Pasta Al Ceppo

Manufacturer: Rustichella d'Abruzzo Brand: Rustichella d'Abruzzo

Type of mixture along the thickness of 1 mm and 5 mm wide, to remember the fettuccine, and ammatassate so as to assume a shape that resembles that of pasta nests. Naturally flavored with chestnuts without the use of dyes or preservatives.

Manufacturer: Spinosi Brand: Spinosi Model: feve250p

The Spinosi family makes award-winning pasta. Their spinach fettuccine is made with durum wheat semolina, whole fresh eggs (33.4%), and dried spinach (2.7%). This long, flat, and delicate pasta cooks in less than 3 minutes. Typically served with sauces such as alfredo, it can also be served with heartier meat sauces like beef or chicken ragu. Spinach Fettuccine can also be prepared with fresh garden vegetables that are lightly sautéed in garlic and olive oil and garnished with Parmesan Reggiano cheese freshly grated tableside.Vincenzo Spinosi has established the Spinosi name in the most prestigious restaurants and shops worldwide. Using only the finest ingredients and a natural drying process, Spinosi creates pasta with a consistent and unmistakable porosity that swells considerably during a very short cooking time. The success of this pasta is based on the Spinosi family's passion for their work and their customer's love and appreciation for the finest pasta anywhere.Each box contains 8.8 oz net weight (250 gr) of Spinach Fettuccine Egg Pasta by Spinosi.

Manufacturer: Bartolini Emilio Brand: Bartolini

Bartolini's family guarantees the high quality of the product. Every ingredient is carefully selected and prepared with passion and care. Durum Wheat Flour Pasta. Product of Italy.

Manufacturer: Flour City Pasta Brand: Flour City Pasta

Vegan handmade Basil Garlic Fettuccine

Manufacturer: Groceries Brand: De Cecco

Durum wheat semolina egg pasta. Along with all that you love most about pasta, De Cecco has added egg. The way De Cecco makes its pasta, without compromises, you found it again, in all the production phases of egg pasta: from the choice of the best durum wheats, that in the De Cecco milling become the valuable semolina large grain flour immediately pasted, to the bronze draw plates, to the use of solely source water, to the slow drying at low temperature and to the exclusive use of fresh eggs of first-class category. All that concurs to obtain an exclusive and inimitable egg pasta that matches well with every seasonings. De Cecco is the first pasta certified for the distinctive quality of important parameters such as: The selection of best durum wheat, which guarantees a greater firmness of the pasta whilst cooking;Use of high particle size to preserve the wholeness of the gluten;Coarse bronze drawing, to give pasta the ideal roughness that makes it adhere perfectly to sauces.

Manufacturer: DeBoles Brand: DeBoles

Save On DeBoles 3x8oz Artichoke Fettuccine. DeBoles Proudly Offers The Only and Of Premium Handmade Pastas Made With Jerusalem Artichoke Flour. A Rich Source Of Protein And Dietary Fiber As Compared To Traditional Pasta, Jerusalem Artichoke Flour Also Naturally Contains Inulin, A Prebiotic. (Note: This Product Description Is Informational Only. Always Check The Actual Product Label In Your Possession For The Most Accurate Ingredient Information Before Use. For Any Health Or Dietary Related Matter Always Consult Your Doctor Before Use.)

Manufacturer: DeBoles Brand: DeBoles

DeBoles has prided itself on bringing you the best organic and all natural handmade pastas. Our USDA organic pasta features our signature Jerusalem Artichoke flour for a subtle nutty flavor and a less sticky texture than traditional pastas

Manufacturer: Pasta Zelo Brand: Pasta Zelo

Fettuccine are a wide and thick cut of long pasta. It is delicious with a wild boar or rabbit sauce or even made simply with garlic, tomatoes and plenty of pepper. Egg pasta (pasta all'uovo) such as this Tagliatelle is the most commonly served dish on Sundays and on special occasions in Italy's Marche region, the home to Pasta Zelo.What makes Pasta Zelo products unique is the total absence of stress of overheating the dough during its preparation. The raw materials they use are 100% Italian: Wheat flour (semola di grano duro) of Altamura and fresh free-range eggs. The recipes for their pastas follow the best traditions of the Marche region. Thanks to the use of innovative machinery with a low stress mechanism, their pasta has the consistency, roughness and unmistakable taste of handmade pasta. The company's motto is "The taste of yesterday, the knowledge of today". The experts at Pasta Zelo do not make the dough in an industrial way, mixing wheat flour and eggs in a machine, as this heats the dough and harms the eggs in the process. Instead, they hydrate the mixture by nebulizing the flour in a closed container then slowly add the eggs. The two bind together making little spheres which are completely separate and cold. They are then put between two rolls of steel which turn slowly, spreading the little spheres into sheets of pasta. This innovative manufacturing method yields a pasta that remains "al dente" no matter how hard you try to overcook it. The cooked strands do not tend to stick together either, as the rough texture prevents this. Finally, it is easily digested tha...