Capellini vs Tagliolini
Capellini is very fine round strand, under 1 mm. Tagliolini is very narrow egg ribbon, 2 to 3 mm wide.
Side by side, to scale
10 mmCapellini: 250 to 260 mm by 0.8 to 1 mm
Tagliolini: 250 to 300 mm by 2 to 3 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Long strands | Ribbons |
|---|---|---|
| Region | Campania | Piedmont |
| Section | Very fine round strand, under 1 mm | Very narrow egg ribbon, 2 to 3 mm wide |
| Length | 250 to 260 mm | 250 to 300 mm |
| Width or diameter | 0.8 to 1 mm | 2 to 3 mm |
| Wall or thickness | not measured | 0.6 to 1 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina and water | Egg pasta |
| Cook time | 2 to 4 min | 2 to 4 min |
| Brands with a page | De Cecco, Rummo, Garofalo, Mancini, Barilla, La Molisana | Rummo, La Molisana |
| Catalogue numbers | De Cecco no. 9, De Cecco no. 209, Rummo no. 1, Rummo no. 106, Garofalo no. 2, Garofalo no. 22, La Molisana no. 17, La Molisana no. 60, La Molisana no. 100 | Rummo no. 93, La Molisana no. 200 |
| Cook time across brands | 2 to 6 min | 3 to 4 min |
| Brand dimensions | Rummo: 260 mm long, 1.25 mm across; Mancini: 260 mm long, 1.2 mm across | not measured |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 288 kcal (fresh pasta) |
| Protein, dry, per 100 g | 13.0 g | 11.3 g |
| Products catalogued | 32 | 7 |
| Pairs with | Lemon and butter, Aglio e olio, In brodo, Pomodoro | Butter and sage, In brodo, Lemon and butter, Porcini |
Capellini
There is almost no mass to carry sauce, so the sauce must be nearly weightless: butter, lemon, a splash of oil, a raw tomato, a little broth. Anything with body clumps the strands into a mat.
Tagliolini
Thin and delicate, so the sauce must be light and quick. Butter and truffle, a meat-roasting juice, a clear broth, a lemon butter. Anything with pieces overwhelms it.
Can you swap them?
Capellini for tagliolini: yes, a dried thin strand for the same sauces.
Both take Lemon and butter, In brodo.
Only capellini: Aglio e olio, Pomodoro.
Only tagliolini: Butter and sage, Porcini.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.