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Fresh fettuccine
Alternative name(s) Fettucce, fettuccelle
Place of origin Italy
Type Pasta
Main ingredient(s) Flour, eggs

Fettuccine (pronounced [fettutˈtʃiːne]; literally "little ribbons" in Italian; sing. Fettuccina) is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna.[1] It is often eaten with sugo d'umido (beef ragù) and ragù di pollo (chicken ragù).[1]

Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops.

Spinach fettuccine is made from spinach, flour, and eggs.

Popular dish

Dishes made with fettuccine include Fettuccine Alfredo.


  • Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori. <templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  • Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Milano: Giunti Martello. <templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>

See also


  1. 1.0 1.1 Boni (1930), pg. 44.