# 22 Italian Pasta Recipes: The Fettuccine on Our Menu, Made at Home


- Published: 2026-09-28
- Updated: 2026-09-28
- URL: https://www.hr-italy.com/en/blog/italian-pasta-recipes
- © HR Italy
- Categories: Recipes
- Tags: Fresh pasta, Pasta recipes, Fettuccine, Semolina

> **In short:** HR Italy's menu has 22 pastas: 19 fettuccine, 2 penne and 1 spaghetti. Our dough is made from semolina (durum wheat), not white flour; because semolina dough does not hold together when rolled by hand, it is rolled in special pasta machines from Italy. Every step after that follows the recipes Chef Ramazan Karagüney has developed over the years with easy digestion in mind, and our kitchens are set up so that no ingredient goes to waste. Below you will find ingredients for two and the method for each of the 22 dishes.

Pasta is the longest section of our menu: 22 dishes, 22 different sauces. In this post we show how to make every one of them at home, from the creamy classics to truffle, curry and peri-peri. But we have to start with the dough, because in our kitchen that is where every plate begins.

## How is fettuccine made at HR Italy?

### No white flour, only semolina

![Coarse, pale-yellow durum wheat semolina on a spoon and in a paper bag](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/semolina-durum-bugdayi-irmigi.webp)

Durum wheat semolina. Photo: [Horcrux](https://commons.wikimedia.org/wiki/File:Durum_wheat_flour_(2).jpg) / Wikimedia Commons, [CC BY 4.0](https://creativecommons.org/licenses/by/4.0/)

White flour is never used in our kitchen. Our pasta dough is made from semolina, the coarse flour of durum wheat. Durum is a hard wheat: its semolina is pale yellow and coarser than white flour, and pasta made from it stays firm when cooked instead of falling apart, and holds on to its sauce. In Italy, dried pasta must by law be made from durum wheat semolina and water; we use the same flour for our fresh pasta.

### Semolina can't be rolled by hand, so we use machines

![Fresh pasta strands coming out of a pasta machine die, with a hand cutting them](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/italyan-makarna-makinesi-taze-makarna.webp)

Semolina has one quirk: it does not hold together when you roll it by hand. It does not stretch like a white-flour dough; under a rolling pin it cracks and crumbles. That is why our dough is rolled in special pasta machines from Italy. The machine rolls and cuts the dough to the same thickness every time, so every portion of fettuccine cooks in the same time and to the same bite.

### Chef Ramazan Karagüney's recipes

Every step after the dough, from the thickness of the sauce to the cooking time, follows Chef Ramazan Karagüney's recipes. Our chef has been working on them for years. He is not only after flavour: he wants a plate that sits lightly and is easy to digest. All 22 pastas on the menu came out of that work.

### Nothing goes to waste

At HR Italy no ingredient is wasted; our kitchens were designed around that idea. You will see the same habit in the recipes below: croutons from stale bread, sauce from mushroom soaking water, flavour from the marrow in the bone.

### How to use these recipes

These are home versions of the dishes on our menu. Quantities serve two and use 250 g of pasta. Fresh fettuccine cooks in 2–3 minutes; if you use dried fettuccine, check that the packet says durum wheat semolina and drain it a minute before the time given on the packet. For the creamy sauces, use liquid cooking cream. At the restaurant these dishes are made with our own fresh fettuccine and our chef's recipes. To experience the difference right away, come to our restaurants: [HR Italy Eminönü](/en/eminonu) ([see on the map](https://maps.app.goo.gl/iAY12wezQvdb3gBt6)) and [HR Italy Karaköy](/en/karakoy) ([see on the map](https://maps.app.goo.gl/2TqRUBUEWsbQFDrv6)).

## Creamy Parmesan Fettuccine (Fettuccine Alfredo)

![Fresh fettuccine being twirled inside a Parmesan wheel](https://www.hr-italy.com/storage/blog/media/istanbul-italyan-restoranlari/hr-italy-taze-fettuccine-parmesan.webp)

The first line of the menu and its simplest dish. This is our version of what the world knows as Fettuccine Alfredo: fettuccine, cream and Parmesan. With only three ingredients there is nowhere to hide; if the Parmesan is not good, neither is the plate.

