page_title: Fettuccine
hierarchical_section_title: Fettuccine
caption_attribution_description: English: Fresh fettuccine
context_page_description: Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. It is a flat, thick pasta traditionally made of egg and flour, narrower than, but similar to, the tagliatelle typical of Bologna. Spinach fettuccine is made from spinach, flour, and eggs.
  Fettuccine is often classically eaten with sugo d'umido or ragù di pollo. Dishes made with fettuccine include fettuccine Alfredo, which evolved in the mid-20th century.
  Fettuccine is traditionally made fresh, but dried fettuccine can also be bought in stores.
context_section_description: Fettuccine ([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. Spinach fettuccine is made from spinach, flour, and eggs.
  Fettuccine is often classically eaten with sugo d'umido (beef ragù) or ragù di pollo (chicken ragù). 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.
caption: Fresh uncooked fettuccine
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