This homemade fettuccine pasta is made with flour and eggs and is rolled, hung and dried for 2 days before packaging. It is rolled on a slightly thicker setting than usual to ensure that the pasta is not too brittle and thus require the additional drying time. 
Shelf life max 2-4 weeks (depending on humidity)
Cooking instructions: Boil water with some salt and olive oil. When water is at a rolling boil add in pasta and stir lightly. Cook for 5-10 min depending on preference. Drain and serve. Pasta turns from a yellow to a white colour while cooking.