What’s the Difference Between Tagliatelle, Tagliolini, Linguine, and More?

What’s the Difference Between Tagliatelle, Tagliolini, Linguine, and More? Tagliatelle is a type of long, ribbon-like pasta. Learn how it differs from similar pastas.

Pasta is undoubtedly one of the most beloved dishes among Italians. Pasta is generally divided into two categories: long pasta and short pasta. Some prefer the former, while others prefer the latter. There are many types of long pasta including spaghetti, bucatini, tagliolini, linguine, fettuccine, tagliatelle, pappardelle and more.

One could argue that nearly every region in Italy, or even every province, has its own specialty. Today, however, we aim to explore the differences between tagliolini, linguine, fettuccine, tagliatelle, and pappardelle, which are often confused with each other. What sets them apart?

Taglioline:

Taglioline (Tagliolini in Italy) are among the thinnest types of pasta. This traditional pasta from the Piedmont region of Italy is made from flour and egg yolks. Its narrow width, approximately 2–3 millimeters, also makes it well-suited for cooking in meat broth. Tagliolini are a signature format of pasta characterized by their slender shape.

Linguine:

Linguine is thinner and narrower than tagliatelle. It also has a smoother texture that is less porous. Unlike tagliatelle, linguine dough does not incorporate eggs into its preparation. Linguine pairs well with a variety of sauces, both creamy and tomato-based, and is particularly popular in seafood dishes.

Fettuccine:

Fettuccine differs from tagliatelle in having a narrower width, which should be between 3 and 5 millimeters. Additionally, fettuccine is slightly thinner. This format is more typical of central Italian regions, particularly Lazio. Fettuccine is generally found paired with game meat sauces or traditional condiments such as chicken giblets.

Tagliatelle:

Tagliatelle is a traditional pasta from Bologna, Italy. Dating back to the Middle Ages and potentially earlier, tagliatelle in its official form has a width of 7 millimeters when raw. After cooking, the width increases to approximately 8 millimeters. The thickness typically ranges from 0.6 to 0.8 millimeters. It has a textured, ribbed surface resulting from being rolled with a rolling pin. Tagliatelle are typically served with Bolognese sauce.

Pappardelle:

Pappardelle is a type of pasta that is wider (about 13 mm) than both tagliatelle and linguine. It has a broad, flat shape, similar to a wide ribbon. Pappardelle is known for its robust and hearty texture, making it perfect for pairing with rich, meaty sauces. It can hold up well to braised meats, ragù, and other hearty toppings.