Egg Fettuccine

Egg Fettuccine

Literally meaning “little ribbons” in Italian, this classic, wide, flat noodle goes great with any thick sauce.


Semolina (durum wheat, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), filtered water, egg, salt, glucono-delta-lactone (natural acidifier found in wine and honey).

All RP’s ingredients are sourced locally when possible.

Nutrition Information


How to cook

Prepare a pot of boiling water. We recommend 3 quarts of water per 9 oz. package of RP’s Fresh Pasta.  With your hands, gently loosen the bundle of pasta.  Once the water is at a rolling boil, carefully place the loosened bundle of pasta into the water.  Stir immediately to prevent the pasta from sticking together.  Boil for 3-4 minutes or until preferred al’ dente texture. Pasta must be immediately tossed with a little sauce, oil, or butter to prevent sticking. Top with sauce as desired and serve.