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- Q20032 subject Q19953696.
- Q20032 subject Q8432852.
- Q20032 abstract "Fettuccine (pronounced [fettutˈtʃiːne]; literally "little ribbons" in Italian; sing. Fettuccina) is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with sugo d'umido (beef ragù) and ragù di pollo (chicken ragù).Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops.Spinach fettuccine is made from spinach, flour, and eggs.".
- Q20032 alias "Fettucce, fettuccelle".
- Q20032 country Q38.
- Q20032 ingredient Q36465.
- Q20032 ingredient Q93189.
- Q20032 ingredientName "Flour,eggs".
- Q20032 thumbnail Fettucine1.JPG?width=300.
- Q20032 type Q178.
- Q20032 wikiPageWikiLink Q178.
- Q20032 wikiPageWikiLink Q1891.
- Q20032 wikiPageWikiLink Q19953696.
- Q20032 wikiPageWikiLink Q20010.
- Q20032 wikiPageWikiLink Q20044.
- Q20032 wikiPageWikiLink Q2915859.
- Q20032 wikiPageWikiLink Q36465.
- Q20032 wikiPageWikiLink Q3699146.
- Q20032 wikiPageWikiLink Q38.
- Q20032 wikiPageWikiLink Q5571808.
- Q20032 wikiPageWikiLink Q652.
- Q20032 wikiPageWikiLink Q8432852.
- Q20032 wikiPageWikiLink Q93189.
- Q20032 alternateName "Fettucce, fettuccelle".
- Q20032 country Q38.
- Q20032 mainIngredient Q36465.
- Q20032 mainIngredient Q93189.
- Q20032 name "Fettuccine".
- Q20032 type Q178.
- Q20032 type Food.
- Q20032 type FunctionalSubstance.
- Q20032 type Thing.
- Q20032 type Q2095.
- Q20032 comment "Fettuccine (pronounced [fettutˈtʃiːne]; literally "little ribbons" in Italian; sing. Fettuccina) is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna.".
- Q20032 label "Fettuccine".
- Q20032 depiction Fettucine1.JPG.
- Q20032 name "Fettuccine".