The main difference between fettuccine and tagliatelle is their thickness: tagliatelle is thinner, while fettuccine is thicker. Fettuccine is about ¼ inch wide, while tagliatelle is around ⅜ inch wide. These terms also differ depending on what region of Italy you're in. The southern part of Italy calls it fettuccine, while the northern part calls it tagliatelle.
While these thick and long kinds of pasta almost look similar, there is a difference in how they're made. Tagliatelle contains eggs, while fettuccine does not. There are more differences between fettuccine and tagliatelle, and you're on the right page if you wish to know them.
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Fettuccine vs Tagliatelle
Tagliatelle and fettuccine are identical but vary in width, shade, and thickness. Tagliatelle is thinner, while fettuccine is thicker. Both can be substituted in place of others. Both are thick, long, and flat. In the Marche and Romagna regions, they are called "tagliatelle," and in the Tuscan and Rome regions, they are called "fettuccine."
Though fettuccine and tagliatelle look almost identical, there are some differences between the two.
Let's take a look at some of the primary differences between the two:
- They are called either fettuccine or tagliatelle based on which region of Italy they're used in cooking.
- In Southern Italy and Rome, this thick-cut pasta is referred to as fettuccine. While in the northern area of Italy, this pasta form is referred to as tagliatelle.
- Fettucine is about ¼ inch wide, while tagliatelle is around ⅜ of an inch wide.
- Fettuccine is white pasta made without any egg, while tagliatelle is made with eggs.
- Tagliatelle is typical of Romagna, Marche, and lower Lombardy, while fettuccine is typical of further south and Rome.
- Tagliatelle is usually served with wild ragu with no or little tomato, while fettuccine is generally served with mushrooms or meat with veggie sauces.
- Both fettuccine and tagliatelle are flat, long pasta though they vary in their width. Tagliatelle is not over 10 mm, while Fettuccine is not over 8 mm in width.
- Fettuccine is a little thicker in the shade as compared to tagliatelle.
- Fettuccine is somewhat thicker as compared to tagliatelle, which is thinner.
- Fettucine is made fresh and available in dried form while tagliatelle is usually handmade fresh to cook it.
Some of the similarities are:
- Both are long thick-cut pasta.
- Both can be substituted in place of one another.
- Tagliatelle and fettuccine are hand-made fresh and then cooked; fettuccine is currently available in dried form.
- Tagliatelle consist of flat, long ribbons that are identical to fettuccine with variations in width.
What is Tagliatelle?
Tagliatelle is of northern Italian origin. Tagliatelle is longer and thinner, made with wheat flour (the regular kind with eggs). This pasta is typically served with a meat sauce and is used in delicate and milder recipes.
The dough is rolled using a rolling pin. After rolling, you should cut the dough into strips.
The noodles' width is around 6 mm to 9 mm. They look like flat shoelaces. It is generally cooked with Bolognese sauce or other sauces. It has another long, cylindrical version called tagliolini.
How is Tagliatelle Made?
Place around 180 g of flour on a wooden board. Keep about 20 g in a smaller bowl aside. Make a volcano with a hole in the center.
Crack and pour your eggs into the center. Beat the eggs lightly and mix them into the flour mix. Don't break the wall too soon. If the dough is very moist, add 20 grams of flour.
Bring the blend together with your hands and a spatula to make dough. Work the dough for 10 to 15 minutes with the heel of your hand until the mixture is elastic and smooth.
Wrap and refrigerate for 30 minutes. Dust the board and flatten it with a rolling pin after 30 minutes. Roll and cut thin pasta sheets that are less than 1 mm thick. If you are carrying a pasta machine, divide them into 4 prior rollings.
Roll the sheets and cut them into ¾-cm-wide strips. Dust them and cook them in salted water. You can freeze this pasta for around a month.
What is Fettuccine?
Fettuccine has a width between tagliatelle and tagoline. They are popular in central Italy, in places like Tuscany, Umbria, and Lazio.
The width is around 3 mm to 5 mm. Fettuccine is twice the tagliatelle's width. Fettuccine is a popular pasta in Tuscan and Roman cuisine.
They have a long and flat shape. It is made with flour and water to extend its shelf life. It is used with various types of herbs to enhance its flavor. It is served either with Alfredo or ragu sauce.
How is Fettuccine pasta made?
The preparation is the same as for tagliatelle, but you can replace the eggs with water. The width of the strips should be ¼ inch wide. The rest of the preparation process remains the same.