Fettuccine is a long, flat, ribbon-shaped pasta somewhat wider than tagliatelle, traditionally made from egg and durum wheat flour in the Roman and Tuscan culinary traditions of central Italy. Its name comes from the Italian fettuccia, meaning little ribbon, describing its characteristic shape. Fettuccine is most famously served in fettuccine Alfredo, a dish of pasta tossed with butter and Parmesan cheese that became especially popular in the United States, though it is used with a wide range of other sauces in Italian cooking generally.
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1. Fettuccine (Wikipedia)
https://en.wikipedia.org/wiki/Fettuccine (allergen)Quote, https://en.wikipedia.org/wiki/Fettuccine (allergen)
It is descended from the extremely thin capelli d'angelo of the Renaissance, but is a flat, thick pasta traditionally made with egg and flour.
2. Fettuccine (Wikidata)
P495 (country of origin): ItalyQuote, P495 (country of origin): Italy
Italy
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