Spinosi Fettuccine Egg Pasta with Porcini Mushrooms | Italy
Made using the ancient pasta-making techniques of Campofilone, our classic fettuccine are now flavored, thanks to the subtle yet distinctive taste of porcini mushrooms. They are best served with a simple and wholesome sauce, even just extra virgin olive oil or a knob of butter. When served with a rustic meat sauce, they become e. The dough, made with fresh eggs and durum wheat semolina, is kneaded slowly by the natural preparation process, reducing the quantity but increasing the quality. Using bronze dies, carefully selecting the ingredients, breaking the eggs by hand, and leaving the pasta to dry slowly and naturally give a product whose porosity is consistent and unmistakable, holds more sauce, and preserves all its organoleptic qualities. The pasta cuts are sill "combed" on the back of a knife, laid on the traditional sheets of folded white paper by hand and left to dry at a low temperature for at least 24 hours. This process ensures the pasta preserves all the flavor of traditional homemade pasta
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