Barilla Emiliane Fettuccine all'Uovo 500 g – Traditional Italian ribbon pasta
A plate of steaming fettuccine, a delicious sauce, and a table where everyone gathers. That is Italian cuisine at its best.
With Barilla Emiliane Fettuccine with Egg 500 g you discover the taste of traditional Italian egg pasta, made with durum wheat semolina and fresh eggs.
What are fettuccine?
The Italian word fettuccine literally means 'little ribbons'.
These long, flat pasta ribbons are loved for their versatility. Due to their shape and structure, they pair excellently with both light and rich sauces.
Fettuccine are especially known from Fettuccine Alfredo, but also pair beautifully with mushrooms, truffle, and slow-cooked meat sauces.
What makes Barilla Emiliane special?
The Emiliane line from Barilla is inspired by the Italian tradition of egg pasta.
These Fettuccine all'Uovo of 500 grams contain 19.36% fresh eggs of category A.
The pasta is produced in Parma, Italy, and has a rough, porous structure that holds sauces well.
What sauces go well with fettuccine?
Fettuccine Alfredo: with butter, Parmigiano Reggiano, and a bit of pasta cooking water.
Fettuccine ai Funghi Porcini: with porcini mushrooms, garlic and fresh parsley.
Fettuccine al Tartufo: with truffle, butter and Parmesan cheese.
Fettuccine al Ragù: with a slowly cooked Italian meat sauce.
Fettuccine met courgette: with fresh courgette, basil and lemon zest.
Recipe: Fettuccine ai Funghi Porcini
A delicious Italian pasta dish in which the full flavour of porcini mushrooms is central.
Ingredients for 4 people
320 g Barilla Emiliane Fettuccine
30 g dried porcini mushrooms
2 cloves of garlic
3 tablespoons extra virgin olive oil
40 g butter
50 g Parmigiano Reggiano
Fresh parsley
Pepper and salt
Preparation
Soak the dried porcini mushrooms in warm water for about 20 minutes.
Drain and reserve a little of the strained soaking liquid.
Heat olive oil and butter in a pan and gently sauté the garlic.
Add the porcini mushrooms and sauté for a few minutes.
Add a splash of the strained soaking liquid and let it reduce gently.
Cook the fettuccine according to the package instructions, about 6–7 minutes.
Mix the pasta with the mushrooms and add some pasta cooking water if necessary.
Finish with Parmigiano Reggiano and fresh parsley.
Ingredients
Durum wheat semolina, fresh category A eggs (19.36%).
Allergens: contains wheat (gluten) and egg.
May contain traces of: soy and mustard.
Nutritional values per 100 grams of uncooked pasta
| Nutritional value | Amount |
|---|
| Energy | 1558 kJ / 368 kcal |
| Fats | 4.0 g |
| Of which saturated fatty acids | 1.0 g |
| Carbohydrates | 68 g |
| Of which sugars | 3.0 g |
| Dietary fibres | 3.0 g |
| Proteins | 14 g |
| Salt | 0.08 g |
Preparation and storage
Cooking time: 6–7 minutes.
Storage advice: store in a cool, dry place, protected from moisture.
Product information
Net weight: 500 grams.
Number of servings: approximately 6 servings of 80 grams.
Producer: Barilla G. e R. Fratelli S.p.A.
Country of production: Italy.
Place of production: Parma.
Type of pasta: dried egg pasta.
Shape of pasta: long, flat fettuccine.
Packaging: cardboard packaging.
Vegetarian: contains egg, but according to the ingredients contains no meat or fish.
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