Fettuccine Alfredo owe their fame to the quality of fresh egg pasta.
Their texture and authentic flavor are the result of artisanal craftsmanship, carried out daily by expert hands using just a few simple ingredients: durum wheat flour, fresh eggs, and a great deal of passion. This combination ensures a pasta with the perfect consistency, ideal for holding the sauce and turning every bite into an explosion of flavor.

Today, just as in the past, we prepare fresh egg pasta following the same recipe since 1914, using the same traditional techniques.
A few simple steps, executed with meticulous care.

Hand-made dough: A blend of flour and eggs, kneaded by hand to achieve a smooth, uniform texture.
Rolling and cutting: The dough is rolled out and carefully cut to reach the perfect thickness.
Perfect cooking: The pasta is plunged into boiling water for just 30 seconds.

Passaggi fondamentali per la riuscita delle Fettuccine Alfredo

La capacità di trattenere il condimento con la loro consistenza cremosa creano un equilibrio unico di sapori. La freschezza della pasta è esaltata dal burro artigianale di montagna e dal Parmigiano Reggiano 24 mesi, dando vita alla ricetta icona della cucina italiana.

Embracing The Future While Honoring Tradition

At Alfredo alla Scrofa, every dish tells a story of passion and dedication. Fettuccine Alfredo are the result of a constant commitment to preserving history while offering every guest an authentic and unforgettable experience.