Fettucine is a pasta extruded through bronze typical of central and northern Italy . Depending on the various local traditions, fettuccine can be dressed with various sauces and condiments (they are usually served with Bolognese Sauce, especially in central Italy and Emilia - Romagna). The premium quality ingredients used in this format of pasta are the fresh pasteurized eggs (minimum 20 % of the total), water and salt.

Their smell is very pleasant thanks to the egg presence, the taste is delicate and the shape is long and rectangular. They come in bags of 500g and should be stored in a refrigerator at a temperature of about 4.2 degrees. Cooking time of Fettucine is 3 and a half minutes in order to keep them “al dente”.