Fettuccine pasta

Fettuccine Pasta is a type of Italian pasta characterized by its long, flat, and somewhat wide strips, traditionally made from wheat flour and eggs. Its name comes from the Italian fettuccine, meaning "little ribbons," referring to its elongated and narrow shape, similar to ribbons or bows.

This type of pasta originates from the Lazio region, especially Rome, where it is a traditional ingredient in classic recipes like fettuccine alfredo. The texture of fettuccine allows it to perfectly absorb creamy and heavy sauces, making it ideal for dishes with cheeses, butter, cream, and meats.

Regarding its properties, fettuccine pasta is an excellent source of complex carbohydrates, providing sustained energy for the body. As it is generally made with eggs, it also provides proteins and some micronutrients like B vitamins.

In the Hispanic world, although fettuccine is the most common term used in recipes and menus, it is also frequently referred to simply as wide noodles or wide tagliatelle. However, for specific recipes, the Italian term is usually maintained to preserve its culinary character and tradition.