Fettucelle

Fettucelle

Pronounced:

Fettucelle, the narrower version of fettuccine. They're made in the same way as fettuccine only cut slightly thinner. These thinner ribbons cook quicker and have a larger surface area to mop up creamy sauce

Shape description

Narrower version of fettuccine, 3mm wide

Origin
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Meaning of the name

Ribbon shape

Alternative names

Instructions for making

Fettucelle

Best Flour
Plain Wheat Flour
Ingredients
Flour, egg, salt, water
Difficulty
Easy

Roll the dough out thinly on a lightly floured surface or using a pasta machine. Roll or fold one end loosely towards the center of the sheet, then do the same with the other so that they almost meet in the middle. Lift one folded side on top of the other – do not press down on the fold. Working quickly and deftly with one motion, cut into thin slices with a sharp knife, down the length of the folded pasta. Immediately unravel the slices

How best to serve
Fettucelle

Tomato, oil, seafood or cream based.

Recommended dish or sauce

White sauce

Try this recipe

Truffled asparagus
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