Fettuccine vs Trenette
Fettuccine is flat ribbon, 6 to 8 mm wide. Trenette is flat narrow strand, slightly wider than linguine.
Side by side, to scale
10 mmFettuccine: 250 to 260 mm by 6 to 8 mm
Trenette: 250 to 260 mm by 3 to 4 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 | Flat narrow strand, slightly wider than linguine |
| Length | 250 to 260 mm | 250 to 260 mm |
| Width or diameter | 6 to 8 mm | 3 to 4 mm |
| Wall or thickness | 0.9 to 1.2 mm | 1.5 to 2 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina, or egg when fresh | Semolina and water |
| Cook time | 3 to 12 min | 9 to 12 min |
| Brands with a page | De Cecco, Rummo, Garofalo, Mancini, Barilla, La Molisana | not measured |
| 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 | not measured |
| Cook time across brands | 3 to 14 min | not measured |
| 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) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 11.3 g | 13.0 g |
| Products catalogued | 187 | not measured |
| Pairs with | Alfredo, Meat ragu, Porcini, Cream sauce, Butter and sage | Pesto alla genovese, Vongole, Aglio e olio |
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.
Trenette
Pesto. The raw oily paste clings to the flat face, and the potato and beans cooked in the same water complete the dish. Oil and seafood sauces work the same way.
Can you swap them?
Fettuccine for trenette: yes, wider, for a heavier plate.
Only fettuccine: Alfredo, Meat ragu, Porcini, Cream sauce, Butter and sage.
Only trenette: Pesto alla genovese, Vongole, Aglio e olio.
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.