Fettuccine (literally “little ribbons” in Italian) is a type of pasta popular in Roman Cuisine. It is a flat thick noodle made of egg and flour (usually one egg each 100g flour) wider than but similar to the tagliatelle typical of Bologna. They are eaten with sugo d’umido (beef ragù) and ragù di pollo (chicken ragù).
Fettuccine are traditionally made fresh (either at home or commercially) but dried tagliatelle can also be bought in shops.
A popular fettuccine dish in North America is fettuccine alfredo. Spinach fettuccine are made from spinach, flour, and eggs.