Fettuccine

Origin

Fettuccine comes from Roman and Tuscan cuisine; the name means “little ribbons.” Home cooks have rolled egg pasta into these flat strands for generations. International fame arrived with Fettuccine Alfredo, created by Alfredo di Lelio in Rome in 1914, though Italians often prefer simpler butter-and-Parmigiano preparations.

How to make them

Traditional fettuccine is an egg pasta: flour, eggs, and sometimes a touch of water or olive oil.

1. 01

   Mix flour and eggs into a cohesive dough.

2. 02

   Knead until smooth and elastic; rest at least 30 minutes.

3. 03

   Roll into thin sheets by hand or machine.

4. 04

   Fold and cut into ribbons about 6 mm (¼ inch) wide.

5. 05

   Dust and let dry briefly so strands separate.

6. 06

   Cook fresh pasta 2–3 minutes (dried 8–10) until al dente.

7. 07

   Toss immediately with sauce so the ribbons stay silky.

Storage

Fresh fettuccine keeps up to 2 days refrigerated with a light flour dusting, or frozen up to 2 months. Dried fettuccine stores up to 2 years. Cooked leftovers keep 3–4 days refrigerated.

Popular dishes

• Fettuccine Alfredo

  Butter and Parmigiano emulsified into a creamy coating.

• Fettuccine al Ragù

  Ribbon pasta with slow-cooked meat sauce.

• Fettuccine ai Funghi

  Mushroom sauce with herbs and often a touch of cream.

• Fettuccine Primavera

  Spring vegetables in a light cream or olive oil sauce.

• Fettuccine al Limone

  Bright lemon butter or cream sauce with black pepper.