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FETTUCCINE ALL’ UOVO
PASTA
Fettuccine all’Uovo is a traditional egg pasta shape from Lazio, characterised by long, flat ribbons that offer a balanced and elegant bite.
Made with 100% Italian durum wheat semolina and free-range Italian eggs, it is produced in small batches using pure water from the Apennine mountains and slowly dried at natural ambient temperatures, without artificial heat, to preserve its texture and flavour.
The name fettuccine comes from the Italian word fettuccia, meaning “little ribbon”, reflecting the refined shape of this pasta, traditionally served with creamy sauces, butter-based dressings or delicate meat ragùs.
SIZE: 250g Net Wt
GTIN-13: 5060323902653
GTIN-14: 15060323902650
INGREDIENTS
Italian durum wheat semolina, Italian free range eggs (20%), water.
ALLERGENS
Contains Wheat and Eggs.
FREE FROM
Celery, Crustaceans, Fish, Lupin, Dairy, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites, Nuts
NUTRITION CLAIMS
Source of Protein, Low Fat, Low Sugars, No Added Salt, No Added Sugars.
CERTIFICATIONS
100% Italian wheat, Italian Free Range Eggs
| Nutritional Information | 100 g | 1 portion / 80 g |
|---|---|---|
| Energy | 371 kcal 1,569 kJ | 296 kcal 1,255 kJ |
| Fat of which saturates | 5.0 g 1.5 g | 4.0 g 1.2 g |
| Carbohydrate of which sugars * | 65.0 g 3.0 g | 52.0 g 2.4 g |
| Fibre | 4.0 g | 3.2 g |
| Protein | 14.5 g | 11.6 g |
| Salt | 0.10 g | 0.08 g |
| Sodium | 39 mg | 31 mg |
*Contains naturally occurring sugars
Vegetarian
PREPARATION
Pour pasta into salted boiling water (1l water for 100g of pasta). Stir several times and let boil. When cooked drain and season to taste.
COOKING TIPS
- Perfectly cooked pasta is al dente, an Italian term meaning “to the tooth.” This is when pasta is cooked through, yet still firm enough to offer some resistance to your bite.
- It’s important to use a pot large enough to to hold at least 1l of water for each 100g of pasta. A common mistake is to use too small a pot or not enough water, which results in sticky pasta.
- Season the cooking water generously with salt (10g for each litre) as soon as it comes to a boil, then add the pasta when the water returns to a boil. The pasta will not be too salty but will be properly seasoned.
- Do not add oil to the pasta water.
- Stir occasionally to make sure that the pasta doesn’t stick together. Do not cover the pot again.
- Before draining the pasta, save some of the cooking water to add to the sauce. This adds extra starch to the sauce, emulsifying it, and helping it to cling much better to the pasta.
- Drain pasta 1 or 2 minutes before the indicated cooking time and finish cooking in the pan with the sauce.
- Use a colander to drain the pasta. Do not rinse after draining, this washes away the flavourful starches that will help sauces cling to it later.
COOKING IDEAS
Traditionally, fettuccine are served with carbonara sauce or tossed with butter and Parmigiano Reggiano cheese. They are also delicious with Bolognese or any meat based sauce.
COOKING TIME
6-8 minutes
SERVINGS
About 3 portions (80g per portion)
STORAGE
Store in a cool dark place. Once opened, store in a tightly sealed container.
| Bag | Polypropylene (5 PP) | Recyclable | Plastic |
| Head Card | Paperboard (23 PBD) | Recyclable | Paper |
| Case | Cardboard (20 PAP) | Recyclable | Paper |
We are committed to minimising the amount of packaging used for our products, and are constantly exploring sustainable options, with zero plastic our ultimate goal. We measure the impact of our packaging using the three criteria below:
| Packaging to Product Weight Ratio | 21.9% |
| Recyclable Content | 100% |
| Plastic Content | 17.1% |
Our pasta is packed in transparent plastic bags with paperboard head card. We are planning to introduce paper packaging or similar in the near future and phase out the current plastic packaging.
