Fettuccine Egg Pasta
The simplicity of its ingredients, extra fine durum wheat flour and whole fresh eggs (minimum 33%), obtained after a vigorous selection, makes Spinosi pasta simple to cook: all you need is lots of salted boiling water. With care lift the edges of the paper and let the pasta slide completely into the water. The skill, pride and enthusiasm in making the pasta, the slow and natural drying process: all these combine to create a pasta with a consistent and unmistakable porosity, a pasta which swells considerably during the very short cooking times. You will appreciate the fine taste and its rich aromas, a boundless passion for the products that will overwhelm.