Fettuccine

Fettuccine is a type of pasta originating from Italy, characterized by its flat and elongated ribbons, similar to small tapes, which typically have a thickness of approximately 6 to 8 mm. Its name derives from the Italian term fettuccia, meaning "small ribbon". This pasta format is very popular in Italian cuisine and is commonly used in dishes with creamy sauces, such as the classic Alfredo sauce.

Regarding its origin, fettuccine comes from the Lazio region, specifically from Rome, where it is a traditional accompaniment in dishes that highlight delicate and creamy flavors.

Properties: Being made primarily from wheat flour and egg, fettuccine provides quick energy through carbohydrates and also a moderate amount of protein from the egg. It is a versatile base for multiple recipes, as it pairs well with a wide variety of ingredients, from vegetables and seafood to meats and cheeses.

In Latin America, fettuccine is also known by synonyms such as flat noodles or simply noodles when referring to similar pastas, although technically the size and thickness can vary. In some countries, they are also called fetuchinis, respecting the adapted Italian pronunciation.