According to an old method the De Cecco egg pasta is made with real fresh eggs, free from colouring synthetic agents, shelled, pasteurised, cooled at 2-3° C and then kneaded according to a special method, which makes the thinnest pastry possible, just like home-made pasta. The quality of the wheat and the semolina is the same chosen for the other pasta. It is not easy to establish the origin of this format wide spread and popular all over Italy, even if with different names. Probably the native country of Fettuccune is Lazio, where they are the pride of the regional cuisin.
Although Fettuccine are a very versitile pasta format therefore they can be tasted with a wide range of different sauces, they are articularly recommended in dried pasta dishes with tomato sauces or meat ragùs. They are also excellent with fish and shellfish sauces.