Fettuccine

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.

Fettuccine

Fresh, uncooked fettuccine
Alternative names	Fettucce (wider), fettuccelle (narrower)
Type	Pasta
Place of origin	Italy
Main ingredients	Durum wheat flour, eggs
Media: Fettuccine

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.

See also

Media related to Fettuccine at Wikimedia Commons

• Italy portal
• Food portal

• List of pasta

Notes

1. English: /ˌfɛtəˈtʃiːni/ fet-ə-CHEE-nee, UK also /ˌfɛtʊ-/ fet-uu-,^[1] Italian: [fettutˈtʃiːne]; lit. 'little ribbons'; sg. fettuccina.