Fettuccine is a popular pasta in Roman and Tuscan cooking. It takes the form of thick, flat ribbons, traditionally made using eggs and flour. Fettuccine is traditionally served with ragù di pollo (chicken ragù) or sugo d’umido (beef ragù). It is also used in Fettuccine Alfredo, a homemade pasta dish topped with an emulsion of butter and grated cheese that originated in Rome and eventually evolved to become a cornerstone of Italian-American cuisine in the mid-20th century.
Pastes Sanmarti is a corporation that has been around since the 18th century. In 1700, Isidre Sanmart, a family progenitor, began experimenting with combining wheat flour with thermal water, and the rest is history. The company uses traditional artisan processes, high-quality semolina, and Caldes de Montbui thermal spring water to produce high-quality pasta.
Store your dry, uncooked Sanmarti Fettuccine in an airtight container, and keep in a cool and dry area, like a pantry. It will keep for about one year.
Store in a cool dry place. Refrigerate upon opening.