Last Updated : Sep 29,2017
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Fettuccine pasta is a popular Italian pasta shape which can be found all over the world in markets and restaurants. The long ribbons of pasta are suitable for a range of sauces, although they are most famously used in many recipies.
In Italian, fettuccine means "little ribbons," and the pasta does indeed look like a pile of ribbons on the plate. Traditional fettuccine pasta comes in thick ribbons which are robust enough to hold light to medium sauces, especially tomato and cream sauces by convention. Chunky sauces may not fare as well, since the chunks tend to settle to the bottom of the dish unless they can be readily picked up with the pasta fork.
Dried fettuccine pasta is usually made from durum wheat, so it is thick and chewy when cooked properly. Since the ribbons of pasta have a tendency to catch and stick together, it is an excellent idea to toss freshly cooked fettuccine pasta with butter or olive oil for lubrication.
Fresh fettuccine pasta has a much lighter, eggier flavor. It is especially popular in the spring, and at fine restaurants which make their own pasta. Some producers pride themselves on making formidably long ribbons of fettuccine. In this case, a single ribbon of pasta can fill up an entire fork with ease. Ingredients such as dried spinach may be added to fresh pasta for a unique color and hint of flavor.
Boil plenty of water in a large pan with 1 tsp of salt and 1 tsp of oil. Add the fettuccine to the boiling water by adding a few at a time. Cook uncovered, stirring occasionally and gently until the fettuccine is tender. Cooking times may vary with the size and the thickness of the fettuccine. Immediately drain the cooked fusilli into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside.If the fettuccine is not to be used immediately, add 1 tbsp of oil to it and toss it.
Green Fettuccine is made by adding boiled and pureed spinach to the pasta dough and then make the fettuccine as usual. Green fettuccine is found on the same aisle as other pasta products. It is dried wide noodle pasta mixed with fresh spinach leaves, which imparts the green colour. This variety of pasta not only enhances the look of the dish but also is of great nutritive significance.
Having Spinach in it, serves as a scrumptious and colorful appealing dish. It goes well with all veggies, just experiment with your choice or favorites and cook with minimal spice for best flavour. Just the plain green fettuccine tastes immensely wonderful with cheese topped and a little bit of mixed herbs sprinkled.
How to Select
Choose ribbon shape pasta which is translucent, creamy yellow color without any tint of gray. When held up to the light it should appear translucent, without signs of any air bubbles or dark specs. The dark specs should only appear if it due to the type of flavoring agent used. Look at the thickness of different brands of pasta and if there is a difference, choose the thinner brand. Pasta that is too thick will become doughy when cooked.
When selecting fresh fettucine look for the expiration date to be sure it will be fresh up until the time it will be used. Another factor to consider is the brand of pasta you prefer. The nutritional value of the pasta will also be shown on the label or package. It will show calories, fat and cholesterol content, and it will list the nutrients contained. The food label or package may also contain other information such as cooking instructions and estimated serving sizes.
" Both fresh and dried versions are used to make fettuccine Alfredo, a quintessential dish which layers fettuccine pasta in a thick, creamy sauce. To make the dish, cooks toss freshly cooked pasta with heavy cream and a mixture of cheeses such as Parmesan and Romano. Fettuccine Alfredo is typically finished with lavish amounts of fresh ground salt and pepper.
" Deliciously simple, yet very impressive seafood pasta dish with cream and Parmesan cheese.
" Light, very healthy and overwhelmingly green, this is a vegetarian delight broccoli flowerets, oil, sesame seed, toasted, fettuccine, broken up, Parmesan cheese.
" Chocolate Fettuccine with Vanilla Sauce and Strawberries Recipe
" Drain the pasta thoroughly and transfer to warm soup plates. Top with sauce and use two forks to gently lift the pasta and allow the sauce to coat it. Spoon the berries on top, garnish with mint leaves and serve immediately.
How to Store
Store it, unopened, in a cool, dry cupboard for six to eight months or as per the expiry date. Dried, fresh, and cooked pasta need to be stored in different ways. Fresh pasta will keep for 1-2 days in the refrigerator and can also be frozen. Stuffed pasta or fresh pasta made with eggs will keep for 1 day in the refrigerator or 2 months in the freezer. Cooked pasta will keep for 3-5 days in the fridge or freezer. When refrigerating or freezing cooked pasta, be sure it is stored in a well sealed container so that it does not absorb any odors.
" Fettucine is a good source of fiber and complex carbohydrates, which provides our bodies with vitamins, minerals and energy.
" Some of the ingredients used in making the low carbohydrate pastas are soy products, wheat gluten, egg whites, rice flour, and salt. The low-carb products are also higher in protein and fiber than regular pasta.
" Although pasta is nearly fat free, the sauces and other toppings added to the pasta are what add calories and fat. To maintain the low fat, low calorie advantages of pasta, it is important to keep the sauce low-fat also.
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