Dry fettuccine

Dry fettuccine is a type of traditional Italian pasta in the shape of flat, wide ribbons, made primarily from wheat flour and egg. Its name comes from Italian and means "little ribbons," which perfectly describes its long and thin appearance.

This ingredient originates from the Lazio region, especially Rome, where it is very popular for preparing classic dishes like fettuccine alfredo. In its dry version, fettuccine has a longer shelf life and is ideal for simple and quick cooking, absorbing creamy, meat, or vegetable sauces well.

From a nutritional standpoint, dry fettuccine primarily provides complex carbohydrates, which are an important source of energy for the body. Furthermore, as it is made with wheat flour, it contains some protein and fiber, although in lesser amounts than whole wheat pasta.

In different regions of Latin America, dry fettuccine may also be known as dry tallarines or simply tallarines, although it is important to note that in some countries, tallarines can vary in thickness and type of dough. However, for recipes requiring wide, dry ribbons, these terms are often used as synonyms.