fettuccine
Sign in to saveFettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin of the Renaissance, but is a flat, thick pasta traditionally made with egg and flour (usually one egg for every of flour). At about , it is wider and thicker than, but similar to, the tagliatelle typical of Bologna.
Key facts
- Food.name
- Fettuccine
- Food.image
- Fettucine1.JPG
- Food.image_size
- 250px
- Food.caption
- Fresh, uncooked fettuccine
- Food.alternate_name
- (wider), (narrower)
- Food.country
- Italy
- Food.type
- Pasta
- Food.main_ingredient
- Durum wheat flour, eggs
via Wikipedia infobox
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Encyclopedic overview
4 sectionsContents
- See also
- Notes
- References
- Further reading
Fettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin of the Renaissance, but is a flat, thick pasta traditionally made with egg and flour (usually one egg for every of flour). At about , it is wider and thicker than, but similar to, the tagliatelle typical of Bologna.
The terms ' and ' are often used as synonyms for this pasta, but the former term is more precisely used for wider (about ) and the latter for narrower (about ) forms of the same pasta.
Excerpted from Wikipedia’s “fettuccine” article, available under the CC BY-SA 4.0 licence.