0_Wizard
Have you ever had linguine, it's a big of a wider noodle than spaghetti, but not as wide as fettuccine.
It is about in width, which is wider than spaghetti but not as wide as fettuccine.
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Linguine
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Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Linguine
Linguine (; ) is type of pasta – like fettuccine and trenette, but elliptical in section rather than flat. It is about in width, which is wider than spaghetti but not as wide as fettuccine. The name "linguine" means "little tongues" in Italian, where it is a plural of the feminine "linguina". Linguine are also called "trenette" or "bavette". A thinner version of linguine is called linguettine. Linguine originated in Genoa and the Liguria region of Italy. "Linguine alle vongole" (linguine with clams) and "Trenette al pesto" are popular uses of this pasta. While spaghetti traditionally accompanies meat and tomato dishes, linguine are often served with seafood or pesto.
Fettuccine Alfredo
Fettuccine Alfredo () or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating on the pasta. In other words, it is pasta with butter and Parmesan cheese (), one of the oldest and simplest ways to prepare pasta. Alfredo Di Lelio gave it this name at his restaurants in Rome, in the early to mid 20th century. The dish became popularized and spread to the United States. The recipe has evolved and its commercialized version is now ubiquitous with heavy cream and other ingredients.
Carbonara
Carbonara () is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (pork cheek), and pepper. The recipe is not fixed, with any sort of hard cheese and any kind of pasta being acceptable. Cooks often use pancetta instead of guanciale. Another common substitute outside Italy is lardons of smoked bacon. The cheese is usually Pecorino Romano. Spaghetti is the usual pasta, however, fettuccine, rigatoni, linguine, or bucatini are also used. The dish was created in the middle of the 20th century. The pasta is cooked in moderately-salted boiling water. The guanciale is briefly fried in olive oil so that it does not become too crispy and instead remains soft.
Instant noodle
Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet/container. Dried noodle blocks are cooked or soaked in boiling water before eating. The main ingredients used in dried noodles are usually wheat flour, palm oil, and salt. Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar.
Bolognese sauce
Bolognese sauce , known in Italian as ragù alla bolognese ], ragù bolognese ], or simply ragù, is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, it is customarily used to dress ""tagliatelle al ragù"" and to prepare ""lasagne alla bolognese"". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine "ragù alla bolognese" is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork.
Fettuccine
Fettuccine (; literally "little ribbons" in Italian; sing. "Fettuccina") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with "sugo d'umido" (beef ragù) and "ragù di pollo" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include Fettuccine Alfredo.