Fettuccine

(Italian pasta)

The “fettuccine” are typical of central and northern Italy. Their name comes from the name “fettucce” (ribbons) long strips, s’ gets stretch the dough into a thin sheet after it has been wound on itself and then it will cut into thin strips – Are very similar to tagliatelle but these are richest of eggs, are in fact more yellow and thinner. – In Emilia-Romagna the typical dressing to match with this type of pasta is the sauce bolognese, but can be used different toppings such as tomato sauce, mushrooms, truffles, seafood, peas and more.

fettuccine

fettuccine alla boscaiola