm thick and are about 7,10 mm wide. It is not easy to 
establish the origin of this format wide spread and popular all 
over Italy, even if with different names. Probably Fettuccine's 
motherland is Lazio, where they are the pride of the regional 
cuisin.


Although Fettuccine are a very versitile pasta 
format thus 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.