Fettucine and tagliatelle are flat Italian pastas that are often substituted for each other in recipes. Although they look very similar, and in Italy, the names are based on region, there are some differences.

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Fettuccine vs. Tagliatelle
Tagliatelle and fettuccine are wide, flat pastas that vary in width, color, and thickness; tagliatelle is thinner, wider, and darker in color.
Tagliatelle and fettucine are regional names for almost the same pasta, but I've listed some differences below.
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- In southern Italy and Rome, it's called fettuccine, while in northern Italy, it's tagliatelle.
- Fettucine is about ¼ inch wide, while tagliatelle is around ⅜ of an inch.
- Fettuccine is made without egg, while tagliatelle contains egg.

- Tagliatelle is usually served with wild ragu and little or no tomato, while fettuccine is generally served with mushrooms, meat, or vegetable sauces.
- Fettucine available dried, while tagliatelle is usually handmade fresh.
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What Is Tagliatelle?

Tagliatelle is a northern Italian pasta made from wheat flour and eggs. It's often served with a meat sauce and is used in delicate, mild recipes.
It has a cylindrical version known as tagliolini.
How Is Tagliatelle Made?
Place around 180 g of flour on a wooden board, and keep about 20 g aside. Make a hole in the center, and crack eggs into it. Beat the eggs lightly and mix them into the flour mix. If the dough is very moist, add 20 grams of flour.
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.
Place the refrigerated dough on a dusted board and flatten it with a rolling pin. Roll the dough until its less than 1 mm thick, then cut into ¾ cm strips. Dust with flour and cook in salted water.
Frozen, it will last around a month.
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What Is Fettuccine?
Fettuccine is from southern Italy and is made from flour and water. It is often served with either alfredo or ragu sauces.
It's made in the same way as tagliatelle, but with water instead of eggs and cut into slightly thinner strips.