-
Fettuccine is a type of
pasta po****r in
Roman cuisine. It is
descended from the
extremely thin
capelli d'angelo of the Renaissance, but is a flat, thick...
-
Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) or
fettuccine al
burro (lit. '
fettuccine with butter') is an
Italian and Italian-American pasta...
- linguini, English: /lɪŋˈɡwiːni/) is a type of
Italian pasta similar to
fettuccine and trenette, but
elliptical in
section rather than flat. It is about...
-
meaning 'to
gobble up') are large, very broad, flat pasta,
similar to wide
fettuccine,
originating from the
Tuscany region of Italy. The
fresh types are two...
-
known as the
birthplace of
fettuccine Alfredo.
Alfredo Di Lelio, the
founder of
Alfredo alla Scrofa,
claims have
created fettuccine Alfredo.
According to family...
-
pieces of
tagliatelle are long, flat
ribbons that are
similar in
shape to
fettuccine and are
traditionally about 6 mm (1⁄4 in) wide.
Tagliatelle can be served...
-
dried pasta from Genoa, Liguria; it is
similar to both
linguine and
fettuccine.
Trenette is the
plural of trenetta, but is only used in the
plural and...
- long thin
strips (usually
called by
different names)
similar to
Italian fettuccine. The
pasta is
traditionally made by
rolling the
dough out in to a thin...
-
topped with
Normande sauce. It is
sometimes used with
fettuccine dishes, such as
chicken fettuccine. It may also be
served on
vegetables to add flavor,...
-
press and
served on the side.
Final preparation of a
pasta dish, as with
fettuccine Alfredo;
Preparing a
compound butter, such as
beurre maître d'hôtel. A...