**Ingredients (serves 2):** 250 g fettuccine, 200 ml cream, 60 g freshly grated Parmesan, 1 tbsp butter, salt, freshly ground black pepper.

1. Cook the pasta in plenty of salted water; before draining, set aside a mug of the cooking water.
2. Melt the butter in a wide pan, add the cream and heat until it bubbles at the edges.
3. Tip the pasta into the pan, turn the heat down and stir in the Parmesan a little at a time. If the sauce gets too thick, loosen it with the pasta water.
4. Serve straight away with plenty of black pepper.

## Porcini & Truffle Mushroom Fettuccine

![Creamy fettuccine with porcini and truffle mushrooms](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/porcini-truf-mantarli-fettuccine.webp)

Porcini are the Italian autumn mushroom. Dried ones are easy to find, and they smell stronger than fresh. Truffle is in the name of this dish on our menu; at home, a few drops of truffle oil complete the aroma.

**Ingredients (serves 2):** 250 g fettuccine, 20 g dried porcini (or 200 g fresh), 1 garlic clove, 1 tbsp olive oil, 200 ml cream, 40 g Parmesan, a few drops of truffle oil (optional), salt, pepper.

1. Soak the dried porcini in warm water for 20 minutes, squeeze and chop them. Strain the soaking water through a fine sieve and keep it.
2. Fry the crushed garlic in the olive oil until fragrant, add the mushrooms and sauté for 3–4 minutes.
3. Add the cream and two tablespoons of the mushroom water and let it thicken for a few minutes.
4. Stir in the pasta and the Parmesan; add the truffle oil once the pan is off the heat.

_Don't throw away the soaking water: that is where the real flavour of the sauce is._

## Fresh Truffle Mushroom Fettuccine

This is the dish in the photo at the top of this post. The aroma of truffle disappears with heat, so truffle is never cooked: it is shaved over the plate at the very end. Cook it in the sauce and you have poured your money into the pan.

**Ingredients (serves 2):** 250 g fettuccine, 1 tbsp butter, 200 ml cream, 40 g Parmesan, 10–15 g fresh black truffle (or jarred truffle slices), 1 tsp truffle oil, salt, pepper.

1. Warm the butter and cream in a pan, add the Parmesan and whisk into a smooth sauce.
2. Add the pasta and toss for a minute or two.
3. Take the pan off the heat and add the truffle oil; once the pasta is on the plate, shave the truffle thinly over the top.

## Mac & Cheese

![Fettuccine mac and cheese with cheddar, Parmesan and croutons](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/mac-and-cheese-fettuccine.webp)

America's best-known pasta dish, made with fettuccine in our kitchen, and one of the most ordered dishes at both of our restaurants. The cheddar gives it body and colour, the Parmesan the salt, the croutons the crunch.

**Ingredients (serves 2):** 250 g fettuccine, 1 slice of stale bread, 1 tbsp butter, 200 ml cream, 100 g grated cheddar, 30 g Parmesan, salt, pepper.

1. Cut the stale bread into cubes, fry them in the butter until golden and set aside.
2. Heat the cream, turn the heat down and melt in the cheddar a handful at a time.
3. Toss the pasta in the sauce and sprinkle over the Parmesan.
4. Add the croutons as you serve; left sitting in the sauce, they go soft.

## Creamy Mushroom Chicken Fettuccine

![Creamy fettuccine with mushrooms and chicken](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/kremali-mantarli-tavuklu-fettuccine.webp)

According to our sales records, the most ordered pasta at both of our restaurants. There is no secret to it; it all comes down to browning the chicken and the mushrooms properly, and separately.

**Ingredients (serves 2):** 250 g fettuccine, 1 chicken breast (about 250 g), 200 g button mushrooms, 1 tbsp olive oil, 1 tbsp butter, 200 ml cream, 40 g Parmesan, salt, pepper.

