Fettuccine is also known as
Gnocche pelose,
lane,
lane pelose,
ramicce, and
sagne. In Umbria, thick fettuccine are called
macchecroni; in Abruzzo,
tajarelloni; in the Marche,
strenghe; and in Sicily,
lasagne.
The art of cutting sheets of lasagne into finer noodles was discovered in the 15th century. Maestro Martino, author and the world’s first celebrity chef wrote in his
Libro de arte coquinaria in 1456 that fettuccine should be cut to the width of the finger.
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Fettuccine carbonara
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The name literally ‘little ribbons’. It is central Italian equivalent of the northern Italian tagliatelle, its name in Italian first recorded in 1897 means ‘little slices, little ribbon’. It was made by nuns in Roman convents and sent to new mothers in the belief they would aid the production of milk.
History of fettuccine
