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Fresh fettuccine
Alternative namesFettucce, fettuccelle
Place of originItaly
Main ingredientsFlour, eggs

Fettuccine (Italian pronunciation: [fettutˈtʃiːne]; literally "little ribbons" in Italian; sing. Fettuccina) is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta 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 stores.

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

Dishes made with fettuccine include Fettuccine Alfredo.

See also[edit]


  1. ^ a b Boni (1983), pg. 44.


  • 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.