Our egg pasta fettuccine is made using only semolina durum wheat flour and pasteurized eggs.
We add freshly harvested, organically grown spinach to the dough and once it is ready, it is extruded through a bronze die which gives each strand of fettuccine, a lightly rough surface. This ensures that the maximum amount of sauce clings to the pasta for an enhanced pasta eating experience.
All of our pasta dough is handmade in small batches and every step of production is overseen by The Pasta Maker to ensure the best quality every time.
Due to the large surface area of fettuccine, it loves nothing more than to be covered with rich, buttery and creamy sauces. Try serving with our cream and white wine herb sauce and some lightly sauteed wild mushrooms, for a meal in minutes!