Naporitan Curry Fettuccine is a dish made by Takumi Aldini during the 43rd Annual Tōtsuki Autumn Election's Preliminary Round.


A Naporitan dish using curry instead of pasta sauce. There are bacon, mushrooms and pepper cooked along with the curry sauce, which is made out of beef shin and chicken bone stock and aromatised with fennel and green cardamom. The fettuccine consists of three layers, with the outer layers kneaded with turmeric and the inner layer with Parmesan cheese. The secret ingredient to the fettuccine's great taste is the tamari soy sauce combined with the taste of the Parmesan cheese.


  • Handmade Fettuccine Pasta
    • Outer Layer
      • Wheat Flour
      • Egg
      • Water
      • Olive Oil
      • Turmeric
    • Inner Layer
      • Parmesan Cheese
  • Curry
    • Onion
    • Bacon
    • Green Bell Pepper
    • Fresh Button Mushroom
    • Curry
      • Stock
        • Beef Flank
        • Chicken Bone Broth
          • Chicken Bone
          • Fresh Fennel
          • Green Cardamom
          • Tamari Soy Sauce

Gallery Edit

Real FactsEdit

  • Fettuccine is a type of pasta, aside from spaghetti and lasagna, popular in Italian cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with ragù, especially with beef or Porcini mushrooms.
  • Naporitan (or Napolitan) is a popular pasta dish in Japan. It is essentially a Japanese-style spaghetti created by a chef from Yokohama, who was inspired by military rations from the United States.
    • The dish is named after the Italian city of Naples. As the Japanese language uses the letter "R" for both R and L sounds, the name of the dish is often spelled in Japan as Naporitan instead of Napolitan. The dish should not be confused with Neapolitan, which is a type of meat sauce that originated from Naples.
  • Curry (/ˈkʌri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.[1]


  1. Curry
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