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Fettuccine
Flat ribbons of pasta cut from a sheet of durum wheat dough, or extruded to the same shape. Egg often enriches the dough.
Origin
A central Italian ribbon pasta.
Flavour
Mild and wheaty, with more richness if egg is in the dough.
How to use it
Boil until tender and sauce it with something that clings, such as butter, cream, or a meat ragù.
Storage
Dried fettuccine keeps airtight. Fresh belongs in the fridge.
Recipes using it
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