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Classic Alfredo

One of the items on a grocery store shelf by which we're most befuddled is jarred alfredo sauce. Without naming brand names, these are just a few ingredients that don't belong in alfredo - xanthan gum, corn syrup solids, soybean oil, modified egg yolks.

Why bother when it's so so simple to make!


  • 6 tablespoons good-quality unsalted butter
  • 1 cup heavy cream, plus 2 - 3 tablespoons
  • 1 cup finely grated Parmigiano Reggiano, plus plenty more for passing around the table
  • salt & pepper, to taste
  • Egg Fettucine


The pasta cooks very quickly so have everything ready to go. Place a large sauté pan over medium-heat and melt the butter. Add the pasta to lots of salted boiling water to cook. Once the butter is melted, add the heavy cream and swirl the pan to combine. Season with salt & pepper. Once the mixture is heated, add the cheese and continue swirling until it melts together. Remove the pasta from the water and be sure to reserve 1/4 cup of the cooking water. Move the pasta directly into the pan and stir together gently. If needed, add more cream or pasta water and salt or pepper. Serve immediately with freshly grated parmigiano.


Egg Fettucine


Nested twirls of rich, eggy pasta. It's important to note the simplicty, on the record, of fettucine alfredo. Heat butter and heavy cream over a low heat until just bubbling. Add handfuls of parmigiano reggiano and cracked pepper. Toss with the noodles, adding more cream to thin the sauce. That's it - it really couldn't be simpler.

Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dies through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.

8.8 oz
Rustichella D'Abruzzo
$7.95 (Currently Sold Out)


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