Fettuccine
Rustichella d'Abruzzo ("little rustic thing from Abruzzo") is a throwback to a simpler time. Made by artisans, not by machines, in Italy's Abruzzo region, just east of Rome, the fettuccine is shaped in bronze dies and dried slowly in warm rooms. The process carefully preserves the pasta's durum wheat character, and produces a porous surface, ideal for absorbing sauce. These long, flat, wide ribbons are best known for their pairing with Alfredo sauce, but also work well with tomato sauce.