De Cecco Fettuccine No.103: bronze-drawn egg fettuccine for ragù, tomato and seafood sauces. Single 250 g pack.
De Cecco's Fettuccine No.103 belongs to the long, flat pasta family, and De Cecco says the shape probably comes from Lazio, where it is a pride of regional cooking. This version is egg pasta: product listings give coarse durum wheat semolina and fresh pasteurised eggs, rolled into a thin 0.70 mm sheet and drawn through bronze dies for a rough surface that grips sauce. De Cecco recommends fettuccine with tomato sauces and meat ragù, and also with fish and shellfish sauces. The 250 g pack cooks in about four minutes, so have the sauce ready before the pasta goes in. Lift it straight into the pan with a splash of the cooking water and toss until glossy. You get a single 250 g pack of De Cecco Fettuccine No.103.
