by Chef Riccardo | Mar 18, 2025 | Fresh pasta
Fettuccine, tagliatelle, and pappardelle are the great pasta debate! They may look similar to the untrained eye, but they each have their own personality—like three stylish Italian cousins with distinct vibes.
Fettuccine
- Width: About 6-7 mm (¼ inch) wide (a bit narrower than tagliatelle)
- Origin: Lazio (Rome)
- Best with: Creamy sauces (like Alfredo—though that’s more of an Italian-American thing) and ragù
- Texture: Smooth and slightly firm
Fettuccine is the diva of Roman pasta, often paired with rich, indulgent sauces. The famous Fettuccine Alfredo? Yeah, Romans will tell you it’s a tourist dish, but hey, it’s still delicious.
Tagliatelle
- Width: Around 8 mm (⅓ inch) wide
- Origin: Emilia-Romagna & Marche
- Best with: Classic ragù alla bolognese (yes, REAL Bolognese sauce)
- Texture: Silky yet robust
Tagliatelle is the Emilian queen, often mistaken for fettuccine but slightly wider and usually made with egg pasta. Legend says a Bolognese chef invented it in honor of Lucrezia Borgia’s golden locks—talk about pasta with a backstory!
Pappardelle
- Width: A whopping 2-3 cm (¾-1¼ inches) wide
- Origin: Tuscany
- Best with: Hearty, meaty sauces (wild boar, venison, beef)
- Texture: Rustic, thick, and perfect for soaking up sauce
Pappardelle is the ultimate comfort food, the big, bold Tuscan cousin that loves a good game meat ragù. It’s like tagliatelle but supersized, ideal for slow-cooked, saucy masterpieces.
Final Verdict?
If you’re feeling fancy and delicate, go for fettuccine. If you want something classically Italian, tagliatelle is your best bet. But if you’re in the mood for a hearty, sauce-clinging pasta hug, pappardelle wins every time.
So, which one are you in the mood for today? 😊
by Chef Riccardo | Mar 11, 2025 | Fresh pasta
Ravioli are a timeless classic from the Italian region of Romagna, a dish that every Italian grandmother lovingly prepares for Sunday family gatherings. These delicate pasta pillows are filled with a creamy blend of ricotta cheese and spinach, then dressed in the most authentic and simple way: butter and fragrant sage.
Ready to bring a taste of Italy to your kitchen? Let’s dive into the recipe! 🍽️✨
For the pasta dough:
- 300g all-purpose flour (or 00 flour for a silkier texture)
- 3 large eggs
- A pinch of salt
- 1 tsp olive oil (optional, for elasticity)
For the filling:
- 250g ricotta cheese (preferably fresh, well-drained)
- 200g fresh spinach (or 100g frozen, well-drained)
- 50g Parmesan cheese, grated
- 1 egg yolk
- A pinch of nutmeg
- Salt and pepper to taste
Step 1
Gradually mix the flour into the eggs, with a pinch of salt, using a fork or a spoon.
Step 2
Knead by hand for about 10 minutes until smooth, making a small ball. You may wrap it in plastic or in a clean kitchen cloth and let it rest at room temperature for at least 30 minutes.
Step 3
For the filling, blanch the spinach in boiling water for 1 minute, then drain and squeeze out all excess water. Chop finely.
Leave ricotta to rest in a bowl a few minutes until ii is at room temperature.
Step 4
Mix the ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Stir until smooth and creamy.
Step 5
Add the finely chopped spinach and gently mix. Make sure they are very dry, or they may make the sauce watery at this point.
Step 6
Divide the pasta dough into two equal parts and roll out into thin sheets (about 1-2mm thick).
Step 7
Place small teaspoons of filling evenly spaced on one sheet of pasta, keeping a distance of around 1 inch between them.
Brush around the filling with a little water, then lay the second pasta sheet on top.
Step 8
Press gently around each mound to seal, ensuring no air bubbles.
Well-sealed ravioli won’t open up in boiling water, preserving the filling, so take your time and perform this step carefully!
For an authentic taste, garnish the ravioli with a simple butter and sage sauce, which is the most traditional. You may also choose to use a white walnut sauce or a red tomato or Bolognese sauce. Stay tuned and follow our blog for more hints on sauces! 😊
🍷 Wine pairing suggestion
Pair this dish with a Vermentino (white wine) or a light Chianti if you prefer red.
