Net wt. 17.6 oz/500 g
Fettuccini with Lobster and Zucchini a delicious recipe that you can easily substitute the lobster with shrimp. Check out the recipe from NYTimes Cooking.
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Rustichella d’Abruzzo Fettuccine / 17.6 oz
$8.95
In stock
The Italian kitchen classic – fettuccine made with durum wheat semolina and pure mountain water. Bronze extrusion dies are used to give the pasta the right “roughness” to hold the sauce, and the pasta is then dried for about 50 hours at a low temperature.
Perfect for the classic Bolognese sauce, with lean pork, veal, and beef, fried in butter, with bacon, fresh herbs, broth, red wine, and tomatoes, garnished with a generous helping of Parmigiano Reggiano cheese. Fettuccine also goes beautifully with porcini mushrooms and truffles, seafood, bacon, and peas.
Centuries of expertise and love of the very best quality make this fettuccine 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 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. Rustichella d’Abruzzo is part of the cultural and historic heritage of Italy.
Ingredients: Durum wheat semolina
Net wt. 17.6 oz/500 g
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