fettucine
noun plural but singular or plural in construction see fettuccine

New Collegiate Dictionary. 2001.

Look at other dictionaries:

  • fettucine — [fetutʃine] n. f. pl. ÉTYM. 1979, sous la forme altérée fetuccini, n. f., ital., même sens, pl. de fettuccina, dimin. de fettuccia « petite tranche, ruban », lui même dimin. de fetta « tranche, morceau ». ❖ ♦ Pâtes alimentaires coupées en rubans… …   Encyclopédie Universelle

  • fettucine — n. type of pasta in the form of narrow strips …   English contemporary dictionary

  • fettucine —    (feh too CHEE neh) [Italian: little ribbon] pasta that has been cut in long, flat, narrow strips …   Dictionary of foreign words and phrases

  • fettucine — fet·tu·ci·ne …   English syllables

  • fettucine — noun plural but singular or plural in construction see fettuccine …   Useful english dictionary

  • fettuccine — or fettuccini or fettucine or fettucini noun plural but singular or plural in construction Etymology: Italian, plural of fettuccina, diminutive of fettuccia small slice, ribbon, diminutive of fetta slice, probably alteration of *offetta, from… …   New Collegiate Dictionary

  • Fettuccine alfredo — is a pasta dish made from fettuccine pasta tossed with Parmesan cheese, butter, and heavy cream. As the cheese melts, it thickens the liquids to form a smooth and rich coating on the pasta. Although it was named by an Italian restaurateur, at his …   Wikipedia

  • Italian-American cuisine — (more simply known as Italian food in the United States) is the cuisine of Italian American immigrants and their descendents, who have modified Italian cuisine under the influence of American culture and immigration patterns of Italians to the… …   Wikipedia

  • Hell's Kitchen (U.S. season 3) — This article contains contestant information and episode summaries from Season 3 of the American competitive reality television series Hell s Kitchen . Cast during February 2007, the third season started airing on the FOX television network on… …   Wikipedia

  • ТУКМАЧИ —         салма вятская, вятская лапша, основой которой являются взятые в равных частях пшеничная и гороховая мука. Салма вятская стала русским блюдом с XVI в., после покорения Казанского ханства и входившего в его состав Булгарского государства.… …   Большая энциклопедия кулинарного искусства

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”