Bronze-die egg fettuccine
Pasta is much more than a simple staple; it’s a flavour experience in itself. Zelected egg pasta is carefully made from the finest durum wheat, giving it the right bite and texture. The dough is thoroughly kneaded with fresh pasteurised eggs, adding an extra dimension of flavour and richness.
To ensure the perfect surface, the pasta is pressed through traditional bronze dies. This creates a slightly rough texture that effectively catches and holds the sauce, delivering a more intense flavour experience. The pasta is dried slowly and gently, so it retains its natural aromas and the texture stays optimal after cooking, making every bite a true pleasure.
Fettuccine is a type of pasta that’s especially popular in Italian cuisine and originates from the Lazio region, home to the capital Rome. The name “fettuccine” means “small ribbons” in Italian, and it describes this pasta’s distinctive shape very well. Fettuccine are flat, ribbon-shaped pastas, typically wider than spaghetti but narrower than tagliatelle. The width gives them a unique texture and makes them perfect for dishes with rich sauces, as the flat surface helps absorb more sauce than other, thinner pastas.
Traditionally, fettuccine is made by mixing flour and eggs, which gives a richer, fuller flavour than classic pastas made only with flour and water. After the dough is kneaded thoroughly, it’s rolled out thin and cut into wide strips. Fettuccine can also be made with a pasta machine to get uniform, precise ribbons, which is often preferred in modern kitchens. Fettuccine is usually cooked “al dente”, meaning the pasta still has a slight firmness and bite.
Fettuccine Alfredo
One of the best-known fettuccine dishes is “Fettuccine Alfredo”, created in the early 20th century by a Roman chef named Alfredo di Lelio. The dish consists of fettuccine tossed in a creamy sauce made from butter and Parmesan, which melts together with the hot pasta to form a silky-smooth, rich sauce. Today there are many variations of Fettuccine Alfredo, especially in the US, where the dish is often made with cream, chicken, or other ingredients.
Fettuccine isn’t limited to Alfredo sauce. It also works with different types of sauces, such as Bolognese, mushroom sauce, or pesto. Thanks to its width and flat shape, fettuccine also pairs well with vegetables and other hearty ingredients that easily cling to the pasta’s surface.
Fettuccine is a versatile pasta that can be adapted to many different dishes and flavour combinations.
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| Energy | 1580 kJ / 374 kcal |
|---|---|
| Fat | 4.9 g |
| Of which saturated fatty acids | 1.5 g |
| Carbohydrates | 65 g |
| Of which sugars | 2.6 g |
| Protein | 16 g |
| Salt | 0.1 g |
