Fettuccine

Fettuccine is a type of pasta popular in Italian cuisine, known for its long, flat, and thick strands, which make it ideal for hearty sauces. While fresh fettuccine is best enjoyed immediately, dried fettuccine has no specific season and is available year-round. It is a staple in Roman and Tuscan cooking, often served with rich, creamy sauces like Alfredo or with a simple preparation of olive oil and herbs. Fettuccine's robust texture also makes it suitable for meat ragùs and vegetable-based sauces.

Fettuccine Synonyms

Fettuccine noodles
fettucce

Fettuccine Substitutes

Different Forms/Types of Fettuccine

Dried Fettuccine

Pasta that has been dried and packaged, with a longer shelf life than fresh varieties, found in the pasta aisle.

Fresh Fettuccine

Egg-based pasta cut into ribbon-like strands, typically found in the refrigerated section of grocery stores.

Spinach Fettuccine

Fettuccine that incorporates spinach for additional flavor and a green color, available in both fresh and dried forms.

Whole Wheat Fettuccine

A healthier alternative made from whole wheat flour, offering a nuttier flavor and more fiber.

How to Choose Fettuccine

For fresh fettuccine, look for pasta that has a consistent, vibrant color and a firm texture. It should not be sticky or clumped together. For dried fettuccine, check the packaging for any signs of moisture or damage. The ingredients list should be short, ideally just semolina or durum wheat flour and eggs.

Cooking/Prep Tips for Fettuccine

Fettuccine, a type of pasta popular in Roman and Tuscan cuisine, is known for its flat and thick strands, which make it ideal for hearty sauces. When cooking fettuccine, it's important to use a large pot with plenty of boiling, salted water to prevent the noodles from sticking together. Cook the pasta al dente, which means it should be tender but still firm to the bite. This usually takes about 8-12 minutes, but it's best to start checking a few minutes before the package instructions suggest, as cooking times can vary. Once cooked, reserve a cup of pasta water before draining to help emulsify and thicken your sauce.

Shelf Life of Fettuccine

Fresh fettuccine should be stored in the refrigerator and used by the date indicated on the package, usually within a few days of purchase. Dried fettuccine should be stored in a cool, dry place in an airtight container and can last for up to two years. Cooked fettuccine can be refrigerated in an airtight container and should be consumed within three days.

Recommended Brands for Fettuccine

dried fettuccine: De Cecco

fresh fettuccine: Buitoni

whole wheat fettuccine: Barilla

Cooking Techniques for Fettuccine

Boiling: The standard method for cooking fettuccine is to boil it in salted water. Use about 4-6 quarts of water for every pound of pasta and add salt to taste (usually around 1-2 tablespoons). Stir occasionally to prevent sticking and check for doneness frequently once the lower end of the cooking time is reached.

Tossing with Sauce: After boiling, fettuccine is often tossed with sauce in a separate pan. This allows the pasta to absorb flavors and helps the sauce adhere to the noodles. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.

Finishing in the Pan: For an extra layer of flavor, finish cooking the fettuccine in a pan with the sauce. This technique, known as 'mantecare' in Italian, involves adding the nearly cooked pasta to the sauce with a bit of pasta water and cooking it for a final minute or two. This helps the pasta to fully absorb the sauce's flavor.