Alternative names | Fettucce (wider), fettuccelle (narrower) |
---|---|
Type | Pasta |
Place of origin | Italy |
Main ingredients | Flour, eggs |
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.
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.
Media related to Fettuccine at Wikimedia Commons
Gnocchi are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.
Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
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Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta. Olive oil is used mostly to dress raw vegetables, while strutto and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà on Fridays, and trippa on Saturdays.
Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese, is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Vincisgrassi, also spelled vincesgrassi, is a typical Marche pasta dish similar to lasagna, considered one of the gastronomic emblems of the Marche cuisine.
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