Fettuccine
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 traditionally made of egg and flour (usually one egg for every 100 g of flour), narrower than, but similar to, the tagliatelle typical of Bologna.[1] Spinach fettuccine is made from spinach, flour, and eggs.
 Fresh uncooked fettuccine | |
| Alternative names | Fettucce, fettuccelle |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Main ingredients | Flour, eggs |
Fettuccine is often classically eaten with sugo d'umido (beef ragù) or ragù di pollo (chicken ragù).[1] Dishes made with fettuccine include fettuccine Alfredo, which evolved in the mid-20th century.
Fettuccine is traditionally made fresh (either at home or commercially), but dried fettuccine can also be bought in stores.
See also
References
- Boni (1983), pg. 44.
Bibliography
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Wikimedia Commons has media related to Fettuccine. |
- 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.
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