"Fettuccine" are flat and narrow strips of durum wheat and eggs, wound into nests when raw. They owe their name to their ribbon-like shape, "fettuccia" being the Italian for ribbon.
100 g | gluten free/wheat free fettuccine | ||
2 tsp | margarine non-hydrogenated | 9 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Cook the pasta.
Put the drained fettuccine immediately back in the pasta cooking pot with the margarine. Add salt and pepper to taste. Mix well and serve on the warmed plates.
per 1 serving (140 g)
Amount % Daily Value |
Calories 180 |
Fat 4 g 6 % |
Saturated
0.5 g
3 % |
Cholesterol 0 mg |
Sodium 30 mg 1 % |
Carbohydrate 33 g 11 % |
Fibre 1 g 5 % |
Sugars 0 g |
Net Carbs 32 g |
Protein 1 g |
Vitamin A 4 % |
Vitamin C 0 % |
Calcium 1 % |
Iron 1 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Fats | ½ |