Pasta, Dry Egg Pasta FETTUCCINE 1 packet of 250 gr
FETTUCCINE - LA PASTA DI CAMERINO
We use first choice semolina kneaded with new-laid eggs, natural and pasteurized (in the label the egg percentage declared is 33,2). The dough hand-crafted working and the wire drawing in bronze allow to obtain a pastry with a unique porosity, which permits a good mix with the sauce. The drying of the pastry is a low temperature and for a long time (18-20 hours), against the 6/10 hours of the normal industrial pastries. This desiccation keep in life the raw materials taste, that today are almost forgotten. The packing is a tray of carton covered with plastic wrap that doesn’t allow to absorb any bad odors as carton or polystyrene.
We propose various type of egg pasta that are different only for the shape; the ingredients used and the method are the same. Rustiche, Fettuccine and Tagliatelline are excellent with the classic Bolognese sauce or with the first course based on fish, with and red. Instead for the first course more elaborate like wild boar or gosling sauce we recommend Pappardelle because it is larger and it is able to absorb the strong flavor of these dishes.