1. Cut the chicken into thin strips, season with salt and fry in the olive oil in a hot pan until browned on both sides; take it out of the pan.
2. In the same pan, sauté the sliced mushrooms in the butter until the liquid they release has evaporated.
3. Return the chicken, add the cream and let it thicken for 2–3 minutes.
4. Stir in the pasta and the Parmesan.

_Don't crowd the mushrooms: in a full pan they release their water and stew instead of browning._

Want to taste it before you cook it? To experience this dish right away, come to one of our restaurants: [in Eminönü, next to the Spice Bazaar](/en/eminonu), or [in Karaköy, a few minutes from the Galata Tower](/en/karakoy).

## Fettuccine with Curry Sauce

![Fettuccine in curry cream sauce with chicken, mushrooms and peppers](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/kori-soslu-tavuklu-fettuccine.webp)

Italian pasta, Indian spice. Because we soften the curry with cream, this dish is not hot; it is warm, fragrant and slightly sweet.

**Ingredients (serves 2):** 250 g fettuccine, 1 chicken breast, 100 g mushrooms, half a red and half a yellow pepper, 1 tbsp olive oil, 1 tbsp curry powder, 200 ml cream, 30 g Parmesan, salt.

1. Fry the chicken strips and take them out of the pan.
2. In the same pan, sauté the mushrooms and thinly sliced peppers for 3–4 minutes.
3. Add the curry powder and fry it in the oil for half a minute, then pour in the cream.
4. Add the chicken, the pasta and the Parmesan and toss.

_Frying the curry briefly in oil opens up its aroma; stirred straight into the cream, it tastes raw._

## Fettuccine with Barbecue Sauce

![Creamy fettuccine with barbecue sauce, chicken and peppers](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/barbeku-soslu-tavuklu-fettuccine.webp)

Sweet, smoky and a little tangy. When the barbecue sauce meets the cream, its colour lightens and its edge softens.

**Ingredients (serves 2):** 250 g fettuccine, 1 chicken breast, 100 g mushrooms, half a red and half a yellow pepper, 1 tbsp olive oil, 3 tbsp barbecue sauce, 150 ml cream, 30 g Parmesan, salt.

1. Fry the chicken, then sauté the mushrooms and peppers.
2. Add the barbecue sauce and cook for a minute, until it coats the chicken with a shine.
3. Pour in the cream and simmer for a few minutes.
4. Toss with the pasta and the Parmesan.

_Barbecue sauce is sugary and burns quickly; keep the heat at medium._

## Creamy Shrimp Fettuccine

![Creamy shrimp fettuccine](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/kremali-karidesli-fettuccine.webp)

Shrimp cook fast and toughen just as fast. This dish is all about timing: the shrimp should not spend more than two minutes in the pan.

**Ingredients (serves 2):** 250 g fettuccine, 250 g peeled shrimp, 2 garlic cloves, 1 tbsp butter, 200 ml cream, 30 g Parmesan, the zest of half a lemon and a little parsley (optional), salt, pepper.

1. Fry the finely chopped garlic in the butter; add the shrimp, cook for a minute on each side and take them out as soon as they turn pink.
2. Pour the cream into the same pan and let it thicken slightly.
3. Add the pasta, the Parmesan and the shrimp and toss for a minute.
4. Finish with lemon zest and chopped parsley if you like.

## Creamy Vegetable Fettuccine

![Creamy vegetable fettuccine with broccoli and peppers](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/kremali-sebzeli-fettuccine.webp)

One of the meat-free dishes on the list. The vegetables are boiled rather than fried, which keeps the plate light.

**Ingredients (serves 2):** 250 g fettuccine, 1 small head of broccoli, 1 carrot, half a red and half a yellow pepper, 1 tbsp olive oil, 200 ml cream, 40 g Parmesan, salt, pepper.

1. Break the broccoli into small florets and slice the carrot; boil them in salted water for 3 minutes, then refresh in cold water.
2. Fry the peppers in the olive oil for 2–3 minutes and add the boiled vegetables.
3. Add the cream and warm through; toss with the pasta and the Parmesan.

