|Alternative name(s)||Fettuce, fettucelle|
|Place of origin||Italy|
|Main ingredient(s)||Flour, eggs|
Fettuccine (literally "little ribbons" in Italian) is a type of pasta popular in Roman cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with sugo d'umido (beef ragù) and ragù di pollo (chicken ragù).
Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops.
A popular fettuccine dish in North America is Fettuccine Alfredo. Spinach fettuccine are made from spinach, flour, and eggs.
- Boni, Ada (1983) . La Cucina Romana (in Italian). Roma: Newton Compton Editori.
- Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Milano: Giunti Martello.
- Boni (1930), pg. 44.
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