Tagliatelle vs Tagliolini
Tagliatelle is flat egg ribbon, 8 mm wide by tradition. Tagliolini is very narrow egg ribbon, 2 to 3 mm wide.
Side by side, to scale
10 mmTagliatelle: 250 to 300 mm by 6 to 10 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 | Emilia-Romagna | Piedmont |
| Section | Flat egg ribbon, 8 mm wide by tradition | Very narrow egg ribbon, 2 to 3 mm wide |
| Length | 250 to 300 mm | 250 to 300 mm |
| Width or diameter | 6 to 10 mm | 2 to 3 mm |
| Wall or thickness | 0.6 to 1 mm | 0.6 to 1 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Egg pasta | Egg pasta |
| Cook time | 2 to 8 min | 2 to 4 min |
| Brands with a page | Rummo, La Molisana | Rummo, La Molisana |
| Catalogue numbers | Rummo no. 107, Rummo no. 132, La Molisana no. 103, La Molisana no. 202, La Molisana no. 203 | Rummo no. 93, La Molisana no. 200 |
| Cook time across brands | 3 to 9 min | 3 to 4 min |
| 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 | 702 | 7 |
| Pairs with | Ragu alla bolognese, Porcini, Butter and sage, Cream sauce, Alfredo | Butter and sage, In brodo, Lemon and butter, Porcini |
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.
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?
Tagliolini for tagliatelle: yes, narrower, for lighter butter sauces.
Both take Porcini, Butter and sage.
Only tagliatelle: Ragu alla bolognese, Cream sauce, Alfredo.
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.