_Boil the vegetables in the pasta water before the pasta goes in; you save both water and time._

## Schnitzel Penne

![Sliced crispy chicken schnitzel on creamy penne](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/schnitzel-penne.webp)

A dish somewhere between Austria and Italy: creamy penne with a crisp chicken schnitzel on top. On the menu we serve it with lime garden sauce; at home, yoghurt, lemon zest and parsley give a similar freshness. Coat the chicken in fine semolina instead of flour and the crust comes out crispier.

**Ingredients (serves 2):** 250 g penne, 1 chicken breast, 2 tbsp fine semolina, 1 egg, 5 tbsp breadcrumbs, sunflower oil for frying, 150 ml cream, 30 g Parmesan, salt. For the sauce: 3 tbsp yoghurt, the zest and juice of half a lemon, a pinch of chopped parsley.

1. Slice the chicken breast in half horizontally, pound it thin between sheets of cling film and season with salt.
2. Dip it first in the semolina, then in beaten egg and finally in the breadcrumbs; fry in hot oil for three minutes on each side.
3. Heat the cream, stir in the Parmesan and add the cooked penne.
4. Plate the penne, slice the schnitzel on top and drizzle over the lemon yoghurt sauce.

## Schnitzel Fettuccine

![Sliced chicken schnitzel on creamy fettuccine](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/schnitzel-fettuccine.webp)

The same schnitzel, this time on fettuccine. When people ask which one is better, our answer is this: penne takes the sauce inside, fettuccine wraps itself in it. The rest is a matter of taste.

The recipe is the same as the Schnitzel Penne; use 250 g of fettuccine instead of penne. Fettuccine cooks faster, so fry the schnitzel before the pasta goes into the water.

## Creamy Bolognese Fettuccine

![Grated Parmesan falling onto fettuccine with Bolognese sauce](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/kremali-bolonez-fettuccine-parmesan.webp)

Bolognese is a matter of patience: minced meat cooked slowly with tomato. We add a little cream at the end; the sauce softens and clings to the fettuccine better.

**Ingredients (serves 2):** 250 g fettuccine, 250 g minced beef, 1 small onion, 1 small carrot, 1 celery stalk (optional), 2 garlic cloves, 2 tbsp olive oil, 1 tbsp tomato paste, 400 g grated fresh tomatoes or passata, 100 ml cream, 30 g Parmesan, salt, pepper.

1. Chop the onion, carrot and celery very finely and cook them in the olive oil until soft; add the garlic.
2. Add the mince and fry until its liquid has evaporated and it has browned, then stir in the tomato paste.
3. Add the tomatoes and simmer over a low heat for at least 40 minutes; if it gets too thick, add a spoonful or two of water.
4. Stir in the cream and cook for a few more minutes; toss with the pasta and serve with Parmesan.

_Bolognese is better the next day. Make extra and keep the rest._

## Penne Arrabbiata

![Penne arrabbiata in spicy tomato sauce](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/penne-arrabbiata.webp)

Arrabbiata means “angry” in Italian; the sauce takes its name from its heat. It is the only dish on this list without cream: tomato, garlic, chilli flakes and olive oil.

**Ingredients (serves 2):** 250 g penne, 3 tbsp olive oil, 3 garlic cloves, 1 tsp chilli flakes (more if you like it hot), 400 g grated fresh or tinned tomatoes, a handful of black olives (optional), a little parsley, salt.

1. Heat the olive oil, add the thinly sliced garlic and the chilli flakes; add the tomatoes before the garlic starts to colour.
2. Simmer over a low heat for 15 minutes and season with salt.
3. Add the cooked penne to the sauce with a ladle of pasta water and toss.
4. Serve with the olives and chopped parsley.

## Spaghetti Bolognese

![Spaghetti with meat Bolognese sauce](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/spaghetti-bolonez.webp)

In Bologna this sauce is traditionally eaten with tagliatelle, the sister of fettuccine; pairing it with spaghetti caught on mostly outside Italy. We keep both on the menu.

