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Fettuccine (Italian pronunciation: [fettutˈtʃiːne]; literally 'little ribbons' in Italian; sing. fettuccina) is a type of pasta popular in Roman and Tuscan cuisine. It is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 g of flour), narrower than, but similar to, the tagliatelle typical of Bologna.[1] Spinach fettuccine is made from spinach, flour, and eggs.

Fresh uncooked fettuccine
Alternative namesFettucce, fettuccelle
Place of originItaly
Main ingredientsFlour, eggs

Fettucine is often classically eaten with sugo d'umido (beef ragù) or ragù di pollo (chicken ragù).[1] Dishes made with fettuccine include fettuccine Alfredo, which evolved in the mid 20th century.

Fettuccine is traditionally made fresh (either at home or commercially), but dried fettuccine can also be bought in stores.

See alsoEdit


  1. ^ a b Boni (1983), pg. 44.


  • Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori.
  • Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Milano: Giunti Martello.