fettuccine

American  

[fet-uh-chee-nee, fet-toot-chee-ne] / ˌfɛt əˈtʃi ni, ˌfɛt tutˈtʃi nɛ /

Or fettuccini

noun

Italian Cooking.

1. a type of pasta in long, wide, flat strips.

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Usage

See zucchini.

Etymology

Origin of fettuccine

First recorded in 1910–15; from Italian, plural of fettuccina, diminutive of fettuccia, diminutive of fetta “slice, ribbon,” from offetta (unattested), Latin off(a) “flour cake, lump of food” + Italian -etta diminutive suffix ( see -ette)

Example Sentences

See Examples For:

fettuccine

For more than a century, Americans have adapted dishes with Italian roots such as fettuccine Alfredo, chicken Parmesan and spaghetti with meatballs.

From Seattle Times ● Feb. 25, 2024

Family-owned Continental, which sells fettuccine and ravioli to Whole Foods and the general public, is also paying more for tomatoes used in sauce after crop setbacks in Spain and India.

From Reuters ● Aug. 30, 2023

If it’s not available, tagliatelle is the best substitute, followed by fettuccine.

From Washington Times ● Aug. 1, 2023

Airline pilot Ryota Mise, on a layover from Japan, finished off his fettuccine Alfredo — a portion that might not have fit in an overhead compartment — and declared it “yummy.”

From Los Angeles Times ● May 6, 2023

I also asked him to make the pasta for the first course: morels sauteed in butter with thyme and, for color, the tiny fava beans, over fresh egg fettuccine.

From "The Omnivore's Dilemma" by Michael Pollan