Fettuccine
Pasta
Alternate nameFettucce (wider), fettuccelle (narrower)
CountryItaly
Main ingredientDurum wheat flour, eggs

Fettuccine[a] is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance,[1] 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 millimetres (1⁄4 in), it is wider and thicker than, but similar to, the tagliatelle typical of Bologna.[2][3]

The terms fettucce and fettuccelle are often used as synonyms for this pasta, but the former term is more precisely used for wider (about 1⁄2 in or 13 millimetres) and the latter for narrower (about 1⁄8 in or 3 millimetres) forms of the same pasta.[4]

Fettuccine is often classically eaten with sugo d'umido ('beef ragù') or ragù di pollo ('chicken ragù').[3] 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".[5] It is popular in the United States, where it is made with cream, although this is almost unknown in Italy.[6][7][8][9]

See also

Notes

  1. ^ English: /fEtətSi:ni/ fet-ə-CHEE-nee, /UKalsofEtU-/ fet-uu--,[10] fettutˈtʃiːne; ; fettuccina.

References

  1. ^ Zanini De Vita, Oretta (15 October 2009). Encyclopedia of Pasta. Vol. 26. California Studies in Food and Culture. University of California Press. p. 103. ISBN 978-0-520-94471-8.
  2. ^ Hildebrand, Caz (2011). Géométrie de la pasta (in French). Paris: Marabout. p. 100. ISBN 978-2-501-07244-1. OCLC 762599005
  3. ^ Boni 1983, p. 44.
  4. ^ Gottlieb, Marc (July 19, 2011). "Fettucce; fettuccelle". culinart kosher. Archived from the original on 4 October 2021. Retrieved 22 March 2021.
  5. ^ Downie, David (2011-02-01). Cooking the Roman Way: Authentic Recipes from the Home Cooks and Trattorias of Rome. Harper Collins. ISBN 978-0-06-203109-9.
  6. ^ Kovnick, Michael (24 March 2010). "Who is Alfredo Sauce, and why do Americans keep asking about him?". Culture Discovery
  7. ^ Cesari, Luca (2023-09-24). "Lo strano caso delle Fettuccine Alfredo, il piatto quasi sconosciuto in Italia e famoso negli Usa" [The strange case of Fettuccine Alfredo, the dish almost unknown in Italy and famous in the USA] (in it-IT). Gambero Rosso. Retrieved 2024-04-16.
  8. ^ "Alfredo Di Lelio e la storia delle Fettuccine Alfredo diventate famose in tutto il mondo" (in it-IT). Reporter Gourmet. 2017-02-07. Retrieved 2022-06-10.
  9. ^ Carnacina & Buonassisi 1975, pp. 72–73.
  10. ^ 7286818920. Retrieved 2024-03-19.

Further reading

  • Boni, Ada (1983 [1930]). La cucina romana: piatti tipici e ricette dimenticate di una cucina genuina e ricca di fantasia (in Italian). Vol. 48. Quest'Italia. Rome: Newton Compton Editori. ISBN 88-8183-204-6.
  • Carnacina, Luigi & Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Florence/Milan: Giunti Martello.