From Wikipedia, the free encyclopedia
Jump to: navigation, search
Fresh fettuccine
Alternative names Fettucce, fettuccelle
Type Pasta
Place of origin Italy
Main ingredients Flour, eggs
Cookbook: Fettuccine  Media: Fettuccine

Fettuccine (pronounced [fettutˈtʃiːne]; literally "little ribbons" in Italian; sing. Fettuccina) is a type of pasta popular in Roman and Tuscan 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 is made from spinach, flour, and eggs.

Popular dish[edit]

Dishes made with fettuccine include Fettuccine Alfredo.


  • 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. 

See also[edit]


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