Greenomic

Fettuccine al Basilico e Limone - Ribbon noodles with basil & Lemon

Fettuccine made from durum wheat semolina with basil and lemon, originally from Italy and made using the traditional "al bronzo" bronze method. In this process, the dough is pressed through bronze molds, making the surface rougher than with industrial steel or aluminum molds. As a result, significantly more of the sauce adheres to the pasta. In addition, more pressure is exerted during the process so that the pasta is denser and can be cooked perfectly "al dente". Green pasta tastes wonderful with white meat, poultry or fish and goes well with more delicate sauces. Our tip, if you have them in the cupboard: lightly brown the pine nuts in a pan and then sprinkle over the freshly cooked pasta when serving. The green color of the fettuccine comes from the addition of basil and spinach, the freshness comes from the lemon juice.

As a quick, pure version, this lifesaver is actually already completely ready, like pasta with basil and lemon pesto. Enjoy the Italian fettuccine basil tagliatelle on its own or with one of our sauces. Cooking time: 8-9 minutes in lightly salted water.

Dimensions of the box: 18 x 14 x 7.5 cm