De Cecco
De Cecco Fettuccine No. 6
What it is
This is a type of dried pasta made from durum wheat semolina and water. Fettuccine is a flat, ribbon-shaped pasta, typically wider than linguine but narrower than tagliatelle. The 'No. 6' designation refers to a specific width and thickness, which affects how it cooks and holds sauce. De Cecco is known for its traditional bronze-cut pasta, which gives it a rougher texture that pairs well with various sauces.
How people cook with it
Fettuccine is a versatile pasta shape that works well with a wide range of sauces, from simple butter and cheese to rich meat or cream-based preparations.
- With creamy Alfredo sauce
- Tossed with pesto
- In baked pasta dishes
- With marinara and meatballs
To cook, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Return the pasta to the pot or a serving bowl and toss immediately with your chosen sauce. The reserved pasta water can be added to help the sauce emulsify and coat the noodles evenly.
How it differs from similar foods
This fettuccine's bronze-cut texture provides a more porous surface than pasta made with Teflon dies. This allows sauces to adhere more effectively, resulting in a richer flavor experience. Its specific thickness ensures a satisfying chew when cooked al dente.
Who it is for
Home cooks and professional chefs appreciate this pasta for its quality and ability to absorb flavors.
How to keep the rest
Store any unused dried fettuccine in a cool, dry place, such as a pantry, in its original packaging or an airtight container. Ensure it is kept away from moisture and strong odors to maintain its freshness and prevent spoilage.