Fettuccine

Fettuccine al ragù

Fettuccine (from Italian fettuccia = "small pile " , small ribbon ) are a type of pasta.

nature

Fettuccine are thin, wide-rolled pasta made from flour and eggs . Usually there is one egg for 100 grams of light flour. The shape is similar to the Bolognese tagliatelle . The noodles are up to one centimeter wide and are available in the colors yellow, green ( spinach ), orange and black ( squid ) depending on how they are made.

dishes

Fettuccine are often served with a sauce or ragout . Fettuccine Alfredo , named after the Italian Alfredo di Lelio from Rome, who first created this in 1914, is a popular food in North America.

literature

Ada Boni : La Cucina Romana . Newton Compton Editori, Roma 1983.
Luigi Carnacina, Vincenzo Buonassisi: Roma in Cucina . Giunti Martello, Milano 1975.

Web links

Commons : Fettuccine - collection of images, videos and audio files

Wiktionary: Fettuccine - explanations of meanings, origins of words, synonyms, translations

Individual evidence

↑ Boni (1930), p. 44.
↑ Angela Sendlinger (ed.): My large basic cookbook . Compact Verlag, Munich 2009, ISBN 978-3-8174-6694-8 , pp. 191 ( limited preview in Google Book Search [accessed January 14, 2017]).

[bo44-1] Boni (1930), p. 44.

[2] Angela Sendlinger (ed.): My large basic cookbook . Compact Verlag, Munich 2009, ISBN 978-3-8174-6694-8 , pp. 191 ( limited preview in Google Book Search [accessed January 14, 2017]).