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Armenians love Italian cuisine. And since pasta is one of its symbols, Armenians also love pasta very much. Yet, with so many pasta varieties, not everyone knows its specifics.
To fill that gap, GastroVino, in collaboration with Andaco, the exclusive representative of the Barilla brand in Armenia, will introduce one type of pasta each week.
We’ve already introduced linguine, fusilli, penne, and spaghetti. Today is fettuccine’s turn.
Originating in Lazio, fettuccine is traditionally made from fresh dough of flour and eggs, rolled and cut by hand into long ribbons about 6-10 mm wide.
In Italian terminology, the wider ribbons are called fettuccine, while the narrower ones are known as fettuccelle.
Fettuccine achieved worldwide fame thanks to Fettuccine Alfredo. The story begins in Rome in 1908. Alfredo di Lelio, who worked at his mother’s restaurant Piazza Rosa, created a nourishing, easily digestible dish for his wife after she had given birth.
He prepared fresh fettuccine by hand and tossed it with high-quality butter and Parmesan. His wife loved the dish so much that she suggested adding it to the restaurant menu. Pasta with butter and Parmesan had existed in Italy for centuries; Alfredo’s innovation lay not in the ingredients but in the technique. By skillfully emulsifying the butter and cheese with the pasta, he created a smooth, homogeneous sauce.
In 1914, Alfredo opened his own restaurant on Via della Scrofa in Rome – now known as Alfredo alla Scrofa – marking the second chapter of the story. He captivated guests by preparing Fettuccine Alfredo tableside, tossing the pasta with a large spoon and fork.
In 1927, American journalist George Rector compared Alfredo’s seemingly simple fettuccine to the art of Rembrandt, noting that true mastery lies not in the ingredients but in the execution.
Fettuccine is cooked and served al dente: fresh fettuccine takes about 2-4 minutes to cook, while dried fettuccine requires 8-10 minutes.
Beyond Alfredo, many other sauces pair beautifully with fettuccine; more than twenty variations can be found on the Barilla website.
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