Fettuccine
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FettuccineTemplate:Efn is a type of pasta popular in Roman cuisine. It is descended from the extremely thin Template:Lang of the Renaissance,<ref>Template:Cite book</ref> but is a flat, thick pasta traditionally made with egg and flour (usually one egg for every Template:Convert of flour). At about Template:Convert, it is wider and thicker than, but similar to, the tagliatelle typical of Bologna,<ref name=":11">Template:Cite book</ref>Template:Sfn which are more common elsewhere in Italy and is often used as a synonym.
The terms Template:Lang and Template:Lang are often used as synonyms for this pasta, but the former term is more precisely used for wider (about Template:Convert) and the latter for narrower (about Template:Convert) forms of the same pasta.<ref>Template:Cite web</ref>
Fettuccine is often classically eaten with Template:Lang ('beef ragù') or Template:Lang ('chicken ragù').Template:Sfn A famous dish made with fettuccine is fettuccine Alfredo, which was created and named at a restaurant in Rome in the early 20th century as a tableside "performance".<ref>Template:Cite book</ref> It is popular in the United States, where it is made with cream, although this is almost unknown in Italy.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>Template:Sfn
Fettuccine is traditionally made fresh (either at home or commercially), but dried fettuccine can also be bought in stores.
See also
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