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
Shrimp Fettuccine
Mixing the creaminess of the noodles and the tropical crunch of the Shrimp, this is a perfect example to serve at Italian cuisines.
Fettuccine Alfredo
The most famous of recipes with Fettuccine in it, mixes the soft tenderness of the Fettuccine with the creaminess of the Alfredo sauce
Chicken Fettuccine Alfredo
A common recipe that is well-known in Italian-based diners
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