Fettucine

Fettucine are 4 mm wide. They taste best served with meat ragout or seafood. In Piedmont they are also prepared with white truffles in autumn.

Rustichella is famous for their "pasta all`uovo", for which six instead of the usual four eggs per kilo are used. The result is a real treat pasta, which does not fall apart during cooking, with a fine round taste.

Set in nests by hand. Cooking time 4 to 7 minutes.

For the pasta creations of Rustichella d`Abruzzo only the best semolina of selected Italian hard wheat and mountain water from Abruzzo is used