Fettuccine

Fettuccine^[a] is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance,^[2] but is a flat, thick pasta traditionally made with egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour). At about 6.5 mm (1⁄4 inch), it is wider and thicker than, but similar to, the tagliatelle typical of Bologna.^[3][4]

Alternative namesFettucce (wider), fettuccelle (narrower)

TypePasta

Place of originItaly

Main ingredientsDurum wheat flour, eggs

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Fettuccine

Fresh, uncooked fettuccine
Alternative names	Fettucce (wider), fettuccelle (narrower)
Type	Pasta
Place of origin	Italy
Main ingredients	Durum wheat flour, eggs
Media: Fettuccine

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The terms fettucce and fettuccelle are often used as synonyms for this pasta, but the former term is more precisely used for wider (about 13 mm or 1⁄2 inch) and the latter for narrower (about 3 mm or 1⁄8 inch) forms of the same pasta.^[5]

Fettuccine is often classically eaten with sugo d'umido ('beef ragù') or ragù di pollo ('chicken ragù').^[4] A famous dish made with fettuccine is fettuccine Alfredo, which was created and named at a restaurant in Rome in the early 20th century as a tableside "performance".^[6] It is popular in the United States, where it is made with cream, although this is almost unknown in Italy.^{[7][8][9][10]}