Fettuccine

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Fettuccine
Fettucine1.JPG
Fresh fettuccine
Alternative names Fettuce, fettucelle
Type Pasta
Place of origin Italy
Main ingredients Flour, eggs
Cookbook:Fettuccine  Fettuccine

Fettuccine (pronounced [fettutˈtʃiːne]; 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.

Spinach fettuccine are made from spinach, flour, and eggs.

Popular Dish[edit]

Dishes made with fettuccine include Fettuccine Alfredo.

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]

  1. ^ a b Boni (1930), pg. 44.