Original price was: $8.95.$7.95Current price is: $7.95.
In stock
Net wt. 8.8 oz/250 g
Egg Fettuccine with Asparagus and Smoked Salmon. This is a fabulous recipe and really quick to put together. The asparagus just needs to be blanched and you can use either smoked salmon or grilled. Find the recipe here at NY Times Cooking.
The Piedmont region in northern Italy.
Italy on the world map.
Who hasn’t tried egg fettuccine at least once? Rustichella d’Abruzzo brings you the famous nest of egg fettuccine borne from tradition and taste. The texture is rough and porous, with the delicate aroma of durum wheat and eggs. The various pastas are extruded through hand-carved bronze dies for a rustic texture that holds sauce beautifully, then air-dried for up to 56 hours to further develop the flavor.
This egg fettuccine is perfect with Intosso Extra virgin olive oil, funghi porcini (porcini mushrooms) in an ‘alla Salsiccia’ sauce (sausage with tomato and onion) or a classic alfredo sauce (butter, cream, Parmigiano-Reggiano, and fresh cracked pepper.)
Centuries of expertise and love of the very best quality make Rustichella d’Abruzzo pasta, olive oils, and pantry items from the Abruzzo region of Italy the favorite of the world’s top chefs. Rustichella d’Abruzzo has been served at the White House and was a favorite of Luciano Pavarotti, among others.
Rustichella d’Abruzzo is synonymous with quality and excellence. At this family-run artisanal pastificio in Abruzzo, they always craft their pasta using top-quality flours and pure spring water from the Apennine Mountains. The olive oils and pantry items are crafted with the traditional artisanal methods from centuries past. Rustichella d’Abruzzo is part of the cultural and historic heritage of Italy.
Net wt. 8.8 oz/250 g
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