Long · flat ribbon
Fettuccine
See how fettuccine differs from tagliatelle, which creamy and mushroom sauces suit it and how to cook ribbons evenly.
≋Flat ribbons, generally narrower than pappardelle and similar to tagliatelle.
Origin
Fettuccine is associated particularly with Rome and central Italy, though related ribbons appear elsewhere.
Texture
Broad enough for creamy sauce with a gentle egg-pasta bite when fresh.
Cooking
Separate fresh ribbons with flour and stir carefully. They cook quickly and continue softening in sauce.
Sauce pairing
What fettuccine holds well.
- Cream sauces
- Mushrooms
- Butter and cheese sauces
Famous dishes
- Creamy Biltong Pasta
- Fettuccine Alfredo
Cook this shape