Lasagnette vs Tagliatelle
Lasagnette is narrow lasagne strip, often with a ruffled edge. Tagliatelle is flat egg ribbon, 8 mm wide by tradition.
Side by side, to scale
10 mmLasagnette: 250 to 260 mm by 12 to 20 mm
Tagliatelle: 250 to 300 mm by 6 to 10 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Ribbons | Ribbons |
|---|---|---|
| Region | All of Italy | Emilia-Romagna |
| Section | Narrow lasagne strip, often with a ruffled edge | Flat egg ribbon, 8 mm wide by tradition |
| Length | 250 to 260 mm | 250 to 300 mm |
| Width or diameter | 12 to 20 mm | 6 to 10 mm |
| Wall or thickness | 0.9 to 1.3 mm | 0.6 to 1 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina, or egg when fresh | Egg pasta |
| Cook time | 8 to 12 min | 2 to 8 min |
| Brands with a page | not measured | Rummo, La Molisana |
| Catalogue numbers | not measured | Rummo no. 107, Rummo no. 132, La Molisana no. 103, La Molisana no. 202, La Molisana no. 203 |
| Cook time across brands | not measured | 3 to 9 min |
| 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 | not measured | 702 |
| Pairs with | Meat ragu, Cream sauce, Sausage ragu, Baked (al forno) | Ragu alla bolognese, Porcini, Butter and sage, Cream sauce, Alfredo |
Lasagnette
Wide and ruffled, so it wants weight: ragu, mushroom cream, a sausage sauce, or the oven.
Tagliatelle
A wide porous egg ribbon holds a meat ragu on its surface and absorbs the fat, which is why Bologna refuses spaghetti for the same sauce. Butter, cream, mushrooms, and truffle behave the same way. Oil and seafood sauces are the wrong weight.
Can you swap them?
Not a natural swap. They share 1 sauce: Cream sauce.
Only lasagnette: Meat ragu, Sausage ragu, Baked (al forno).
Only tagliatelle: Ragu alla bolognese, Porcini, Butter and sage, Alfredo.
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.