PRELYBIUM Fettuccine # 6 are made only with durum wheat semolina and water. Then, the bronze die and slow drying at low temperatures change a simple dough into a delicious gourmet pasta shape.
Fettuccine are a typical shape especially of Roman cuisine. The best-known recipe is that of Fettuccine all’Alfredo, made with only butter and Parmesan, in the original Italian recipe, that is added with cream too, in the much-loved American version.
PRELYBIUM Fettuccine # 6 are also very popular with mushroom or truffle based sauces. And they are perfect for cooking timbales and gratins, in the oven.
To be cooked in boiling water, already salted, for 9-11 minutes, for al dente cooking
