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Preparation:

Follow heating instructions to ensure product reaches temperature of 160°F.

Step 1


Heat 6 quarts of water to a gentle boil. Add pinch of salt.

Step 2


Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 3 minutes, and drain.

Step 3


Enjoy the wonderful flavors of my fillings, as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese.

*If frozen, do not thaw; cook additional 1 minute.

Fettuccine Paglia E Fieno

(“pah-glee-yah eh fee-eh-noh” • straw and hay)

A mix of green and yellow fettuccine with an al dente bite

"Look at my pasta. The texture is a little bit rough, as though it were hand rolled. The special texture means the pasta cooks quickly, holds the sauce well, and doesn’t stick together."

- Giovanni Rana

Serving Suggestion:

Paglia E Fieno: Toss pasta in melted butter, extra virgin olive oil or favorite sauce. Sprinkle with grated Parmigiano Reggiano cheese and serve.

Even better when paired with any Giovanni Rana sauce.