La Molisana Fettuccine

Description

From the best durum wheat  we obtain  a tasty pasta  that passes with flying colors even the most severe test: the  salt and water test.  The pasta is cooked with a pinch of salt and tasted the true essence of the product with a single drop of  pure extra virgin olive oil .

Perhaps of Roman origin, the  fettuccine  certainly have a central-southern origin, but the most famous version all over the world is that of  Fettuccine alla Alfredo .

Additional information