La Pasta di Camerino Fettuccine, 8.8 oz (250g)

This is real egg pasta. German and Hungarian noodles are made with egg, not just wheat and water — that is what gives them the colour, the firmer bite and the richer flavour, and it is why they cost more than a supermarket bag. The egg content is declared on the pack. Made to European food rules, where every additive has to be authorised before it can be used.

Egg fettuccine from Camerino, in the hills of the Marche where the Adriatic breeze meets the air off the Sibillini mountains. Eight eggs to every kilo of flour, kneaded three times slowly, cut through bronze dies and dried very slowly at low temperature — which is the whole difference between this and supermarket egg pasta.

• 250 g — four nests, two or three servings
• Pasta all'uovo, 35% fresh egg
• Bronze-die cut, so sauce clings instead of sliding off
• Wheat grown and milled in Italy
• Ready in 5–6 minutes

Cooking

Five to six minutes in plenty of well-salted boiling water — that is what the 5/6 on the pack means. Bronze-cut pasta has a rough, floury surface that holds sauce, so you need less of it than you think.

Ingredients

Durum wheat semolina, fresh pasteurised eggs (35%).

Allergens

Contains wheat and eggs. May contain traces of soy and mustard.

Product of Italy. Imported by Lettieri & Co.