Fettuccine

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

Fettuccine (pronounced [fettutˈtʃiːnə]; 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.

Dishes made with fettuccine include Fettuccine Alfredo which is not a traditional food in Italy.

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. 

See also[edit]

References[edit]

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