De Cecco
De Cecco Egg Fettuccine Pasta
What it is
This is De Cecco's classic fettuccine, made with durum wheat semolina and fresh eggs. The pasta is extruded through bronze dies, which gives it a rougher texture. This texture helps sauces adhere better to the noodles. It is a dried pasta, meaning it has a long shelf life when stored properly. The shape is flat and wide, perfect for holding rich sauces.
How people cook with it
Fettuccine is a versatile pasta that pairs well with a variety of sauces and ingredients. It is a staple in many Italian-American dishes.
- With creamy Alfredo sauce
- Tossed with pesto
- Mixed with sautéed vegetables
- As a base for hearty meat sauces
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, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Return the drained pasta to the pot and toss immediately with your chosen sauce. The reserved pasta water can be added to help emulsify and thicken the sauce, ensuring it coats the noodles beautifully.
How it differs from similar foods
Compared to pasta made without eggs, this fettuccine has a richer flavor and a more tender bite. The bronze-cut texture also sets it apart from smoother, mass-produced pastas, offering a more satisfying mouthfeel and better sauce adhesion.
Who it is for
Home cooks and professional chefs alike choose this pasta for its quality and versatility.
How to keep the rest
Store any unused portion in an airtight container in a cool, dry place. Ensure it is completely sealed to prevent moisture absorption, which can lead to spoilage or affect the cooking quality. Properly stored, it will maintain its freshness for an extended period.