Fettuccine

PastaGrainAllergen: GlutenAllergen: EggNeutralWheatySilkyChewy

Nutrition (per 100 g)

Calories: 371
Protein (g): 13
Fat (g): 1.5
Carbs (g): 74.7
Fiber (g): 3.2
Sodium (mg): 6

Values reflect dry pasta; cooked pasta shows lower values per 100g due to water absorption. Egg-enriched versions may be slightly higher in protein and fat.

Storage

Room temp: up to 730 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Long, flat ribbons of durum wheat pasta about 6–7 mm wide. Cooked to a silky, slightly chewy texture, their broad surface clings to rich sauces like Alfredo or meaty ragu. Sold dried or fresh, often in nests or straight strands.

Originating in central Italy, especially Rome and Lazio, fettuccine developed as an egg-enriched pasta and gained fame through dishes like fettuccine Alfredo. The shape spread worldwide via Italian restaurants and industrial pasta production.