 Fresh, uncooked fettuccine | |
| Alternative names | Fettucce (wider), fettuccelle (narrower) |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Main ingredients | Durum wheat flour, eggs |
Fettuccine [a] 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 with 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.
Contents
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, 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, where it is made with cream, although this is 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.
