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? 😊
👨🍳 Chef Riccardo Renna – Head Chef at VistaCucina
Born with a passion for authentic Italian cuisine, Chef Riccardo Renna brings tradition, creativity, and warmth to every dish he prepares. With roots in Italy and experience in both home-style and refined kitchens, he leads VistaCucina with a focus on seasonal ingredients, heartfelt flavors, and unforgettable dining experiences — from private dinners to immersive cooking classes.
I would love to attend your class but I’m working this Friday evening. If you ever do a class Mon, Tues or Wed I would be much more able to attend.
I would also be happy to do a co-promote class to MY clients from my business. I’m always trying to get them to eat healthy & making their own dinner is part of that.
Hi Katherine!
We’ll definitely be scheduling classes on other days of the week in the near future. We’ll add you to our mailing list so you can stay informed.
Thanks so much for sharing our classes—we really appreciate it! 🙏