Fettuccine

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

Fresh, uncooked fettuccine
Alternative names	Fettucce, fettuccelle
Type	Pasta
Place of origin	Italy
Main ingredients	Flour, eggs
Cookbook: Fettuccine   Media: Fettuccine

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.