فِتوتشيني
 Fresh, uncooked fettuccine | |
| Alternative names | Fettucce (wider), fettuccelle (narrower) |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Main ingredients | Flour, eggs |
| |
Fettuccine[أ][ب] is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance,[2] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 غرام أو 3.5 أونصة of flour). At about 6.5 mm (1⁄4 بوصة), it is wider and thicker than, but similar to, the tagliatelle typical of Bologna,[3][4] which are more common elsewhere in Italy and is often used as a synonym. Spinach fettuccine is made from spinach, flour and eggs.
The terms fettucce and fettuccelle are often used as synonyms for this pasta, but the former term is more precisely used for wider (about 13 mm أو 1⁄2 بوصة) and the latter for narrower (about 3 mm أو 1⁄8 بوصة) forms of the same pasta.[5]
Fettuccine is often classically eaten with sugo d'umido ('beef ragù') or ragù di pollo ('chicken ragù').[4] A famous dish made with fettuccine is fettuccine Alfredo, a simple dish of pasta, Parmesan cheese and butter which was created and named at a restaurant in Rome in the early 20th century as a tableside "performance".[6] It is popular in the United States, where it is made with cream, although almost unknown in Italy.[7][8][9][10]
Fettuccine is traditionally made fresh (either at home or commercially), but dried fettuccine can also be bought in stores.
See also
Media related to Fettuccine at Wikimedia Commons
Notes
References
- ^ "fettuccine". Oxford English Dictionary (Online ed.). Oxford University Press. doi:10.1093/OED/7286818920. Retrieved 2024-03-19. قالب:OEDsub
- ^ Zanini De Vita, Oretta (15 October 2009). Encyclopedia of Pasta. California Studies in Food and Culture. Vol. 26. University of California Press. p. 103. ISBN 978-0-520-94471-8.
- ^ Hildebrand, Caz (2011). Géométrie de la pasta (in الفرنسية). Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 100. ISBN 978-2-501-07244-1. OCLC 762599005.
- ^ أ ب Boni 1983, p. 44.
- ^ Gottlieb, Marc (July 19, 2011). "Fettucce; fettuccelle". culinart kosher.
- ^ Downie, David (2011-02-01). Cooking the Roman Way: Authentic Recipes from the Home Cooks and Trattorias of Rome (in الإنجليزية). Harper Collins. ISBN 978-0-06-203109-9.
- ^ Kovnick, Michael (24 March 2010). "Who is Alfredo Sauce, and why do Americans keep asking about him?". Culture Discovery.
- ^ Cesari, Luca (2023-09-24). "Lo strano caso delle Fettuccine Alfredo, il piatto quasi sconosciuto in Italia e famoso negli Usa" [The strange case of Fettuccine Alfredo, the dish almost unknown in Italy and famous in the USA]. Gambero Rosso (in الإيطالية). Retrieved 2024-04-16.
- ^ "Alfredo Di Lelio e la storia delle Fettuccine Alfredo diventate famose in tutto il mondo". Reporter Gourmet (in الإيطالية). 2017-02-07. Retrieved 2022-06-10.
- ^ Carnacina & Buonassisi 1975, pp. 72–73.
Bibliography
- Boni, Ada (1983) [1930]. La cucina romana: piatti tipici e ricette dimenticate di una cucina genuina e ricca di fantasia. Quest'Italia (in الإيطالية). Vol. 48. Rome: Newton Compton Editori. ISBN 88-8183-204-6.
- Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in الإيطالية). Florence/Milan: Giunti Martello. قالب:ICCU.