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The Fettuccine is a traditional product from the village of Antignano. It is made by skillful artisans with a selection of Italian Durum Wheat flours and Fresh Eggs. These Fettuccine are also bronze extruded, which gives the artisanal pasta a rough texture that better absorbs the sauce and are dried at low temperature for up to 18 hours for a better al dente bite.Enjoy Fettuccine with a mushroom sauce or Ragu' like they do in Piedmont!Ingredients: Italian Durum Wheat Semolina, eggsDirections: use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with cheese and serve immediately.Cooking time: 6-7 minutes.Company History:Antignano project started in 2000 in Antignano, a small town close to Asti, in Piemonte region. The project Antignano born with the support of Slow Food members and the Antignano town members. The aim of the company was to promote the territory through quality products made by local artisans and farmers, to be included in a sales circuit. Antignano produces high quality egg dry pasta following local traditions and using ingredients of the territory.
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