Fettuccine
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Fettuccine (literally "little ribbons" in Italian) is a type of pasta popular in Roman Cuisine. It is a flat thick noodle made of egg and flour (usually one egg each 100g flour) wider than but similar to the tagliatelle typical of Bologna.[1] They are eaten with sugo d'umido (beef ragù) and ragù di pollo (chicken ragù).[1]
Fettuccine are traditionally made fresh (either at home or commercially) but dried tagliatelle can also be bought in shops.
A popular fettuccine dish in North America is fettuccine alfredo. Spinach fettuccine are made from spinach, flour, and eggs.
[edit] See also
[edit] Bibliography
- Boni, Ada (1983) [1930] (in Italian). La Cucina Romana. Roma: Newton Compton Editori.
- Carnacina, Luigi; Buonassisi, Vincenzo (1975) (in Italian). Roma in Cucina. Milano: Giunti Martello.
[edit] References
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