Fettuccine

About

Fettuccine is a ribbon type pasta popular in Italy. In Italian, the word fettuccine means little ribbons, because of its appearance.

Fettuccine is made from egg and flour. It is similar to Tagliatelle, except that tagliatelle is narrower.

Information

Translations: フェットチーネ, Tagliatelle, Fettuccini, 망해 버린, פטוצ 'יני, Феттуццине, Феттучіні, 意大利宽面条, Феттучини

Physical Description

Long, flat, thick, ribbon-like strands of pasta. Traditional fettuccine pasta have thick ribbons that can really hold up a lot of sauces like tomato sauce and cream sauce.

Colors: light yellow, light brown if whole-wheat

Tasting Notes

Flavors: mild, salty

Mouthfeel: Thick, Chewy

Food complements: Chicken, Alfredo sauce, Tomato, Seafood, Cheese, Brocoli

Wine complements: White wine, Sauvignon blanc

Beverage complements: Lemonade, Iced tea

Substitutes: Linguine, Spaghetti, Tagliatelle, Spaghettini

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Choosing: Choose good quality pasta based on the appearance and product labeling. Select pasta made with durum semolina, and made from bronze dies or plates. Pasta made from bronze dies or bronze plates are more porous which helps absorb more sauce

Buying: Fettuccine pasta is available fresh and dried in most stores or supermarkets. You can also make one at home using a rolling pin and a pasta dough recipe.

Procuring: not applicable

Preparation and Use

Boil in a large pot, a gallon of water. When the water is boiling, add salt and drop the pasta into the pot and let simmer until aldente, about 10-15 minutes for dried pasta, and 5 minutes for fresh.

One popular recipe using Fettuccine pasta is Fettuccine Alfredo. The dish was named after the restaurateur Alfredo di Lelio. It was originally just pasta tossed with cheese and butter or cream.

Cleaning: not applicable