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| |  | Wheat Pasta | Home » » Hodgson Mill Whole Wheat Whole Grain Fettuccine, 12-Ounce Units (Pack of 12) | | | | | | | Description: | | A steaming bed of these ribbon-like noodles, made from hearty durum wheat, creates the perfect nesting place for sweet, buttery Alfredo sauce, a rich artichoke pesto sauce, or perhaps a delicate garlic and olive-oil sauce. No matter what your favorite sauce, our Whole Wheat Fettuccine is the perfect ingredient for a transcendent pasta experience. | | | Features: | |
• Case of twelve, 12-ounce units (total of 144 ounces)
• Made with 100% whole wheat durum flour
• High in fiber and rich in whole grain nutrition; cholesterol free
• Grain ground between two stones to ensure germ, bran, and natural oils are fully preserved
• Stone-milled in the Ozarks in Gainesville, Missouri
| | | Product Details: | | | Product Weight:
| 144.0 Ounces | | Package Length:
| 10.9 inches | | Package Width:
| 10.5 inches | | Package Height:
| 5.8 inches | | Package Weight:
| 10.35 pounds | | Average Customer Rating:
|  based on 2 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 2 customer reviews )
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Most Helpful Customer Reviews
1 of 1 found the following review helpful:
Fettuccine at its bestOct 04, 2010
By Jack E. Stoudenmire Jr.
"Ravenous reader"
If you don't care for whole-wheat / multigrain pasta, well, pass.
If you enjoy eating pasta made from flour not completely stripped of nutrition, you will not do better than Hodgson Mill.
All of their WW/MG pastas are excellent. They must be cooked a little longer, to be sure, and fussed over a tad more.
For the modicum of extra effort required, receive a plate / bowl of tasty Italian. Add some good sauce and a few steamed veggies, and you have a fettuccine primavera worthy of any restaurant.
1 of 1 found the following review helpful:
Best-tasting fettucineFeb 06, 2010
By Leonard Krane
"Language Lover"
We've tried several brands to determine the best-tasting fettucine ever---and to our surprise found it made right here in the USA!!!!! Guess it must be the American durum wheat and processing know-how of over-100 years experience.
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