Fettuccine vs Tagliolini
Fettuccine is flat ribbon, 6 to 8 mm wide. Tagliolini is very narrow egg ribbon, 2 to 3 mm wide.
Side by side, to scale
10 mmFettuccine: 250 to 260 mm by 6 to 8 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 | Ribbons | Ribbons |
|---|---|---|
| Region | Lazio | Piedmont |
| Section | Flat ribbon, 6 to 8 mm wide | Very narrow egg ribbon, 2 to 3 mm wide |
| Length | 250 to 260 mm | 250 to 300 mm |
| Width or diameter | 6 to 8 mm | 2 to 3 mm |
| Wall or thickness | 0.9 to 1.2 mm | 0.6 to 1 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina, or egg when fresh | Egg pasta |
| Cook time | 3 to 12 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. 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. 93, La Molisana no. 200 |
| Cook time across brands | 3 to 14 min | 3 to 4 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 | 7 |
| Pairs with | Alfredo, Meat ragu, Porcini, Cream sauce, Butter and sage | Butter and sage, In brodo, Lemon and butter, Porcini |
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.
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?
Fettuccine for tagliolini: yes, wider, for a heavier dressing.
Both take Porcini, Butter and sage.
Only fettuccine: Alfredo, Meat ragu, Cream sauce.
Only tagliolini: In brodo, 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.