Fettuccine Spinach Pasta in Whole Wheat & Semolina (V)
by Donna Pastaia
To make handmade pasta traditional of the Roman region of Italy, all you need is flour and eggs, an experienced hand and lots of pasta love. Donna Pastaia's pasta, rolled into ribbons and dried using time-tested techniques at low temperature for a long duration to maintain the integrity and benefits of the handpicked ingredients that make it. These handcrafted pasta ribbons of fettuccine are about 1/4th of an inch wide and pair perfectly with any sauce of your choice. These are typically added to creamy, cheesy sauces as that wide pasta makes a perfect canvas for the sauce to stick onto.
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