Fettuccine
Type of pasta / From Wikipedia, the free encyclopedia
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Fettuccine[lower-alpha 1][lower-alpha 2] is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance,[2] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour). At about 6.5 mm (1⁄4 inch), it is wider and thicker than, but similar to, the tagliatelle typical of Bologna,[3][4] which are more common elsewhere in Italy and is often used as a synonym. Spinach fettuccine is made from spinach, flour, and eggs.
Alternative names | Fettucce (wider), fettuccelle (narrower) |
---|---|
Type | Pasta |
Place of origin | Italy |
Main ingredients | Flour, 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 13 mm or 1⁄2 inch) and the latter for narrower (about 3 mm or 1⁄8 inch) forms of the same pasta.[5]
Fettuccine is often classically eaten with sugo d'umido ('beef ragù') or ragù di pollo ('chicken ragù').[4] A famous dish made with fettuccine is fettuccine Alfredo, a simple dish of pasta, Parmesan cheese, and butter which was created and named at a restaurant in Rome in the early 20th century as a tableside "performance".[6] It is popular in the United States, although almost unknown in Italy.[7][8][9][10]
Fettuccine is traditionally made fresh (either at home or commercially), but dried fettuccine can also be bought in stores.