Tagliatelle or fettuccine: what is the difference
Tagliatelle and fettuccine are long, flat ribbons of egg pasta, and on the shelf they are often hard to tell apart. The difference is mainly regional tradition: Emilia-Romagna versus Lazio.
| Tagliatelle | Fettuccine | |
|---|---|---|
| Family | Long, flat egg pasta | Long, flat egg pasta |
| Where from | Northern Italy, above all Emilia-Romagna | Probably Lazio, the pride of Roman cooking |
| Official reference | The "golden measure" of Bologna tagliatelle was deposited at the Bologna Chamber of Commerce on 16 April 1972 | No deposited reference |
| Ingredients (De Cecco) | Durum wheat semolina, eggs 23.87% | Durum wheat semolina, eggs 23.87% |
| Number and cooking (De Cecco) | n° 304, 7 min | n° 303, 7 min |
| Suggested sauces (De Cecco) | Fish and shellfish, butter, soft cheeses and cream, baked dishes | Tomato and meat ragùs, fish and shellfish |
Which to choose
In ingredients and cooking time they are practically the same pasta and can replace each other. For Bolognese dishes such as ragù, take tagliatelle; for Roman recipes, fettuccine. If the pack says "pasta all'uovo", Italian law requires at least 4 eggs (200 g) per kilogram of semolina.
Sources
Themes
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