Below is a list of all known varieties for Fettuccine. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Fettuccine (Bronze-Cut) | Pasta extruded through bronze dies, which creates a rough, matte surface that is superior for holding thick, creamy sauces like Alfredo. |
| Fettuccine (Castagne/Chestnut) | A specialty pasta from mountainous regions, made with a portion of chestnut flour, lending the pasta a unique, slightly sweet, earthy flavor. |
| Fettuccine (Chickpea Flour) | Fettuccine made primarily from chickpea (garbanzo bean) flour, offering a high-protein, gluten-free option with a slightly denser texture. |
| Fettuccine (Dried, Straight) | Standard dried Fettuccine, sold in straight, rigid bundles rather than curved or nested forms. |
| Fettuccine (Fine Cut) | A slightly thinner cut of the traditional Fettuccine ribbon, falling between Fettuccine and Linguine in thickness. |
| Fettuccine (Garlic Parsley) | Fettuccine dough seasoned and colored with dried garlic and parsley flakes, adding immediate flavor and aroma to the final dish. |
| Fettuccine (Gluten-Free) | Fettuccine made from a blend of alternative flours, providing a gluten-free option for the wide ribbon shape. |
| Fettuccine (Mezze/Short Cut) | Fettuccine cut into short, manageable lengths, typically used in stews or baked dishes instead of long strands. |
| Fettuccine (Pesto Infused) | Fettuccine dough blended with dried basil and pine nuts, giving the pasta a subtle flavor base of classic pesto. |
| Fettuccine (Saffron Dough) | Fettuccine dough infused with high-quality saffron threads, giving the ribbons a vibrant yellow-orange color and a delicate, floral aroma. |
| Fettuccine (Squid Ink) | Pasta dough colored with squid ink, creating a black ribbon with a subtle briny flavor, traditionally paired with seafood. |
| Fettuccine (Tomato and Basil) | Fettuccine dough infused with both tomato puree and dried basil flakes, providing a classic Italian flavor profile. |
| Fettuccine (Tomato/Red) | Fettuccine dough infused with tomato puree, imparting a subtle sweetness and red color. |
| Fettuccine (Tricolor) | A mix of plain, spinach (green), and tomato (red) fettuccine, commonly used for visual appeal in pasta salads. |
| Fettuccine (Whole Wheat) | Flat, thick ribbons made from whole durum wheat flour, giving them a rustic flavor and higher fiber content. |
| Fettuccine Alfredo | Fettuccine Alfredo is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese which melt and emulsify to form a rich cheese sauce coating the pasta. Originating in Rome in the early 20th century, the recipe is now popular in the United States and other countries. |
| Fresh Fettuccine | Freshly made, non-dried fettuccine pasta, characterized by a more tender texture and quicker cooking time than the dried variety. |
| Spinach Fettuccine | Fettuccine dough infused with pureed spinach, giving the pasta a green color and subtle earthy flavor. |