De Cecco Fettuccine n.233 Senza Glutine
Ribbon pasta by De Cecco, No. 233 in the brand’s numbering, made from maize and rice.
De Cecco Fettuccine n.233 Senza Glutine is a ribbon pasta from the De Cecco Senza Glutine range. In the De Cecco catalogue the shape is No. 233; the number is printed on the pack next to the name. Shape type: fettuccine. De Cecco is a pasta maker from Fara San Martino in Abruzzo.
Ingredients: yellow maize, white maize, rice and brown rice (as described by the brand). It belongs to the brand’s gluten-free range.
The cooking time is printed on the pack. Pack size: 250 g. As with any dry pasta, it is cooked in plenty of boiling salted water, about one litre per 100 g, and drained while still firm to the bite. Ribbons like these are classic with Bolognese sauce, with butter and Parmesan, and with mushroom or game sauces. The same shape is also sold in the De Cecco Pasta di semola range.
Labelled gluten-free.
Facts
| Raw material | Maize and rice |
|---|---|
| Main use | Bolognese sauce, butter and Parmesan, mushrooms |
| House range | De Cecco Senza Glutine |
How it connects to Pasta
De Cecco Fettuccine n.233 Senza Glutine → kind of → Fettuccine → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour
- Part of
- De Cecco Senza Glutine, Fettuccine
Frequently asked questions
What is De Cecco Fettuccine n.233 Senza Glutine made of?
Ingredients: yellow maize, white maize, rice and brown rice (as described by the brand).
What does No. 233 mean on De Cecco Fettuccine?
It is the number of the shape in the De Cecco catalogue: the brand numbers every format and prints the number on the pack next to the name.
What to read next
- Maize flour — Flour milled from dried maize kernels; it contains no gluten and, mixed with rice flour, is the base of most gluten-free pasta.
- Rice flour — Finely milled rice with no gluten: the second base of gluten-free pasta after maize and the raw material of rice noodles.
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