Most fettuccine are made from durum wheat semolina. Gluten-free varieties typically use rice and corn. Some specialty or flavored recipes may include additions such as wheat germ, olives, or spinach powder.

Cooking times vary by type: fast-cooking specialty fettuccine about 5–6 minutes; many dried durum semolina fettuccine 9–13 minutes; and some gluten-free or thicker varieties list roughly 11–14 minutes.

Common labels include gluten‑free and certified gluten‑free, Non‑GMO verification, and kosher certification on some dried pasta products.

Common package sizes include single 12–16 ounce bags, standard 16‑ounce retail packages, smaller 4.3–4.4 ounce heat‑and‑serve pouches, two‑pack 8.8 oz bags (17.6 oz total), and multipacks listing quantities like 4 or 8.

Features like bronze‑die extrusion, a slightly coarse surface, and sufficient ribbon thickness create a rougher texture and a hearty bite that help sauces cling.

Gluten‑free fettuccine listings commonly advise about 13 minutes for an al dente texture, with some guidance noting 13–14 minutes as a typical range.