Pasta shapes · Italian cuisine
Fettuccine
Rome’s egg “ribbons”, a shade narrower cousin of Bologna’s tagliatelle.
At a glance
- Origin
- Rome and Lazio.
- Dough
- Flour and eggs.
- Production
- Rolled sheet cut by hand or with machine cutters.
- Pairs with
- Butter and cream sauces, ragù.
- Cooking time
- Fresh 3–4 min, depending on thickness; dried 5–7 min, depending on the maker.
Fettuccine are flat ribbons of egg dough; the name means “little ribbons”. Sources describe them as the Roman, or Lazio, form of tagliatelle, usually slightly narrower. The word is used differently from place to place – in Verona, for instance, similar noodles are called lasagnette.
Egg and flour dough is rolled into a thin sheet and cut; at home usually on a pasta machine, whose fettuccine cutters give a noodle just a little narrower than hand-cut tagliatelle.
They suit butter and cream sauces as well as ragù; being egg noodles, they follow much the same rules as tagliatelle.
Recipes
Techniques and tips
Related entries
Sources
- Alan Davidson: The Oxford Companion to Food, heslo Pasta shapes
- Caz Hildebrand, Jacob Kenedy: The Geometry of Pasta (2010), heslo Tagliatelle
- Marcella Hazan: Marcella Cucina (1997), Other Noodle Cuts
- Giuliano Hazan: Thirty Minute Pasta, The Many Shapes of Pasta
- Divella: 12 Fettuccine, údaj doby vaření
- Divella: 112 Egg Fettuccine, údaj doby vaření
- Granoro: Fettuccine all'uovo Dedicato n. 118, údaj doby vaření
- Divella: Egg Fresh Fettuccine, údaj doby vaření
- Giovanni Rana: Fettuccine (čerstvé), údaj doby vaření