Fettuccine

Fettuccine is a type of pasta characterized by flat, thick ribbons. The name derives from the Italian diminutive fettuccia, meaning “little ribbons.” Traditional fettuccine is made from eggs and flour, producing a tender, silky texture; dried versions can be made with durum wheat and water.

In Italian cuisine, fettuccine is most closely associated with central Italy, especially Lazio and Rome, though similar ribbon pastas appear in other regions. It is related to but distinct from tagliatelle, which originates in Emilia-Romagna.

Fettuccine is typically cooked in salted boiling water until al dente. Fresh fettuccine cooks quickly, while dried versions require longer cooking times. The ribbons are well suited to sauces that cling to the surface, such as those based on butter and cheese, cream-based sauces, or hearty ragù and seafood sauces. In Italian cooking, lighter preparations are common, whereas in American dining richer options such as fettuccine Alfredo are popular.

Notable dishes and variations include fettuccine Alfredo, which originated in Rome in the early 20th century and is widely associated with American dining. Other traditional pairings include butter with Pecorino or Parmesan, as well as carbonara and ragù alla bolognese.

Fresh fettuccine is often sold in bundles and is commonly made with eggs; dried fettuccine is widely produced for longer shelf life. The term generally refers to pasta of a similar width and shape, though individual producers may vary slightly in thickness.