The Fettuccine, unlike the tagliatelle, have a smaller width that can range from 3 to 5 millimeters. Being a very versatile format, it lends itself well to culinary reinterpretations and experiments.
About the Brand
Since 1933 we have never stopped using high quality raw materials even for egg products. Our egg pasta is mainly produced using 100% Italian fresh whole eggs from hens raised outdoors extensively and with organic feed. In our company, even today, the eggs are broken by hand. The sheet of Spinosi products is bronze drawn: a slow and valuable production process in which the dough is extruded inside a perforated matrix. The processing is therefore accurate and allows to obtain a tenacious, tasty and fleshy sheet, where it is possible to feel all the goodness of fresh pasta. The cuts are still combed on the back of a knife, as per tradition, and placed by hand on the typical sheet of folded white paper and left to dry at a low temperature for at least 24 hours. The resulting pasta still retains the taste of home-made pasta today. The slow drying, at least 24 hours, and the low temperature, allows us to preserve all the nutritional values of the ingredients, guaranteeing the maintenance of the proteins, antioxidants, fibers and amino acids present in the raw materials, proved essential for a healthy diet as for the digestibility of the pasta itself.
Durum wheat semolina, fresh eggs 33.4%