According to an old rule egg based De Cecco pasta is made with extremely fresh eggs, free from coloring agents, shelled, pasteurized, kept at 2-3°C and then kneaded in a special way in the thinnest noodle possible, just like home-made pasta. The quality of the wheat and flours is top quality, the same as usual. The eggs are obviously fresh and natural, guaranteed by De Cecco. Fettuccine belong to the long, flat sectioned pasta cuts and are 0.279" wide and 0.021" thick. It is not easy to determine the origin of this cut, widely spread and known all over Italy, even if it might have different names. Most likely Fettucine come from Lazio in central Italy, where they are the pride of the regional cuisine. Although Fettuccine are a very versatile pasta format therefore they can be tasted with a wide range of different sauces, they are particularly recommended in dry pasta dishes with tomato sauces or meat ragù. They are also excellent with fish and shellfish sauces.
