Fettuccine vs Linguine
Fettuccine is flat ribbon, 6 to 8 mm wide. Linguine is flattened oval strand, wider than thick.
Side by side, to scale
10 mmFettuccine: 250 to 260 mm by 6 to 8 mm
Linguine: 250 to 260 mm by 2.5 to 3.5 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Ribbons | Long strands |
|---|---|---|
| Region | Lazio | Liguria |
| Section | Flat ribbon, 6 to 8 mm wide | Flattened oval strand, wider than thick |
| Length | 250 to 260 mm | 250 to 260 mm |
| Width or diameter | 6 to 8 mm | 2.5 to 3.5 mm |
| Wall or thickness | 0.9 to 1.2 mm | 1.2 to 1.6 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina, or egg when fresh | Semolina and water |
| Cook time | 3 to 12 min | 9 to 11 min |
| Brands with a page | De Cecco, Rummo, Garofalo, Mancini, Barilla, La Molisana | De Cecco, Rummo, Garofalo, Mancini, Barilla, La Molisana |
| Catalogue numbers | De Cecco no. 6, Rummo no. 15, Rummo no. 89, Rummo no. 94, Garofalo no. 15, La Molisana no. 5, La Molisana no. 104, La Molisana no. 204 | De Cecco no. 7, De Cecco no. 8, Rummo no. 13, Garofalo no. 12, La Molisana no. 6, La Molisana no. 7 |
| Cook time across brands | 3 to 14 min | 7 to 12 min |
| Brand dimensions | Rummo: 260 mm long, 5.8 mm across; Mancini: 260 mm long | Rummo: 260 mm long, 3.3 mm across; Mancini: 260 mm long |
| Energy, dry, per 100 g | 288 kcal (fresh pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 11.3 g | 13.0 g |
| Products catalogued | 187 | 306 |
| Pairs with | Alfredo, Meat ragu, Porcini, Cream sauce, Butter and sage | Vongole, Pesto alla genovese, Frutti di mare, Aglio e olio, Marinara, Lemon and butter |
Fettuccine
A ribbon has a broad flat face, so butter, cream, and cheese emulsions coat it evenly and a ragu rides on top. Egg dough makes it porous enough to absorb. It is too soft for a sharp oil sauce, and too wide for broth.
Linguine
More surface, still no cavity. Linguine wants sauces that coat: clams, pesto, oil and garlic, a light seafood tomato. The wide face carries a thin emulsion better than a round strand.
Can you swap them?
Linguine for fettuccine: yes, a dried flat strand for lighter sauces.
Fettuccine for linguine: yes, a wider ribbon for a heavier result.
Only fettuccine: Alfredo, Meat ragu, Porcini, Cream sauce, Butter and sage.
Only linguine: Vongole, Pesto alla genovese, Frutti di mare, Aglio e olio, Marinara, Lemon and butter.
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.