When Artisanal Foods was tasked with finding the best pasta available, we searched long and hard until we decided on Spinosi di Campofilone, which has the Best Fettuccine. Egg pasta in Italy can have a minimum of 4 eggs per kilo of flour, but Spinosi more than doubles that at 10 eggs per kilo and using premium orange-red yolked “super eggs” from chickens fed a diet high in Omega-3 rich seeds. Also, like all great quality pastas, they use durum wheat semolina flour, much higher in protein and complex nutrients.
Fettuccine is a flat, thick noodle from Roman and Tuscan cuisine, classically paired with alfredo or some other rich, creamy sauce.
Suggestions: This Best Fettuccine will go great with Parmigiano cheese and Fresh Black Winter Truffles.
The Spinosi family makes award-winning pasta by mixing whole fresh eggs and durum wheat semolina. Water is never added. Their fettuccine is egg pasta that is long, flat, and delicate and 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.