Type of pasta

Fettuccine ( Itawian pronunciation: [fettutˈtʃiːne]; witerawwy 'wittwe ribbons' in Itawian; sing. fettuccina) is a type of pasta popuwar in Roman and Tuscan cuisine. It is a fwat, dick pasta traditionawwy made of egg and fwour (usuawwy one egg for every 100 g of fwour), narrower dan, but simiwar to, de tagwiatewwe typicaw of Bowogna.[1] Spinach fettuccine is made from spinach, fwour, and eggs.

Fettuccine is often cwassicawwy eaten wif sugo d'umido (beef ragù) or ragù di powwo (chicken ragù).[1] Dishes made wif fettuccine incwude fettuccine Awfredo, which evowved in de mid-20f century.

Fettuccine is traditionawwy made fresh (eider at home or commerciawwy), but dried fettuccine can awso be bought in stores.

See awso [ edit ]

References [ edit ]

a b Boni (1983), pg. 44.

Bibwiography [ edit ]

Boni, Ada (1983) [1930]. La Cucina Romana (in Itawian). Roma: Newton Compton Editori.

Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Itawian). Miwano: Giunti Martewwo.



