Fettuccine

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Fettuccine
Fettucine1.JPG
Fresh, uncooked fettuccine
Alternative namesFettucce (wider), fettuccelle (narrower)
TypePasta
Place of originItaly
Main ingredientsFlour, eggs

Fettuccine (Italian: [fettutˈtʃiːne]; lit. 'little ribbons'; sing. fettuccina) is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance[1] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams (3.5 oz) of flour). At about 0.25 inches (6.4 mm), it is wider and thicker than, but similar to, the tagliatelle typical of Bologna,[2][3] which are more common elsewhere in Italy and often used as a synonym. Spinach fettuccine is made from spinach, flour, and eggs.

The terms fettucce and fettuccelle are often used as synonyms for this pasta, but the former term is more precisely used for wider (about 0.5 inches (13 mm)) and the latter for narrower (about 18 inch (3.2 mm)) forms of the same pasta.[4]

Fettuccine is often classically eaten with sugo d'umido (beef ragù) or ragù di pollo (chicken ragù).[3] Dishes made with fettuccine include fettuccine Alfredo, which – born in Rome as an homemade pasta dish[5] topped with an emulsion of butter and grated cheese[6]– evolved in the mid-20th century, achieving significant popularity in the U.S. and becoming a cornerstone of Italian-American cuisine.

Fettuccine is traditionally made fresh (either at home or commercially), but dried fettuccine can also be bought in stores.

References[edit]

  1. ^ Encyclopedia of Pasta, p. 103
  2. ^ Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 100. ISBN 9782501072441. OCLC 762599005.
  3. ^ a b Boni (1983), pg. 44.
  4. ^ [1]
  5. ^ Carnacina (1975), pp 72–73
  6. ^ https://www.culturediscovery.com/blog/culture/alfredo-sauce-americans/

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.