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Fed-uccine

Meat Sauce pleasantly sheltered within a deep well of Fettuccine, topped with Chicken Fritta
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Fettuccine is not a pasta well-suited to tomato based sauces. They slide right off of the flat surface, leaving you with little more than a moist, bland noodle with a vaguely tomato-like aftertaste. Perhaps an ingenious pasta patron could invent some sort of fettuccine texturing device to allow the noodle to more effectively trap sauce, but until society is ready for this sort of change (personally, I doubt we ever will be) you would be well advised to choose a different combination.

Pictured here is Fed-uccine, the world's most frictionless pasta!

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