De Cecco Egg Pasta, Egg Fettuccine No.103, 8.8 Ounce (Pack of 4)

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De Cecco Egg Pasta, Egg Fettuccine No.103, 8.8 Ounce (Pack of 4)

Regular Price: US$104.99

Special Price US$89.99

Availability: In stock

Supplier: De Cecco

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Pasta & Noodles Pasta Fettuccine

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US$109.98

Fettucine are part of the long, flat pasta family. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking. Fettuccine are very versatile and so suitable for a variety of sauces. They are recommended in particular in pasta dishes with tomato and meat ragùs. They are also excellent for preparing fish-based sauces, especially


Wheat Selection We select only the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world.	Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking.	Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce.	Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value.

Egg Fettuccine With Mussels and Clams

Ingredients (for 4 servings)

8.8 oz De Cecco Ex Fettuccine
lbs clams
1 lb mussels
2 sweet yellow pepper
washed, cored and diced
1 clove garlic lightly crushed
small bunch of parsley
5 tbsp DeCecco Extra Virgin Olive Oil
Salt & Pepper to taste

Preparation

Wash the mussels and clams under running cold water. Rinse several times to remove all the sand. Scrape the mussels, washing them repeatedly in cold running water, drain and put aside. Place the clams, mussels, garlic and parsley in a saucepan, coat with 2 spoon extra virgin olive oil. Cover until the shells open on a moderate heat. Remove any unopened clams and mussels.

Strain the cooking liquid through a piece of cheesecloth. In a pan heat the remaining extra virgin olive oil, add the diced pepper and let them cook for a few minutes. Add the mussels and clams. Add the cooking liquid, add salt and pepper to taste and cook for a few more. Cook the pasta. Put the pasta in a large bowl with the clam sauce, mussels, peppers and stir. Serve hot and immediately.

Preparation

De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional de Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious fresh pasta taste. It has a rougher surface, which helps the sauce stick to it. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Fettucine are part of the long, flat pasta family. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking. Fettuccine are very versatile and so suitable for a variety of sauces. They are recommended in particular in pasta dishes with tomato and meat rags. They are also excellent for preparing fish-based sauces, especially shellfish. Available in 8.8 oz pack.