Fettuccine

Begin learning about Fettuccine here and now

Fettuccine Origins

Fettuccine is a type of pasta that is shaped like spaghetti, only more flat. It is made out of eggs, and stimuli flour. The appearance is sort of like a broken rubber band, in fact “Fettuccine” means little ribbon in Italian. Its origin were in Rome Italy 1914 by Alfredo di Lelio who was trying to get his pregnant wife’s appetite back.

The Blue Crescent

If you have ever heard of a p'zone, then you'll love this. Its like a p'zone except it is called a cre'zone-(a p'zone in the shape of a crescent) stuffed with beef, ham, pepperoni, sausage and other kinds of meat, can have shrimp, scallops, calamari, and crab as extra and to top it all off, covered with Fettuccine Alfredo with blue-dye seasoning like Parmesan cheese

Fettuccine Recipes

Small in Size, But Big on Taste

How do You make Fettuccine?

Here's how

  • 01. Bring 4 - 6 quarts of water to a rolling boil, add salt to taste.
  • 02. Add contents of package to boiling water. Stir gently.
  • 03. Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.
  • 04. Remove from heat. Drain well.
  • Add any kind of "flavor adjustments" and Waa-La