Pasta, Grain | Vegetarian

Fettuccine Noodles

Triticum aestivum Allergens: Wheat, Eggs
Fettuccine Noodles

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Durum wheat semolina, Eggs

The Forktionary Angle

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Definition

A type of flat, thick pasta made from durum wheat and eggs, popular in Roman and Tuscan cuisine.

Sensory Profile

TasteMild, starchy, slightly wheaty, savory
TextureFirm, chewy, smooth
AromaSubtle, wheaty
AcidityLow

Technical Metrics

Nutrition Facts

Per 56g (2 oz dry)
Calories371 kcal
Total Fat1.5 g
Saturated Fat0.3 g
Trans Fat0 g
Cholesterol25 mg
Protein13 g
Total Carbohydrate73 g
Dietary Fiber3.5 g
Total Sugars2.5 g
Calcium22 mg
Iron1.2 mg
Potassium200 mg

Chef’s Secret

Always cook pasta in generously salted water, and finish cooking the al dente pasta directly in the sauce with a splash of pasta water for optimal emulsification and flavor.

Substitutions

Best Match

Linguine

1:1

Very similar flat, wide shape. Excellent for rich sauces.

Tagliatelle

1:1

Similar width and egg-based composition, slightly wider than fettuccine.

Spaghetti

1:1

Common pantry staple, thinner and round, suitable for most sauces but texture differs.

Pappardelle

1:1

Buying Guide

Look for pasta made with durum wheat semolina for best texture. Fresh fettuccine cooks faster.

Flavor Pairings

Alfredo sauce carbonara bolognese seafood sauces pesto.