Description
Long, silky ribbons made from durum semolina and farm-fresh eggs — Fettuccine all’Uovo embodies the comfort of a handmade meal. Each strand is rolled and cut with care, just as Marco’s grandmother taught him in her sunlit kitchen in Emilia-Romagna. The result: a pasta with perfect bite and richness.
Ingredients:
Durum wheat semolina, fresh eggs, water.
Cooking Instructions:
Boil in salted water for 8–10 minutes until al dente. Drain gently and serve immediately with sauce.
Suggested Recipe:
Fettuccine Alfredo alla Nonna — creamy butter and Parmigiano sauce finished with cracked black pepper.
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