) Fresh, uncooked fettuccine | |
| Alternative names | Fettucce, fettuccelle |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Main ingredients | Flour, eggs |
| |
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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 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
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.