Fettuccine is often classically eaten with sugo d'umido (beef ragù) or ragù di Pollo (chicken ragù). Dishes made with fettuccine include fettuccine Alfredo, which – born in Rome as a homemade pasta dish topped with an emulsion of butter and grated cheese– evolved in the mid-20th century, achieving significant popularity in the U.S. and becoming a cornerstone of Italian-American cuisine.

• Made from semolina flour, water, and salt
• Can be stored at room temperature almost indefinitely
• Air-dried, bronze-extruded pasta originated in southern Italy
• The firmness of dried pasta allows it to hold up the heartiest sauces
• The rough texture helps flavorful sauces to “cling” to dried pasta
• Most shapes of dried pasta double in shape when cooked