Fettuccine all`uovo, egg ribbon noodles in nests, 4 mm, rustichella
Rustichella is also famous for her pasta alluovo ?, for which six instead of the usual four eggs per kilo are used. They are laid by hand to nests. During cooking, they do not fall apart, are fine in taste and round. Their cooking time is four to seven minutes. The fettuccine are 4 mm wide. Best served with meat stew or seafood. Of course, in Piedmont they are also prepared with white truffles in autumn.
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(Price / unit) | (fertility)
Availability | date of minimum durability
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