The difference
Tagliatelle vs Fettuccine
Both are flat egg ribbons of nearly the same width, and most cooks use them interchangeably. The real difference is regional: tagliatelle is the Bolognese cut, registered there at about 8 mm cooked and served with ragu, while fettuccine is the Roman one, dressed in butter and cheese. Which one runs wider depends on who you ask. The city it comes from does not.
Tagliatelle
- Family
- Ribbons
- Size
- 6 to 8 mm wide
- Surface
- Smooth
- Cook
- 5 to 10 min
Wants: Ragu Bolognese, Alfredo, Pesto Genovese
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