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Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), approximately a 1/4" wide - wider than but similar to the tagliatelle typical of Bologna. It is used in a variety of sauces, and is often eaten with sugo d'umido (beef ragù) and ragù di pollo (chicken ragù).