Fettuccine[a][b] 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, where it is made with cream, 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.
^Zanini De Vita, Oretta (15 October 2009). Encyclopedia of Pasta. California Studies in Food and Culture. Vol. 26. University of California Press. p. 103. ISBN978-0-520-94471-8.
^Hildebrand, Caz (2011). Géométrie de la pasta (in French). Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 100. ISBN978-2-501-07244-1. OCLC762599005.
Boni, Ada (1983) [1930]. La cucina romana: piatti tipici e ricette dimenticate di una cucina genuina e ricca di fantasia. Quest'Italia (in Italian). Vol. 48. Rome: Newton Compton Editori. ISBN88-8183-204-6.
Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Florence/Milan: Giunti Martello. ICCUIT\ICCU\NAP\0192450.
Media related to Fettuccine at Wikimedia Commons
