| 词条 | Fettuccine |
| 释义 |
| name = Fettuccine | image = Fettucine1.JPG | image_size = 250px | caption = Fresh uncooked fettuccine | alternate_name = Fettucce, fettuccelle | country = Italy | region = | creator = | course = | type = Pasta | served = | main_ingredient = Flour, eggs | variations = | calories = | other = }} Fettuccine ({{IPA-it|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), wider than, but similar to, the tagliatelle typical of Bologna.[1] Spinach fettuccine is made from spinach, flour, and 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 also
References1. ^1 Boni (1983), pg. 44. Bibliography{{Commons category|Fettuccine}}
| last=Boni | first= Ada | title=La Cucina Romana | publisher=Newton Compton Editori | location = Roma | year=1983 | origyear=1930 | language=Italian }}
| last1=Carnacina | first1= Luigi | last2=Buonassisi | first2= Vincenzo | title=Roma in Cucina | publisher= Giunti Martello | location = Milano | year=1975 | language=Italian }}{{Pasta}}{{Italy-cuisine-stub}} 2 : Types of pasta|Cuisine of Lazio |
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