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Flour, Bakery

Pasta, Couscous, Rice

Tomato, Olive Oil,
Vinegar

Cold Cut,
Salami, Sausage

Italian Cheese

mì ý fettuccine divella

Fettuccine (500g) – DIVELLA

65.000 ₫

Fettuccine is a broad, flat pasta shape that originates from the Lazio region of Italy, particularly Rome. Its name comes from the Italian word “fettuccia,” meaning “little ribbon,” which perfectly describes its long, wide strands. This pasta is often paired with rich, creamy sauces like Alfredo, or lighter sauces made with butter and herbs, making it a versatile option in Italian cuisine.

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Fettuccine is one of the most iconic pasta shapes from the Lazio region, with a history that goes hand in hand with Italian culinary traditions. The name “fettuccine” refers to its ribbon-like shape, and it has long been associated with the rich food culture of Rome. While fettuccine is often served with creamy sauces, it is also paired with ragu, vegetable-based sauces, or even simple butter and cheese.

The popularity of fettuccine exploded internationally, especially thanks to the famous “Fettuccine Alfredo” dish, which was introduced to America in the early 20th century. This dish, originally created in Rome, features fettuccine served with a rich butter and Parmesan cheese sauce, embodying the simplicity and richness of traditional Italian pasta.

Ingredients and Characteristics:

  • Made from 100% durum wheat semolina and water (no eggs)
  • Flat, ribbon-like shape
  • Ideal for heavier sauces such as Alfredo, or lighter sauces with butter and herbs
  • Absorbs sauces well, making it perfect for rich and creamy dishes

Cooking Instructions:

  • Bring a large pot of salted water to a boil.
  • Add fettuccine and cook for 8-10 minutes, or until al dente.
  • Drain, saving a small amount of cooking water to adjust the sauce as needed.

Serving Suggestions:

  • Fettuccine Alfredo: Toss with a rich sauce made from butter, cream, and Parmesan cheese for a classic Roman dish.
  • Fettuccine with Ragu: Serve with a slow-cooked meat ragu, such as a traditional Bolognese, for a hearty and satisfying meal.
  • Fettuccine with Pesto: Mix with a fresh basil pesto sauce for a lighter, aromatic option.
  • Fettuccine Primavera: Combine with sautéed vegetables and a light garlic olive oil sauce for a vibrant and healthy dish.

Storage Instructions:

  • Keep uncooked pasta in a cool, dry place, away from moisture.
  • If cooked, refrigerate fettuccine in an airtight container for up to 3 days.
  • Fettuccine can also be frozen after cooking. Store in an airtight container or freezer bag for up to 3 months. To reheat, simply heat in a saucepan with sauce or a bit of water.

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