Product of Italy
Fettuccine Pasta Granoro are thickly 'sliced' pasta ribbons, one of the oldest pasta shapes. Wider than linguine and thinner. Northern Italians call the same shape tagliatelle.
The classic Roman cholesterol powerhouse Fettuccine Alfredo is made with butter, heavy cream and Parmigiano, and named after its inventor, Alfredo Di Lelio, who opened a restaurant in Rome in 1914, and served the dish he created to Douglas Fairbanks and Mary Pickford, who rewarded him with a golden fork and spoon.
Made with eggs.