As already mentioned in one of my posts, the new Languages Alive’s workshops will be teaching how to make gnocchi and fettuccine in London. Fettuccine are widely used in Italy with funghi (mushrooms), ragu’ (sauce with meat – called Bolognese sauce in Anglo-Saxon countries) and more. Here you will see how easy is to make fettuccine, however Chef Max has given me some really useful tips to reach a perfect texture. If you want the full recipe please leave your comments and I will reply as soon as possible. The same recipe applies for pappardelle too whose picture you will find below. Now enjoy the pics and do not forget when in Italy ask for pasta con ragu’ not pasta con salsa bolognese!