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 grams (3.5 oz) of flour), narrower than, but similar to, the tagliatelle typical of Bologna.[1] Spinach fettuccine is made from spinach, flour, and eggs.

Fettuccine

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

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 – born in Rome[2] – 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

1. Boni (1983), pg. 44.
2. Carnacina (1975), pp 72–73

Bibliography

• 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.