pasta ribbons

Thickly 'sliced' pasta ribbons, one of the oldest pasta shapes. Wider than linguine and thinner. Northern Italians call the same shape tagliatelle.

The classic Roman cholesterol powerhouse, Fettucine Alfredo is made with butter, heavy cream and Parmigiano, and named after its inventor, Alfredo Di Lelio, who opened a restaurant in Rome in 1914, and served the dish he created to Douglas Fairbanks and Mary Pickford, who rewarded him with a golden fork and spoon. Di Lelio sold the restaurant in 1943, but reopened a new one called Il Vero Alfredo in Piazza Augusto Imperatore 30, today run by his grandson Alfredo.

Fettuce is a wider cut of pasta; fettuccia riccia is extra wide and curled (other names include manfredine, riccioline, ricciarelle, and sfresatine).

Fettucelle is the narrower version of fettucine, and can also be curled (fettuccelle ricce). It's the same as nastrini, reginelle or reginette).

In mid-June Grotte Santo Stefano in Viterbo province holds its annual Sagra delle Fettucine, celebrating the pasta with three difference sauces (the Tris di Fettucine): ragú, porcini mushrooms or wild boar sauce.

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