For the sauce, follow the Creamy Bolognese Fettuccine recipe and use 250 g of spaghetti. Spaghetti is thinner than fettuccine, so leave the sauce a little looser; the pasta will soak it up in the pan.

## Creamy Meatball Fettuccine

![Creamy fettuccine with tomato sauce and mini meatballs](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/kremali-kofteli-fettuccine.webp)

With meatballs and pasta, small is the point: one twirl of pasta and one meatball on every forkful.

**Ingredients (serves 2):** 250 g fettuccine, 200 g minced beef, half a small onion, 1 tbsp fine semolina, salt, pepper, 1 tbsp olive oil, 200 g tomato sauce or grated tomatoes, 100 ml cream, 30 g Parmesan.

1. Grate the onion and squeeze out its juice; knead the mince with the onion, semolina, salt and pepper and roll into hazelnut-sized balls.
2. Brown the meatballs on all sides in the olive oil.
3. Add the tomato sauce and cook for 10 minutes, then stir in the cream.
4. Toss with the pasta and the Parmesan.

_Semolina binds the meatballs and keeps them tender; no need for breadcrumbs._

## Carbonara Fettuccine

![Creamy carbonara fettuccine with smoked meat and an egg yolk on top](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/carbonara-fettuccine.webp)

In Rome, carbonara is made without cream: the egg yolk and the cheese make the sauce. Ours has cream, arrives with a raw egg yolk on top, and uses smoked meat instead of guanciale. Stir the yolk into the hot pasta at the table and the sauce thickens by itself.

**Ingredients (serves 2):** 250 g fettuccine, 100 g smoked beef or turkey, 150 ml cream, 40 g Parmesan, 2 fresh egg yolks, plenty of black pepper, salt.

1. Cut the smoked meat into strips and fry it lightly in a dry pan.
2. Add the cream, warm it through and stir in half of the Parmesan.
3. Add the pasta to the sauce and take the pan off the heat.
4. Divide between plates, put an egg yolk in the middle of each and sprinkle with the rest of the Parmesan and the pepper. Mix at the table.

## Fettuccine with Spicy Mexican Sauce

![Creamy fettuccine with spicy Mexican-style sauce, chicken and peppers](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/acili-meksika-soslu-fettuccine.webp)

For those who like it hot. Cumin, paprika and jalapeño; the cream softens the heat but does not hide it. Below is a home version of the spicy Mexican sauce on our menu.

**Ingredients (serves 2):** 250 g fettuccine, 1 chicken breast, 100 g mushrooms, half a red and half a green pepper, 1 tbsp olive oil, 1 jalapeño (or 1 tsp chilli flakes), 1 tsp ground cumin, 1 tsp sweet paprika, 3 tbsp tomato passata, 150 ml cream, 30 g Parmesan, salt.

1. Fry the chicken and take it out of the pan; sauté the mushrooms and peppers.
2. Add the cumin, paprika and chopped jalapeño, fry for half a minute, then add the passata.
3. Pour in the cream, return the chicken and cook for 2–3 minutes.
4. Toss with the pasta and the Parmesan.

## Fettuccine with Sweet Chili Sauce

![Chicken fettuccine with sweet chilli cream sauce](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/tatli-aci-soslu-fettuccine.webp)

Sweet chilli is the sweet-and-hot sauce of Southeast Asia. Mixed with cream it turns into an orange, slightly tangy sauce with just a hint of heat. A recipe that is done by the time the pasta is.

**Ingredients (serves 2):** 250 g fettuccine, 1 chicken breast, 1 tbsp olive oil, 3 tbsp sweet chilli sauce, 150 ml cream, 30 g Parmesan, salt; spring onion to garnish (optional).

1. Fry the chicken strips.
2. Add the sweet chilli sauce and let it glaze the chicken.
3. Pour in the cream and cook for a minute or two; toss with the pasta and the Parmesan.

## Peri-Peri Chicken Fettuccine

![Peri-peri chicken fettuccine topped with Parmesan](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/peri-peri-tavuklu-fettuccine.webp)

Peri-peri is a small but very hot chilli that travelled from Africa into Portuguese cooking. Its sauce is lemony, garlicky and hot.

