Fettuccine vs Pappardelle
Fettuccine is flat ribbon, 6 to 8 mm wide. Pappardelle is very wide flat ribbon, 2 to 3 cm, sometimes with a fluted edge.
Side by side, to scale
10 mmFettuccine: 250 to 260 mm by 6 to 8 mm
Pappardelle: 250 to 300 mm by 20 to 30 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Ribbons | Ribbons |
|---|---|---|
| Region | Lazio | Tuscany |
| Section | Flat ribbon, 6 to 8 mm wide | Very wide flat ribbon, 2 to 3 cm, sometimes with a fluted edge |
| Length | 250 to 260 mm | 250 to 300 mm |
| Width or diameter | 6 to 8 mm | 20 to 30 mm |
| Wall or thickness | 0.9 to 1.2 mm | 0.8 to 1.2 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina, or egg when fresh | Egg pasta |
| Cook time | 3 to 12 min | 3 to 9 min |
| Brands with a page | De Cecco, Rummo, Garofalo, Mancini, Barilla, La Molisana | Rummo, Garofalo, 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 | Rummo no. 101, Rummo no. 119, Garofalo no. 1, La Molisana no. 105, La Molisana no. 205 |
| Cook time across brands | 3 to 14 min | 5 to 12 min |
| Brand dimensions | Rummo: 260 mm long, 5.8 mm across; Mancini: 260 mm long | not measured |
| Energy, dry, per 100 g | 288 kcal (fresh pasta) | 288 kcal (fresh pasta) |
| Protein, dry, per 100 g | 11.3 g | 11.3 g |
| Products catalogued | 187 | 53 |
| Pairs with | Alfredo, Meat ragu, Porcini, Cream sauce, Butter and sage | Wild boar ragu, Meat ragu, Porcini, Ragu alla bolognese, Cream sauce |
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.
Pappardelle
The broadest face of any ribbon, so it carries the heaviest sauces: wild boar, hare, duck, a mushroom sauce with body, a slow beef ragu. A light sauce leaves it bare.
Can you swap them?
Pappardelle for fettuccine: yes, much wider, for a heavier ragu.
Both take Meat ragu, Porcini, Cream sauce.
Only fettuccine: Alfredo, Butter and sage.
Only pappardelle: Wild boar ragu, Ragu alla bolognese.
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.