Qu'est-ce que le/la/l'Ribbon ?
A broad, flat pasta, like fettuccine or tagliatelle, commonly made from durum wheat and eggs, used in various sauces.
Quel goût a le/la/l'Ribbon ?
Le/La/L'Ribbon a un goût neutral, starchy avec des arômes mild, starchy.
- Taste
- Neutral, Starchy
- Texture
- Firm, Smooth, Al dente
- Aroma
- Mild, Starchy
- Acidity
- Low
Technical Metrics
Valeurs nutritionnelles
Per 80 g Calories160 kcal
Total Fat1 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol20 mg
Protein6 g
Total Carbohydrate30 g
Dietary Fiber1 g
Total Sugars0.5 g
Calcium10 mg
Iron0.8 mg
Potassium60 mg
Le secret du chef
Always reserve some pasta cooking water; its starch helps emulsify sauces and makes them cling better to the pasta.
Substituts & Proportions pour Ribbon
Le meilleur substitut pour le/la/l'Ribbon est Fettuccine, à utiliser dans un rapport de 1:1. Most direct substitute for shape, texture, and sauce-holding.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Fettuccine Meilleur | 1:1 | Most direct substitute for shape, texture, and sauce-holding. |
| Tagliatelle | 1:1 | Very similar to fettuccine, often slightly wider. |
| Linguine | 1:1 | Thinner, but still flat; good for lighter sauces. |
| Pappardelle | 1:1 | Wider and often thicker; excellent for robust sauces. |
Comment choisir et conserver le/la/l'Ribbon
- Look for pasta made from 100% durum wheat semolina for best texture.
- Fresh pasta cooks faster than dried.
Quels accords culinaires avec le/la/l'Ribbon ?
- Alfredo Sauce
- Bolognese
- Carbonara
- Mushroom Sauces
- Seafood Sauces
Questions fréquentes
Quel goût a le Ribbon ?
Neutral, Starchy Mild, Starchy
Quel est un bon substitut pour Ribbon ?
Le meilleur substitut est Fettuccine (1:1). Most direct substitute for shape, texture, and sauce-holding.
Comment choisir et conserver le Ribbon ?
Look for pasta made from 100% durum wheat semolina for best texture. Fresh pasta cooks faster than dried.
