Description of Fettuccine pasta
Fettuccine is popular Italian pasta in the long ribbons shape. In Italian it means “little ribbons” and is very close to Tagliatelle (another form of ribbon pasta). It is usually made from durum wheat so it is chewy when cooked properly. Even if you cook Fettuccine al dente it has a tendency to catch and stick together, or become gluey, so it is necessary to put some butter or olive oil in freshly cooked pasta.
This type of pasta is suitable for a range of sauces (light to medium), especially tomato and cream and mostly is used in Fettucine Alfredo.
Fettucine can be found probably in every local market all over the world and is available fresh and dried. In fine restaurants their own fresh Fettuccine is made. It has a lighter, eggier flavor when fresh. Some ingredients can be added in fresh pasta for a unique colour and flavour.
There are many different recipes, how to make Fettuccine pasta dishes, for example, Fettuccine salad.
Fettuccine Alfredo
This is a simple but very good pasta dish – Fettuccine pasta in a thick, creamy sauce. To make Fettuccine Alfredo you have to cook Fettuccine pasta al dente and toss it with heavy cream and a mixture of cheeses (such as Parmesan and Romano). Groud some fresh pepper and salt on top.
You can also add some vegetables or chicken to a dish.
More about Fettuccine pasta
Some legends say that original Fettuccine Alfredo even did nolt use cream, only butter, Parmesan and black pepper. Originally this dish came from Rome, but it was very popular in USA, in Hollywood, in the late 1920s.