"Fettuccina" pasta with lemon and pepper
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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 with lemon and pepper is very suitable if associated with tuna or seafood. Once boiled, season the pasta with tuna and chopped parsley.