We usually keep thin spaghetti and linguine in pantry while we just bought a box of Fettuccine for change. The De Cecco's dried wide-flat pasta, which doesn't contain eggs, was fine although it didn't have tender and silky textures that Fettuccine made with egg provides. Maybe it's time to make a
homemade Fettuccine again. Or, shall we go and get
Cucina Al Volo's Fresh Fettuccine? I assume that J won't say no in either way.
