• Shape: Fettuccine
  • Description: Fettuccine are flat, thick pastas with a name derived from the Italian for “little ribbons.” The shape holds heavy sauces well and is well known for its use in fettuccine alfredo. It also works well with recipes that call for chicken, beef or other proteins, among other preparations.



A pasta's ingredient blend is a major factor in determining its application suitability. To ensure pastas meet your needs, reference the ingredients used in its manufacture, in many cases, blends can be customized to your specifications.


Different shape and ingredient blends define a pasta's characteristics, which may include cook time, processing durability and more. Applications describe the most suitable and common uses for various pastas.


For fettuccine, wall-thickness measurements are taken using either precision calipers or point micrometers.


The widths of fettuccine are determined as the widest distances that can be measured across the noodles, perpendicular to their lengths. Measurements are taken using precision digital calipers.


The lengths of fettuccine are determined as the distances between ends. Depending on required lengths, measurements are taken using either precision rulers or tape measures.


To assure specified moisture, two batch samples are ground, weighed, heated in an air oven, placed in a desiccator and then re-weighed. Results are validated using two moisture validation machines.



Foodservice, Retail, Steam Table


Flour: Semolina, Hard Red Spring, Other Hard Wheat Flours, Whole Wheat, Vegetable Powder, Lentil Flour, Other Custom Flours

Egg: Whole Egg, Egg White, Egg Yolk

Additives: Enriched, Unenriched, Vegetable Additives, Vegetable Slurry, Myvaplex, Wheat Protein Isolate

Thickness 0.048"
Width 0.25"
Length 5", 10", 20"
Moisture 12%

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