Egg Fettuccine 300 gr
Egg Fettuccine 300 gr
Egg Fettuccine 300 gr
Egg Fettuccine 300 gr
Egg Fettuccine 300 gr
Egg Fettuccine 300 gr

Egg Fettuccine 300 gr


A pasta shape much loved and appreciated by chefs around the world, Egg Fettuccine gave even the name of a famous dish that is particularly famous abroad: “Fettuccine Alfredo”. This pasta shape is made with durum wheat semolina and fresh eggs broken by hand, just as the housewives did in the past, the final result is a dish rich in taste and tradition perfect for any type of seasoning, with or without Alfredo.

Type: Egg Pasta
Producer: Azienda Agricola Luciani Diego
Made in: Marche (Italia)
Net Weight: 300 g 


Egg Fettucine produced by the Luciani family are obtained following the ancient recipes of housewives of the Marche and simple but precious ingredients: durum wheat semolina, fresh eggs broken by hand and water of the Sibillini mountains, all complemented by a bronze die which makes the pasta more rough and porous and therefore perfect for any kind of sauce, and, finally, a slow drying at low temperatures in an absolutely pristine enviroment, to ensure the utmost quality and taste.


Agricola Luciani Diego. Sede Legale Contrada S.Croce, 86. 62026 San Ginesio (MC). Laboratorio: Contrada Vallimestre, 4, Località Celiano. 62026 San Ginesio (MC).The passion for pasta of the Luciani Family is handed down from generation to generation. Once the grandmothers were the ones who, with a rolling pin and wooden counter top, did not lose an opportunity to make delicious egg pasta, recently the grandson Diego, fascinated by this art, decided to embark on a real mission: to make the tradition of egg pasta of the Marche known to the rest of Italy and abroad. The laboratory is located in San Ginesio, a place standing out for its clean air, healthy climate, charming country and enviable calmness. The Azienda Agricola Luciani produces egg pasta, typical of the tradition of San Ginesio, offering different shapes: quadrucci, maccheroncini, spaghetti, tagliatelle, pappardelle, mezze maniche, conchiglioni and strozzapreti.

Durum wheat semolina and whole fresh eggs category A. Percentage of egg 27,6%, very slow drying at low temperature. The water used comes from the Consortium of Fargnio located within the Mountain Sibillini National Park. Typical values serving size 100 gr: energy 369 Kcal, 1543 Kj; Fat 3,56 gr of which saturates 1,03 gr; Protein 13,57 gr; Carbohydrate 73 gr of which sugar 3,97 gr; dietary fibres 2,6 gr; salt 0,44 gr.

General Information: The egg pasta is easy to prepare; dressed just cooked or sautéed in a pan; it is excellent with tomato based or meat based sauces, fresh vegetables or fish. The pasta should be stored in a cool dry place and should not be exposed to the sun. How to eat: Bring a large pot of water to a boil ( around 1 litre for every 100 gr of pasta that you want to cook); season with salt and add pasta. Cook pasta in boiling water 5 minutes, stirring softly with a wooden spoon to prevent pasta from breaking. Drain the pasta and serve it with your preferred sauces and seasonings.

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