Description
Dried fettuccine with a rough surface and a generous thickness, from organic Matera wheat.
Pastificio Italyca, a young pasta maker in Grottole (Basilicata), uses organic durum wheat from the Matera hills, bronze dies and slow drying. The producer highlights the roughness and thickness of these ribbons and pairs them with ragù or other sauces. Cooking time indicated by the producer: 13 minutes.
For restaurants and chefs. Ribbon pasta carries meat ragù, mushroom sauces, or butter and sage with game. Dried ribbons bring a ribbon dish to the menu without daily fresh-pasta production, and they keep for months in dry storage. Finish them in the sauce with a little cooking water so the rough surface takes it up. Around 80 to 100 g per portion is an indicative starting point.
For specialty and Italian stores. Fettuccine sell all year as the everyday ribbon for ragù and mushrooms. An organic, bronze-drawn version from a small producer is a clear step up from industrial packs. Displayed with ragù jars and dried porcini, they suggest a complete meal.
Specs: 500 g, case of 10, shelf life 36 months, organic, Basilicata (Italy).