**Ingredients (serves 2):** 250 g fettuccine, 1 chicken breast, 2 tbsp peri-peri sauce, 1 tbsp olive oil, 150 ml cream, 30 g Parmesan, salt. No ready-made sauce? Mix 1 tsp hot chilli flakes, 1 crushed garlic clove, the juice of half a lemon and 1 tsp sweet paprika.

1. Cut the chicken into strips and marinate it in half of the sauce for 15 minutes.
2. Fry it in olive oil in a hot pan, then add the rest of the sauce and the cream.
3. Toss with the pasta and the Parmesan.

_Marinating carries the heat into the chicken; added only to the sauce, it stays on the surface._

## Osso Buco Fettuccine

![Osso buco fettuccine with slow-roasted, pulled beef shank](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/osso-buco-fettuccine.webp)

The dish on our menu that asks for the most patience: the beef shank spends 4 hours in the oven. Osso buco is Milan's braised shank on the bone; the name means “bone with a hole” in Italian.

**Ingredients (serves 2):** 250 g fettuccine, 2 slices of beef shank on the bone (600–700 g in total), 2 tbsp olive oil, 1 onion, 1 carrot, 2 garlic cloves, 1 tbsp tomato paste, 500 ml beef stock or water, 1 bay leaf, 100 ml cream, 30 g Parmesan, salt, pepper.

1. Season the shank with salt and brown it on all sides in the olive oil; add the chopped onion, carrot and garlic.
2. Add the tomato paste, the stock and the bay leaf. Cook in a covered pot in a 160 °C oven for 3–4 hours, until the meat falls off the bone.
3. Take the meat off the bone and pull it apart. Take a ladle of the cooking liquid and reduce it in a pan with the cream.
4. Add the pasta and the meat, toss and serve with Parmesan.

_Don't throw away the marrow inside the bone; stir it into the sauce. That is where the real flavour of the dish is._

## Creamy Parmesan Pesto Fettuccine

![Fettuccine in creamy basil pesto sauce](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/kremali-pesto-fettuccine.webp)

Pesto is Genoa's basil sauce: basil, pine nuts, garlic, Parmesan and olive oil. Mixed with cream, its green turns paler and its taste softer.

**Ingredients (serves 2):** 250 g fettuccine, 3 tbsp pesto, 150 ml cream, 30 g Parmesan, salt. To make the pesto at home: 1 bunch of basil, 1 tbsp pine nuts, 1 garlic clove, 30 g Parmesan, 4 tbsp olive oil.

1. If you are making the pesto, crush the ingredients in a mortar or pulse them in a food processor; don't run the processor for long, as warm basil turns dark.
2. Heat the cream, turn off the heat and stir in the pesto.
3. Add the pasta and the Parmesan and toss.

_Never boil pesto: basil loses its colour and aroma in the heat._

## Caramelized Onion & Mushroom Fettuccine

![Creamy fettuccine with caramelised onions and mushrooms](https://www.hr-italy.com/storage/blog/media/italyan-makarna-tarifleri/karamelize-sogan-mantarli-fettuccine.webp)

The last one on the list, and second only to the Osso Buco when it comes to patience: caramelising onions takes 30–40 minutes, and there is no way to hurry it.

**Ingredients (serves 2):** 250 g fettuccine, 3 medium onions, 1 tbsp butter, 1 tbsp olive oil, a pinch of salt, 200 g mushrooms, 150 ml cream, 30 g Parmesan, pepper, a few sprigs of fresh thyme (optional).

1. Slice the onions thinly and cook them with the butter, the olive oil and a pinch of salt over a low heat, stirring now and then, for 30–40 minutes, until they turn a deep amber.
2. Sauté the mushrooms over a high heat in a separate pan and add them to the onions.
3. Pour in the cream and cook for a few minutes; toss with the pasta and the Parmesan.

