Fresh Egg Fettuccine

PastaGrainAllergen: EggAllergen: WheatAllergen: GlutenEgg-richWheatyTenderSpringyNeutral

Nutrition (per 100 g)

Calories: 288
Protein (g): 10.5
Fat (g): 3.2
Carbs (g): 54
Fiber (g): 2
Sodium (mg): 30

Fresh egg pasta contains more moisture than dried pasta and cooks quickly. Sodium and enrichment vary by maker.

Storage

Room temp: up to 0 days
Refrigerated: up to 3 days
Frozen: up to 60 days

Fresh egg fettuccine is a flat, ribbon-shaped pasta sold refrigerated in loose coils or nests. It cooks in minutes, yielding a silky bite with a gentle chew, and its broad ribbons cling well to creamy sauces and hearty ragu. Commonly packaged as nests or cut ribbons for quick boiling.\n\nFettuccine developed in central Italy, notably around Rome and Lazio, as part of the broader fresh egg pasta tradition. It spread globally through Italian restaurant culture and modern refrigerated production.