Eduardo's Fettuccine Pasta, Hand-Laminated Egg Pasta, Wide Fettuccine Noodles, Ambient Temperature Slow Dried Since 1977, 12oz (4-Pack)

Description

• HAND-LAMINATED THE TRADITIONAL WAY HEARTY, SUBSTANTIAL, BUILT FOR BIG SAUCES: Eduardo's Fettuccine is hand-laminated the traditional way producing wide, hearty ribbons with genuine body and bite that hold their own against Alfredo, Bolognese, and deeply reduced cream sauces. If you want delicate, paper-thin fettuccine, this isn't it. If you want fettuccine with enough structure and flavor to make a rich sauce taste better this is exactly what you've been looking for.
• AMBIENT TEMPERATURE SLOW DRIED THE WAY NONNA'S DRY THEIR PASTA: Every bag of Eduardo's is dried at ambient room temperature the way Italian grandmothers have always done it, because they knew something industrial pasta makers forgot. Most premium pasta brands dry at 120F or higher. Eduardo's never has. Not once in nearly 50 years. Low and slow drying preserves the flavor, the golden egg color, and the structural integrity that high-heat drying destroys. You can taste the difference.
• HAND-NESTED RIBBONS THAT UNFURL TO 19-20 INCHES: Each nest of Eduardo's Fettuccine is hand-formed and unfurls to a full 19-20 inch ribbon in the pot long enough to cook in less water, concentrating the starch into a rich, silky pasta water that emulsifies your sauce the way restaurant pasta does. That's not a byproduct it's an ingredient. Eduardo's long cuts are designed to make it.
• 100% EGG PASTA CAGE-FREE EGGS, DURUM WHEAT SEMOLINA, NOTHING ELSE: Made with cage-free eggs and 100% durum wheat semolina. No artificial additives, no fillers, no semolina-and-water shortcuts. Richer flavor, a deeper golden color, and a pasta that contributes to the dish rather than just carrying it. Every premium fettuccine on the market is made with semolina and water. Eduardo's is made with eggs. That single difference changes everything.
• SAN FRANCISCO MADE SINCE 1977 FOUR BAGS, ONE EXTRAORDINARY PASTA: Each 4-pack gives you four 12oz bags of Eduardo's Fettuccine at pantry-stocking value. Eduardo Morettoni began making pasta this way in San Francisco in 1977. On the same equipment. With the same methods. The Zucchi family continues that tradition today, unchanged, because the pasta speaks for itself. Hand-laminated. Egg pasta. Ambient temperature slow dried. San Francisco made since 1977.

"Eduardo's Fettuccine is San Francisco's finest wide egg pasta ribbon hand-laminated the traditional way, slow-dried at ambient room temperature, and made with cage-free eggs and 100% durum wheat semolina. Hearty, golden, and made for the sauces worth cooking slowly. Eduardo's Fettuccine is intentionally thick and substantial the way fresh pasta is made at home. If you want thin, delicate ribbons, this isn't your pasta. If you want wide, hearty ribbons that stand up to rich Alfredo, slow-cooked Bolognese, or a deeply reduced mushroom cream this is exactly what you've been looking for. Eduardo Morettoni began making fettuccine this way in San Francisco in 1977. Today, nearly 50 years later, the Zucchi family continues that tradition unchanged, on the same equipment, with the same methods. Each 4-pack gives you four 12oz bags at pantry-stocking value. Hand-laminated. Egg pasta. Ambient temperature slow dried. San Francisco made since 1977."

Shipping and Returns

• We offer tracked shipping on all orders. Tracking information will be shared as soon as the order is dispatched.
• Please check the delivery estimate before adding a product to the cart. This is displayed for every product on the website.
• Available shipping methods and charges will be displayed at the time of checkout, depending on your exact location.
• All customers are entitled to a return window of 14 days, starting from the date of delivery of the product(s).
• Customers are advised to read our return policy for details of the return process, eligibility, refunds as well as cancellations or exchanges.
• In case of any issues or concerns about Shipping or Returns, please contact us and we will be happy to help.