Despite their varied textures and purposes, fettuccine and tagliatelle are two forms of Italian pasta that are sometimes mistaken. Discover the distinctions for your next handmade pasta dish.

Many people mix up fettuccine with tagliatelle, but they are not the same thing. The little differences between the two varieties of pasta may seem insignificant, yet they may make a significant impact in your recipe.

Quick Answer

The distinction between the two types of pasta is determined by their thickness and origin. Fettuccine is a thicker-cut pasta that developed in the Northern Italian areas. Because both types of pasta are made with wheat and eggs, their tastes are similar. However, due to minor differences in size and application, they are not the same pasta.

What is Fettuccine?

Fettuccine is one of the most popular types of pasta for a variety of recipes, and it’s difficult to think of it without thinking of fettuccine alfredo.

It is 4 inches wide and is thicker than other long spaghetti.To compensate for the thickness of the pasta, it is formed into long, thick-cut ribbons and served with rich meat sauces. The phrase means “small ribbons” and is around a 1

Fettuccine originated in Central Italy and grew to prominence with the classic dish Fettuccine Alfredo. Chef Alfredo di Lelio created it in 1914 for his family, and it quickly became popular at his restaurant.

Fettuccine vs. Linguini

Linguini is thinner and lighter than fettuccine. As a result, fettuccine complements heavier sauces better, while linguine complements lighter, healthier sauces. Linguine may be used in lieu of fettuccine in most recipes. The pasta, like fettuccine, is made of egg and flour and tastes the same.

Fettuccine vs. Pappardelle

Pappardelle and fettuccine are the same thing, only pappardelle is a much broader noodle. Because it is made of wheat and egg, the only variation is the thickness of the noodle, which is ideal for transporting heavy meat sauces. In most recipes, they may be used interchangeably.

How is Fettuccine Made?

Fettuccine is created using flour and eggs, and the process is similar to that of other pasta dishes.

First, scatter all-purpose flour onto a level worktop and make a tiny well in the shape of a volcano. Then, break the eggs into the flour mound’s well. After softly beating the eggs, fold in the dough.

Knead the dough well and let it aside for at least 30 minutes. Roll it out into sheets and cut into noodles when it has rested. This is much simpler using a pasta machine, but it may also be done by hand.

Fettuccine Recipes

Three different dishes to enjoy fettuccine with!

Broccoli Chicken Alfredo

Broccoli alfredo is a hearty and classic Italian meal that showcases the great taste and texture of fettuccine. The ingredients for this 30-minute alfredo are basic and readily available, such as parmesan, milk, flour, and butter, which combine to create a creamy, delectable sauce that everyone enjoys.

Slow-Cooker Italian Beef Bolognese

The Italian spices in this bolognese dish are fantastic and nicely complement the fettuccine. Bolognese is a classic Italian dish that may be made with any kind of pasta, not only spaghetti. The combination of onion, carrot, celery, garlic, tomatoes, basil, and a hearty splash of red wine yields a full supper that will transport you to Italy.

Creamy Mushroom Chicken

Mushrooms are well-known for being an excellent ingredient to any fettuccine meal, and this simple recipe demonstrates why. Using just cremini mushrooms, garlic, cream, chicken, and parsley, the meal packs a lot of flavor to mix with fettuccine.

What is Tagliatelle?

Tagliatelle is not the same as fettuccine, yet they are near relatives. Despite their similarities, they are distinguished by their traditional recipes.

Tagliatelle pasta is long, flat ribbons approximately an inch thick that are used for chunky or meaty sauces. Although they are quite similar to fettuccine, their origins vary somewhat.

According to folklore, Maestro Zafirano developed tagliatelle in the town of Bentivoglio around 1487. He created it for a Duke’s wedding by reducing lasagna sheets into smaller pieces. Since then, it has become a favorite pasta throughout Tuscany, Lazio, Umbria, and Le Marche.

Tagliatelle vs. Linguini

Linguini is significantly thinner in breadth than tagliatelle and works well with light sauces, while tagliatelle’s thickness works well with heavier sauces. Linguini is thinner than fettuccine and tagliatelle. It is similar to spaghetti but thicker, making it a good compromise, although it isn’t as robust for thick, heavy sauces.

Tagliatelle vs. Spaghetti

Spaghetti is the thinnest of the noodle forms we’ve spoken about. It works well with creamy, lighter sauces, but it also works well with meat recipes. It is likewise manufactured using flour and eggs, with the main variation being the noodle’s breadth and thickness. Instead of flat ribbons, spaghetti has a tubular form that is ideal for smooth sauces but not chunky ones.

How is Tagliatelle Made?

Tagliatelle, like fettuccine, is usually made using flour and eggs. Tagliatelle is sometimes made with more egg yolk than fettuccine, giving it a deeper taste and making it sturdier.

To create homemade tagliatelle, start with sifted flour on a level surface. Make a pile of flour and a divot in the center for your eggs to sit in. Break the eggs and place the yolks in the middle of the mound. Rapidly whisk the eggs.

Slowly incorporate the eggs and flour, moving from the center of the mound out. When the dough comes together, knead it until it is soft and well integrated. Add extra flour if the dough is still sticky. Allow the dough to rise for 30 minutes. Then roll it out to make tagliatelle pasta.

Tagliatelle Recipes

These three dishes showcase the deliciousness of tagliatelle!

Braised Short Rib

The combination of short rib, celery, carrots, oregano, thyme, Worcestershire sauce, tomatoes, and garlic results in a robust, superb taste that is ideal for a comfort dinner. This braised beef dish puts tagliatelle where it belongs: under a mountain of meat sauce. Tagliatelle goes well with tomatoes and meat, therefore this is a classic tagliatelle dish.

Creamy Smoked Salmon & Lemon

The mix of mild tastes with a delicious cream sauce illustrates how well tagliatelle handles sauce. The mild creaminess of this salmon dish is achieved by blending crème fraiche, lemon, chives, and parmesan. The sauce is spread over the fish and pasta to make a delicious dinner.

Cremini Mushroom Sauce

Combining tagliatelle and mushrooms brings out all of their rich tastes, and this light recipe emphasizes both components well. This recipe’s standout components include three different types of mushroom, artichoke hearts, fresh thyme, and asiago cheese, which all compliment the tagliatelle excellently.