De Cecco No. 6 Fettuccine, 1 Pound, 20 Per Case

De Cecco No. 6 Fettuccine delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Classic Alfredo: Toss with butter, Parmigiano-Reggiano, and cream for the signature Roman fettuccine Alfredo that lets the pasta’s surface texture carry every bit of sauce.
Meat ragù: Serve under slow-cooked beef or pork ragù where the wide ribbons catch and hold chunks of meat and tomato.
Seafood pasta: Pair with shrimp scampi, clam sauce, or salmon cream sauce for restaurant-quality seafood presentations.
Baked pasta dishes: Layer with béchamel, cheese, and fillings for baked fettuccine casseroles that feed large groups.
Pasta bars and buffet lines: Cook to al dente and hold for high-volume service where consistent texture and sauce adhesion matter.

Who Would Benefit

• Italian restaurants and trattorias seeking an authentic dried fettuccine with bronze-die texture
• Caterers and banquet operators who need reliable case quantities and consistent cook yields
• Institutional kitchens including schools, hospitals, and corporate cafeterias running pasta-based menu cycles
• Food service distributors stocking a trusted Italian brand with strong name recognition
• Home cooks buying in bulk who want restaurant-grade pasta for meal prep and family gatherings

Product Highlights

• Made from 100% premium durum wheat semolina for firm al dente texture and high protein content
• Slow dried at low temperature following De Cecco’s traditional method since 1886
• Bronze-die cut for a rough surface that holds sauce more effectively than Teflon-die pasta
• Flat ribbon shape ideal for cream, meat, and oil-based sauces
• 1-pound box with 20 boxes per case for efficient inventory and portion control
• Trusted Italian brand widely recognized on menus and in kitchens

Preparation & Use

Bring 4 to 6 quarts of salted water to a rolling boil per pound of pasta. Add the fettuccine and stir occasionally to prevent sticking. Cook for 10 to 12 minutes for al dente, adjusting based on whether the finished dish will be held on a steam table or finished in a pan with sauce. Drain, reserving a portion of the starchy cooking water to loosen and bind the sauce. Toss immediately with the prepared sauce; the bronze-die texture will grip and carry the sauce onto every strand. For baked applications, undercook by approximately 2 minutes before assembling and finishing in the oven.

Merchandising Ideas

Display De Cecco No. 6 Fettuccine alongside complementary sauce ingredients such as heavy cream, Parmigiano-Reggiano, and fresh garlic to encourage full-meal basket builds. Position near other De Cecco pasta shapes to promote brand-blocking visibility on the shelf. Feature in Italian-themed end caps with olive oil, canned San Marzano tomatoes, and fresh basil for seasonal promotions.