In Italy, the first pasta shapes were made by hand with simple tools. Fettuccine are made from flat sheets of pasta cut into ribbon-shaped strands (fettucce).
Fettuccine, meaning "little ribbons" in Italian, is one of the oldest and most common pastas. The origin of fettuccine is difficult to trace because it is available in several regions of Italy and known by different names. This long and flat pasta is suitable for a wide variety of sauces and uses– spicy, seafood, hearty meat or rich cream sauces – for a truly authentic Italian meal.
The thickness of fettuccine means it can withstand extremely robust sauces. Try it with dairy-based, oil-based, or tomato-based sauces, and with sauces combined with meat, vegetables, seafood, or cheese.
01. Bring 4 - 6 quarts of water to a rolling boil, add salt to taste.
02. Add contents of package to boiling water. Stir gently.
03. Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.
04. Remove from heat. Drain well.
05. Serve immediately with your favorite Barilla sauce.
Creamy Fettuccine with Italian Sausage and Leeks creata daGarbia