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Fettuccine

Fettuccine

Spaghetti, Spaghettini, Spaghettoni… the difference is only in the dimensions. Among the variety of pasta cuts, we find other long cut pasta differing from one another only by the thickness of the ribbon and, in some cases, by the colour of the pasta. Here we find Fettucine: little strings of pasta dough with the ideal thickness to enhance both the richest ragu and the lightest sauce.

Fettuccine

Shape

Fettuccine are slim flat pasta dough strings, 7mm wide: they are similar to Tagliatelle, with the only difference they are slightly wider.
Barilla Fettuccine are made with a pasta dough, duly rolled with patience and care, according to the Emilian tradition, to have a rough and porous appearance, ideal for holding the sauce and enhancing their flavour.

How to use

The Bolognese ragu is the most traditional sauce for Fettuccine, but this shape can also be matched to lighter sauces, such as vegetables, cream and ham or seafood.
For a fresh and inviting pasta dish, Barilla suggests trying Fettuccine with vegetables, or adding prawns.