According to an old rule egg based De Cecco pasta is made with extremely fresh eggs, free from colouring agents, shelled, pasteurised, kept at 2-3 C and then kneaded in a special way in the thinnest pastry possible, just like home-made pasta. The quality of the wheat and flours is the same as usual. The eggs are obviously fresh and natural, guaranteed by De Cecco.Fettuccine belong to the long rod flat sectioned pasta cuts and are 0.279 " wide and 0.021" thick. It is not easy to determine the origin of this cut, widely spread and known all over Italy, even if with different names. Most likely Fettucine come from Lazio in central Italy, where they are the pride of the regional cuisin.Although Fettuccine are a very versitile pasta format therefore they can be tasted with a wide range of different sauces, they are particularly recommended in dried pasta dishes with tomato sauces or meat ragùs. They are also excellent with fish and shellfish sauces.