Fettuccine is an Italian long, thin egg noodle (about 1/4" to 3/8" wide). Fettuccine holds up well with substantial sauces such as Alfredo (cheese and cream).
Tagliatelle is essentially the same thing as fettuccine and the two can be used interchangeably. You can find either or both of these in most any well-stocked grocery store.
Add the dry pasta to a pot of boiling, salted water.
Cook for 10-11 minutes, drain and serve. Because manufacturers may vary the width or thickness of their pasta make sure to follow the package instructions.
Semolina (Wheat), Durum Wheat Flour.