Long, flat and with a good width, fettuccine is a firm favourite. It literally translates to "little ribbons" and is especially popular in Roman and Tuscan cuisine.
Fully gluten free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC).
As it has a much larger surface area than other pasta types like spaghetti, fettuccine can withstand more creamy sauces and ragùs. Eat with pesto, asparagus and artichoke, or go all out with a milk-braised pork shoulder ragù.