Fettuccine (truly “small strips” in Italian) is a sort of pasta well known in Roman food. It is an even thick noodle made of egg and flour (for the most part one egg for each 100 g of flour), more extensive than however comparative to the tagliatelle average of Bologna. It is frequently consumed with sugo d’umido (meat ragù) and ragù di pollo (chicken ragù).
FC 96 – Cut Fettucine
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