Fettuccine

Literally translated as little ribbons, fettuccine is a classic Italian pasta made with wheat flour, salt, eggs, and a little bit of water. Factory-made fettuccine usually consists of durum wheat flour, eggs, and sometimes water, and they often come packaged in nests.

This type of pasta is a specialty of central and southern Italy, particularly Lazio. An early historical mention of fettucine can be found in Martino da Como’s 15th century Libro de Arte Coquinaria, in which he states it should ideally be cut as wide as a finger – modern fettucine, however, is typically narrower than this.

Today, many versions of fettuccine exist in Italy, each typical of a different microlocation, and they vary in terms of thickness, the types of grain used in the pasta dough, and the ingredients and sauces they are most commonly served with – some regions even use fettucine in desserts with ingredients such as honey and walnuts.

The most popular fettuccine dish, however, is not a true Italian creation: Fettuccine Alfredo - tossed with parmesan and butter to form an emulsified sauce - is an American invention.