I prodotti Barilla

Fettuccine





 
LINE
Classic Blue Box
forma
SHAPE
Long shapes
forma
TYPE
Durum wheat pasta



Fettuccine

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).

1
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.

1
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.

 


Recipes (12)


PREPARATION TIME
10 minuti

DIFFICULTY
Medium


The thicker alternative to spaghetti, Fettuccine is made mouth-watering in a creamy white wine sauce with Italian sausage, leeks, parmesan and fresh parsley.

Tags: leek, Main course, Parmigiano Reggiano Cheese, parsley, sausage, white wine, Medium, Autumn






PREPARATION TIME
40 minuti

DIFFICULTY
Medium


Traditionally, fettuccine is a kind of pasta that is very popular in Rome and throughout Lazio. In this recipe, they are served with butter, meat sauce and Pecorino.

Tags: First course, flour, meat sauce, Medium, Spaghetti supper






PREPARATION TIME
45 minuti

DIFFICULTY
Medium


A unique fettuccine gratin with the addition of butter, anchovies, Parmigiano Reggiano and Gruyère. Wonderfully tasty!

Tags: egg, First course, flour, Medium, In the oven/Baked




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