"Fettuccina" pasta made of drum wheat semolina
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The very thin thickness, the drying-frame, rolled out and the best raw materials, allow you to cook the fettuccine Del Duca in 4/6 minutes while maintaining an unparalleled tooth. This formation is produced following the ancient technique of frying frame, consisting in stretching the dough in order to get a very rough surface ana a protein network the most compact possible. The dough is not stressed from hunting for 28/30 hours in the drying chamber. The pasta is cuddled so that it can reach the dishes cloudless.
The pasta can be eaten with every type of sauce. From tomato sauce, fish and seafood sauce to meat sauces like ragout.