Pasta Partners - GF Fettucine with Fines Herbs for a French Onion Sauce

When Italian Elegance Meets French Sophistication
Fettuccine—meaning "little ribbons" in Italian—has graced tables from Rome to Tuscany since the Renaissance. Legend credits its creation to Alfredo di Lelio in 1908 Rome, though the ribbon-cut pasta itself dates back centuries earlier. These elegant, flat noodles were designed to catch and carry rich, luxurious sauces with every twirl of the fork.

Why Rice Fettuccine for French Onion? This gluten-free innovation bridges two culinary worlds with surprising perfection. Rice noodles bring a delicate, silky texture that complements—rather than competes with—the deep, caramelized sweetness of French onion sauce. Their neutral flavor profile allows the slow-cooked onions, earthy mushrooms, and savory prosciutto to take center stage, while their smooth surface catches the velvety sauce in elegant ribbons.

Unlike wheat pasta which can become heavy when paired with cream-based French sauces, rice fettuccine stays light and refined. The tender bite of rice noodles harmonizes beautifully with caramelized onions' silky texture, creating a dish that feels indulgent yet never overwhelming. It's the perfect marriage of Italian pasta tradition and French sauce mastery—accessible to everyone, gluten-free or not.

Fines Herbes: Our classic French herb blend—marjoram, tarragon, parsley, and chives—is the gentle, sophisticated cousin to Italy's robust herb mixes. These delicate herbs are whisked in at the end of cooking, preserving their bright, fresh flavors. Tarragon brings subtle anise notes, marjoram adds gentle warmth, while parsley and chives provide verdant freshness that cuts through the richness of caramelized onions and cream.

When Italian pasta elegance meets French culinary refinement, magic happens on the plate.

This package contains 1 packet of fine herbs and Rice Linguini Ingredients: Rice Fettucini: rice flour and water. Fines Herbs: marjoram, tarragon, parsley, and chives.

SAVORY FRENCH ONION FETTUCCINE WITH MUSHROOMS AND PROSCIUTTO Serves 2
8 oz dried rice fettuccine
3 tbsp salted butter
2 med yellow onions, thinly sliced
1 1/2 cups rose wine
1 1/2 cups cremini or wild mushrooms, sliced
2 Tbsp Fines Herbs
1 1/2 cups low-sodium broth (chick, veg, or beef)
3 oz prosciutto, torn
1/4 cup heavy cream or milk
1/2 cup shredded sharp cheese, such as gruyere or swiss
1 tsp Aged Balsamic Vinegar (optional)
Sea salt and Butchers Black Pepper to taste
 
Saute 1/2 the prosciutto in the butter and onions in a large saute pan over high heat. Cook, stirring occasionally until softened, about 10 minutes. Slowly add 1/2 of the wine. Continue to cook another 10-15 minutes until the onions are deeply caramelized. Add the mushrooms and Herbs de Provence.  Add the remaining 1/2 cup wine and the broth. Increase the heat to high and bring to a boil. Add the pasta and remaining prosciutto and stir frequently until the pasta is al dente and the broth has been absorbed, about 5-7 minutes. Stir in the cream and gruyere cheese. Enjoy!

Plate in shallow bowls. Garnish with extra fresh herbs if desired. Serve immediately while hot. Pair with Crusty French bread , a crisp green salad with Dijon vinaigrette, and a glass of Burgundy or Chardonnay. For dairy-free, substitute coconut cream or cashew cream.

More Pasta Partners

• GF Angel Hair - Scampi Sauce
  
• GF Linguine - Alfredo Sauce with Peas
• Gemelli - Slow Cooked Beef Ragu
• Paparadelle - Carbonara Sauce with Pancetta
• Ditalini - Pasta e Fagioli

 

Shipping Information:

• Small orders (up to 10 pieces): Ships quickly
• Case packs (12 pieces): Ships within 10 business days

For bulk orders, private label opportunities, or questions, contact us at 413-562-2042 or email ideas@terra-americana.com

 

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