“Founded in 1902 the Riscossa pasta factory has been selecting the finest durum wheat for over a century, bringing the great Italian pasta tradition to tables around the world. Over the years, production has been improved with modern technology, but the passion and love for our work has remained the same. Pasta Riscossa is made exclusively from durum wheat semolina and water, in three classical steps – mixing, shaping and drying. Drying is carried out at medium to low-medium temperatures, which allows the proteins and vitamins of the wheat to remain unchanged. The various shapes of Riscossa pasta go perfectly with sauces and seasonings typical of Italian regional tradition, but can also provide the ideal starting point for imaginative and unusual recipes. We are pleased to offer new pasta shape Fettuccine Nest Shape Pasta. Fettuccine refers to a type of pasta shaped like long, flat ribbons made from water and flour. Indeed, the word “fettuccine” means “small ribbons” in Italian. It is a flat and thick pasta available in long strands or in curled nests, fettuccine is similar to tagliatelle, which is also a ribbon-style pasta. At about 1/4 inch in width, fettuccine ribbons are just a little bit narrower than tagliatelle, which are about 3/8 inch wide. The pasta’s rough and slightly porous texture, combined with the optimal width of the noodles, holds the sauce flawlessly on its surface, allowing it to maximize all the nuances of flavor. Because it is a thicker pasta, fettuccine is generally served with heavier, meat-based sauces, exceptionally creamy Alfredo sauce. Fettuccine pasta works best with sauces that are less chunky, as larger pieces of meat or vegetables end up separated from the strands of pasta rather than enjoyed with each bite. Creamy sauces and tomato sauces work well with fettuccine. They are often described as being one of the first types of pasta made, with the long noodles rolled out and hand-cut. In the United States, fettuccine alfredo is one of the most popular pasta recipes. Made with a creamy alfredo sauce, fettuccine alfredo can be served plain or sometimes with chicken or shrimp. It is made with cream, butter, parmesan cheese, and fresh ground black pepper. Fettuccine carbonara is another popular fettuccine recipe, made with bacon, cream, eggs, Italian parsley, cheese, and black pepper.
Cooking instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and and stir well Cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Serve with a delicate pomodoro sauce topped with fresh basil leaves and a touch of fresh mozzarella in the center!