Fettuccine
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 Fresh fettuccine |
|
| Origin | |
|---|---|
| Alternative name(s) | Fettuce, fettucelle |
| Place of origin | Italy |
| Details | |
| Type | Pasta |
| 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.[1] It is often eaten with sugo d'umido (beef ragù) and ragù di pollo (chicken ragù).[1]
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.
Bibliography [edit]
- Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori.
- Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Milano: Giunti Martello.
References [edit]
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