Pumpkin Fettucine 500gr.
Fettuccine (pronounced [fettutˈtʃiːnə]; literally "little ribbons" in Italian; is a type of pasta popular in Tuscan cuisine. It is a flat thick pasta.
It is often eaten with sugo al pomodoro (Napoletana Sauce).
Contact us for our Gluten Free Version.
For an excellent result use our cooking instructions.
Pumpkin Fettuccine
Pumpkin Fettucine
Fettuccine (pronounced [fettutˈtʃiːnə]; literally "little ribbons" in Italian; is a type of pasta popular in Tuscan cuisine. It is a flat thick pasta.
It is often eaten with sugo al pomodoro (Napoletana Sauce).
Contact us for our Gluten Free Version.
For an excellent result use our cooking instructions.
- 0% cholesterol
- 0% additives
- 0% preservatives
- 0% artificial or nasty stuff
- All made in an artisanal way by a real Italian chef using only real, wholesome ingredients
- Minimally processed
- Very easy to prepare and ready to eat in a few minutes
- Last for a long time in the freezer
If you’re not happy with something you’ve bought, please contact us for assistance.
Our promise is to provide you with high quality plant-based products to enjoy every day.
If you are not 100% satisfied, let us know and we’ll happily give you a replacement - that’s a guarantee you can count on.
- Free delivery for orders over $60 in the Sydney area post codes in our Delivery Information page.
- Free delivery for orders over $100 outside the Sydney area post codes in our Delivery Information page. We are pleased to deliver your orders outside of Sydney but please contact us first to arrange the delivery.
Our standard delivery fee is $16 for orders under $60.
Once placed, we expect to be able to complete your order between 2 and 4 business days.
Fettuccine require a large pot of water so the Fettuccine have plenty of room and don't stick together. The larger volume of water also means the water temperature doesn't drop as much when the Fettuccine are added, so it quickly returns to boil.
1. Bring the water to boil and season generously with coarse salt or table salt, adding between 1 tablespoon and 1/4 cup of salt. The salt absorbs into the Fettuccine as the cook, adding extra flavor, and also scratches the surface a bit to prevent the starches on the noodle surface from sticking together in the first few minutes of cooking.
Do not add oil to the water, because this results in oily noodles that cannot absorb or hold sauce.
2. Add the Fettuccine to the pot as the water boils rapidly.
3. Stir it immediately and again within the first few minutes of cooking. The Fettuccine release starches on the surface within this time frame and stick together if not stirred.
4. Boil for 1 to 3 minutes, stirring occasionally.
5. Drain the Pasta in a colander but do not rinse, because this washes away the starches that help sauce cling to the noodles. Toss the hot pasta immediately so it absorbs some of the warmed sauce.
