From the word affettare, meaning “to slice,” fettuccine are ribbons cut from flat sheets of pasta. The noodles are similar to tagliatelle, but a wider surface makes fettuccine even better at catching rich, creamy sauces like the famous Alfredo. A typical Sunday lunch pasta throughout Italy, egg fettuccine is often served with a hearty meat or mushroom ragù. We also love it with truffle sauces or simply butter and Parmigiano-Reggiano.

By the way, we just want to point out how easy it is to make great Fettuccine Alfredo: Heat butter and heavy cream over low heat until just bubbling. Add handfuls of Parmigiano-Reggiano and cracked pepper. Toss with the noodles, adding more cream to thin the sauce to the desired consistency. That’s it! In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality.”