Rummo Fettucine All'uovo No. 94

The ribbons held their shape perfectly through boiling and still had that lovely bite when I twirled them around my fork. The fresh egg taste comes through clearly without being overpowering, and the sauce actually clings to the surface like it should.

The egg gives these noodles a richer, more golden color than standard dry pasta, and they kept a perfect al dente bite even after a few extra minutes in the water.

I was a little skeptical about paying more for egg pasta, but the texture is genuinely a step up—the ribbons hold their bite even after a few minutes in the pan. Sauces cling to them way better than any dried durum wheat version I've tried before.