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What is Tagliatelle? Difference between Fettuccine and Tagliatelle

What is Tagliatelle? Difference between Fettuccine and Tagliatelle

The differences between pasta types are usually noticeable. They are made and served differently and vary in shape and size.

Tagliatelle vs. Fettuccine Requires an analysis of what makes each pasta unique. Because Fettuccine and tagliatelle are made and sized similarly. They are made from the same pasta dough recipe and look alike when cut and cooked.

Are they different pasta with different names? No, it depends on where they come from in Italy and how they are served in these cuisines.

What is Tagliatelle?

Tagliatelle (pronounced "tal-ya-TELL-eh") is a long, flat, ribbon-shaped pasta from Italy's Marche and Emilia-Romagna regions. It comes in fresh and dried forms and is usually eaten with a meat sauce. It is mostly paired with the classic Bolognese.

This category derives its name from the Italian verb tagliare, which means to cut. Besides that, Tagliatelle is made of semolina, a coarse flour made from durum wheat and eggs.

This Italian pasta can be prepared in various ways, such as boscaiola, salmone, paglia e fieno, uova e formaggio, and pomodoro e basilico. These variations include porcini mushrooms, cream, smoked salmon, spinach, onions, prosciutto, peas, and olive oil.

According to the Italian Academy of Cuisine, the width of tagliatelle ribbons should be 6.5 to 7 millimetres before cooking. Whereas, after cooking, it should be 8 millimetres wide (approx.). The right thickness of each of its strands is about 1 millimetre. The rough texture of this pasta, made from coarsely ground semolina, makes it porous. This helps thicker, heartier sauces stick to it.

Quick facts

  • Category: Strand pasta
  • Cook Time: 2-4 minutes (fresh), 7-10 minutes (dry)
  • Main Ingredients: Durum semolina, eggs
  • Variants: Tagliolini, Taglierini
  • Substitutes: Fettuccine, pappardelle

What is Fettuccine?

As you know what tagliatelle is, it is crucial to discuss: What is Fettuccine? That completes the discussion of fettuccine vs tagliatelle. Both are very similar, but they have slight differences

Originating in Central Italy, fettuccine gained fame through the iconic dish Fettuccine Alfredo. Chef Alfredo di Lelio created this dish in 1914 for his family, and it quickly became popular at his restaurant.

When you hear the word "fettuccine," Fettuccine Alfredo most likely comes to mind. Still, fettuccine is a very adaptable pasta that works well in a variety of recipes. It is prepared using flour and eggs, following the typical procedures used in most pasta recipes.

The long, thick-cut ribbons of pasta are served with rich meat sauces that enhance their texture. The word translates to "small ribbons" and is about 1/4 inch wide, making it thicker than most long pasta.


Fettuccine vs Tagliatelle: What is the difference?

The table below highlights the difference between fettuccine and tagliatelle based on their distinct characteristics.

Features Fettuccine Tagliatelle
Fettuccine hails from central Italy. A staple pasta from the Northern Italian region of Emilia-Romagna.
Fettuccine uses a simpler dough without eggs for a neutral flavour. Egg-based dough creates a richer, more complex flavour.
Mostly found dried, making fettuccine convenient and shelf-stable. Often fresh, requiring refrigeration but offering a superior texture.
Firm texture which stands up well to thicker, creamier sauces. Delicate texture, perfect for lighter sauces that won't overpower it.
Common Pairings
Fettuccine shines in creamy sauces like Alfredo. It is traditionally enjoyed with rich meat sauces like Bolognese.

How to Cook Tagliatelle Pasta?

Trying homemade fresh tagliatelle is among the easiest and most fulfilling pasta dishes you can make. It has to be cooked until soft but firm to the bite in salted water. That depends, though, on whether you are using dried or fresh tagliatelle in your recipe.

Cooking fresh pasta takes two to four minutes, although the thickness of the pasta will greatly affect that time. Check it after two minutes to prevent overcooking. Usually, 7–10 minutes is plenty to get dried tagliatelle "al dente".


First, roll out the dough sheet in a pasta machine to make fresh pasta. Then, like rolling up a rug, roll the dough loosely into short folds, dusting a little flour into each fold to prevent sticking. After moving, slice into ribbons about 1 cm wide (or slightly narrower) using a sharp knife. Prepare it soon after cutting, store it in the fridge and cook it by the next day.

Frequently Asked Questions

Q.1. What kind of Pasta is Tagliatelle?

A.1. It is a type of handmade egg pasta famous in Italian cuisine. It gets its name from a "cut" made on puff pastry that has been pulled with a rolling pin and rolled up on itself. It is an Emilian pasta that is widely available throughout the peninsula

Q.2. Is Tagliatelle the same as egg noodles?

A.2. Yes, as it is made up of wheat pasta dough enriched with eggs. They're also both flat noodles and, when sold dried, are frequently packaged as loosely coiled nests rather than flat-packed like spaghetti.

Q.3. What is the closest Pasta to Tagliatelle?

A.3. Fettuccine is the closest pasta to Tagliatelle. They are similar and can be used to swap recipes. Tagliatelle is slightly thinner than fettuccine. Also, not all Fettuccine pasta dough contains eggs.

Q.4. What is Tagliatelle Made Of?

A.4. The traditional method of preparing it involves using egg pasta. A ratio of one egg to one hundred grams of flour is the traditionally accepted ratio.

Q.5. What Tagliatelle is Best For?

A.5. Tagliatelle tastes best when it is used for dishes with sauce. Fresh Tagliatelle has a porous surface making it particularly well suited to sauce. You can have it with sauces of any style, including fish, meat, and vegetables.

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