_Don't add sugar to the onions. Their own sugar is enough, as long as you don't rush them._

## Cooking fettuccine at home: 6 tips

1. **Plenty of water, enough salt.** At least 3 litres of water and 1 tablespoon of salt for 250 g of pasta. Pasta only gets its salt from the water.
2. **Keep the pasta water.** Set aside a mug before draining. The starchy water binds a creamy sauce; if the sauce thickens, add it a spoonful at a time.
3. **The last minute in the pan.** Don't bring pasta and sauce together on the plate; let the pasta spend its last minute in the sauce, in the pan.
4. **Parmesan goes in last.** Parmesan added to a boiling sauce turns lumpy. Turn the heat down or off and add the cheese a little at a time.
5. **Drain a minute early.** Fresh fettuccine cooks in 2–3 minutes; drain dried fettuccine a minute before the time on the packet, as it keeps cooking in the pan.
6. **No oil in the water.** Olive oil in the cooking water does not stop pasta sticking; it stops the sauce clinging to it. What prevents sticking is plenty of water and stirring in the first few minutes.

## Where to eat these pastas

These are the home versions. The 22 dishes on our menu are made with the fettuccine we roll from semolina every morning and with Chef Ramazan Karagüney's recipes. To experience them right away, come to our restaurants; both are open every day from 09:00 to 21:00.

| Restaurant | Address and phone | Directions |
| --- | --- | --- |
| [HR Italy Eminönü](/en/eminonu) | Rüstem Paşa, Yeni Camii Cd. No:37, 34116 Fatih/İstanbul +90 546 257 44 93 | [Open in Maps](https://maps.app.goo.gl/iAY12wezQvdb3gBt6) |
| [HR Italy Karaköy](/en/karakoy) | Kemankeş Karamustafa Paşa, Kölemen Sk. No:12, 34425 Beyoğlu/İstanbul +90 543 948 14 28 | [Open in Maps](https://maps.app.goo.gl/2TqRUBUEWsbQFDrv6) |

You can see every dish, with its ingredients, on our [menu page](/en/menu#fettuccine-makarnalar). Coming with a large group? Send a request from our [group reservations](/en/group-reservations) page. Curious about how we choose our ingredients? Read [why the ingredients at HR Italy are different](/en/blog/best-italian-restaurant-istanbul).


## Frequently asked questions

### What flour is HR Italy's pasta made from?

Semolina, the coarse flour of durum wheat. White flour is never used in our kitchen.

### Why isn't semolina dough rolled by hand?

Semolina dough does not stretch like a white-flour dough; under a rolling pin it cracks and falls apart. That is why our dough is rolled in special pasta machines from Italy.

### Who is HR Italy's chef?

Chef Ramazan Karagüney. The pastas on our menu are made with the recipes he has developed over the years with easy digestion in mind.

### How many pasta dishes are on the menu?

22: 19 fettuccine, 2 penne (Schnitzel Penne and Penne Arrabbiata) and 1 spaghetti (Spaghetti Bolognese).

### What is the most ordered pasta?

According to our sales records, the Creamy Mushroom Chicken: fresh fettuccine with cream, Parmesan, mushrooms and chicken.

### Is there a pasta without cream?

Yes, the Penne Arrabbiata. Its sauce is made of tomato, garlic, chilli flakes and olive oil.

### Which pastas are meat-free?

The Creamy Parmesan Fettuccine, Porcini & Truffle Mushroom, Fresh Truffle Mushroom, Mac & Cheese, Creamy Vegetable, Penne Arrabbiata, Creamy Parmesan Pesto and Caramelized Onion & Mushroom contain no meat or seafood.

### How long does fettuccine take to cook?

Fresh fettuccine cooks in 2–3 minutes, dried fettuccine usually in 8–10 minutes. It will spend another minute in the pan with the sauce, so drain it a minute before the time on the packet.

### Where can I eat these pastas?

At HR Italy Eminönü (Rüstem Paşa, Yeni Camii Cd. No:37, Fatih; phone +90 546 257 44 93) and HR Italy Karaköy (Kölemen Sk. No:12, Beyoğlu; phone +90 543 948 14 28). Both are open every day from 09:00 to 21:00.