Fettuccine (FEH-too-CHEE-neh Italian: [fettutˈtʃiːne]; lit.'little ribbons'; SG fettuccina) is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance[1] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour). At about 6.5 mm (14 inch), it is wider and thicker than, but similar to, the tagliatelle typical of Bologna,[2][3] which are more common elsewhere in Italy and often used as a synonym. Spinach fettuccine is made from spinach, flour, and eggs.

Fresh, uncooked fettuccine
Alternative namesFettucce (wider), fettuccelle (narrower)
Place of originItaly
Main ingredientsFlour, eggs

The terms fettucce and fettuccelle are often used as synonyms for this pasta, but the former term is more precisely used for wider (about 13 mm or 12 inch) and the latter for narrower (about 3 mm or 18 inch) forms of the same pasta.[4]

Fettuccine is often classically eaten with sugo d'umido (beef ragù) or ragù di pollo (chicken ragù).[3] Dishes made with fettuccine include fettuccine Alfredo, which—born in Rome as a homemade pasta dish[5] topped with an emulsion of butter and grated cheese[6]—evolved in the mid-20th century, achieving significant popularity in the U.S. and becoming a cornerstone of Italian-American cuisine. In 1920, Hollywood stars Douglas Fairbanks and Mary Pickford celebrated their honeymoon in Europe, during which they tasted fettuccine Alfredo at the Alfredo alla Scrofa restaurant on Via della Scrofa in Rome. The dish, very simple but with a unique and genuine flavor, conquered them immediately. Upon their return to the United States, they told everyone about the famous fettuccine and sealed the memory with the gift of a gold fork and spoon, with the dedication "Alfredo, The King of Fettuccine."[7]

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


  1. ^ Zanini De Vita, Oretta (15 October 2009). Encyclopedia of Pasta. California Studies in Food and Culture. Vol. 26. University of California Press. p. 103. ISBN 978-0-520-94471-8.
  2. ^ Hildebrand, Caz (2011). Géométrie de la pasta (in French). Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 100. ISBN 978-2-501-07244-1. OCLC 762599005.
  3. ^ a b Boni 1983, p. 44.
  4. ^ Gottlieb, Marc (19 July 2011). "Fettucce; fettuccelle". culinart kosher.
  5. ^ Carnacina & Buonassisi 1975, pp. 72–73.
  6. ^ Kovnick, Michael (24 March 2010). "Who is Alfredo Sauce, and why do Americans keep asking about him?". Culture Discovery.
  7. ^ "Alfredo Di Lelio e la storia delle Fettuccine Alfredo diventate famose in tutto il mondo". Reporter Gourmet (in Italian). 7 February 2017. Retrieved 10 June 2022.


  • Boni, Ada (1983) [1930]. La cucina romana: piatti tipici e ricette dimenticate di una cucina genuina e ricca di fantasia. Quest'Italia (in Italian). Vol. 48. Rome: Newton Compton Editori. ISBN 88-8183-204-6.
  • Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Florence/Milan: Giunti Martello. ICCU IT\ICCU\NAP\0192450.