Английская Википедия:Fettuccine

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Fettuccine (Шаблон:Respell; Шаблон:IPA-it; Шаблон:Lit; Шаблон:Singular fettuccina) is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance[1] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every Шаблон:Convert of flour). At about Шаблон:Convert, it is wider and thicker than, but similar to, the tagliatelle typical of Bologna,[2]Шаблон:Sfn which are more common elsewhere in Italy and is often used as a synonym. Spinach fettuccine is made from spinach, flour, and eggs.

The terms fettucce and fettuccelle are often used as synonyms for this pasta, but the former term is more precisely used for wider (about Шаблон:Convert) and the latter for narrower (about Шаблон:Convert) forms of the same pasta.[3]

Fettuccine is often classically eaten with Шаблон:Lang ("beef ragù") or Шаблон:Lang ("chicken ragù").Шаблон:Sfn A famous dish made with fettuccine is fettuccine Alfredo, a simple dish of pasta, parmesan cheese, and butter which was created and named at a restaurant in Rome in the early 20th century as a tableside "performance".[4] It has since become more popular in the United States than in Italy.Шаблон:Sfn[5][6]

Fettuccine is traditionally made fresh (either at home or commercially), but dried fettuccine can also be bought in stores.

See also

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References

Bibliography

Шаблон:Commons category

Шаблон:Pasta


Шаблон:Italy-cuisine-stub