When it comes to Italian cuisine, pasta isn’t just pasta—it’s a language of its own. Each shape has a story, a purpose, and a perfect sauce to match. And nowhere is this more true than with the elegant ribbons of tagliatelle, fettuccine, and pappardelle.
They may look similar at first glance—long, flat, and delicious—but each carries a unique regional identity, width, and culinary soul. Understanding the differences is more than a matter of trivia. It’s a way to connect with the regional food traditions of Italy, from Bologna to Rome to Florence.
If you’re planning to take a pasta-making class in Florence, or if you’re just dreaming of Tuscany from home, learning about these pastas will deepen your appreciation for Italian culture—and make you crave your next bowl.
Tagliatelle: the elegant emilian classic
Width: About 6–8 mm (roughly ¼ inch)
Region: Emilia-Romagna, especially Bologna
Tagliatelle is the queen of Emilia-Romagna’s pasta traditions, and perhaps the most iconic of all Italy’s ribbon pastas. Legend has it that its width was inspired by Lucrezia Borgia’s golden hair on her wedding day—proof that even pasta in Italy has poetic origins.
Made with fresh egg dough, tagliatelle is typically hand-rolled and cut with precision. It has just the right surface area to hold thick, slow-cooked sauces without overwhelming the palate.
Best with:
- Traditional ragù alla Bolognese (the original—not the overly tomatoey version!)
- Wild mushroom sauces
- Slow-cooked meat ragù
Fun fact: In Bologna, there’s even an official measurement for tagliatelle’s width, preserved at the Chamber of Commerce!
Fettuccine: the roman favorite
Width: Slightly thinner than tagliatelle, about 5–7 mm
Region: Central Italy, especially Lazio
Fettuccine is often confused with tagliatelle, but it hails from Rome and Lazio, where it plays a starring role in many traditional dishes. Its narrower size makes it perfect for creamy or buttery sauces that coat each strand with silky richness.
You may have heard of Fettuccine Alfredo—one of the most famous pasta dishes in the world. But here’s a secret: the creamy version you know from America (with cream and chicken) doesn’t really exist in Italy.
The original Fettuccine Alfredo, invented in Rome in the early 20th century, was made simply with butter and Parmigiano Reggiano—nothing more.
Best with:
- Fettuccine al burro (butter and Parmigiano)
- Mushroom and truffle cream sauces
- Light, delicate meat sauces
Its smooth texture and subtle flavor make fettuccine the perfect canvas for rich yet refined dishes.
Pappardelle: the bold tuscan ribbon
Width: 2–3 cm (almost an inch!)
Region: Tuscany
If Florence is your destination (or your dream), pappardelle is the pasta you’ll fall in love with. Wide, rustic, and full of character, pappardelle comes from the Tuscan verb “pappare”, meaning “to gobble up.” It’s no coincidence—this pasta is made for hearty appetites and bold sauces.
Because of its width and thickness, pappardelle holds up beautifully to the rich game-based ragùs typical of the Tuscan countryside. It’s a favorite among hunters, wine lovers, and anyone who enjoys a pasta that can stand up to intense flavor.
Best with:
- Cinghiale (wild boar) ragù
- Duck or hare ragù
- Creamy truffle sauces
When you make pappardelle by hand, you get to feel its texture and strength—it’s a pasta that celebrates the robust side of Tuscan life.
Why these differences matter in pasta-making
Learning to shape and cut these ribbons by hand is like learning a regional dialect. It’s not just a technique—it’s a story of place, tradition, and family. When you take a pasta class in Florence, you don’t just learn how to cook. You learn why things are done a certain way—and how pasta expresses the soul of a region.
In our classes at Pasta Class Florence, we show you the secrets behind each ribbon:
- How to roll your dough to the perfect thickness
- How to cut tagliatelle, fettuccine, or pappardelle with precision
- When to use a pasta machine—and when to rely on your hands
- How to pair the right sauce with each shape
And to help you at home, we always recommend a few essential tools.
One of our favorites: the Pasta Tweezers from our shop.
They’re perfect for plating long pasta like a pro, twirling ribbons beautifully, or lifting hot strands gently without tearing them.
Take a ribbon of Italy home with you
Whether you love pasta making, regional Italian culture, or simply want to impress your friends at dinner, understanding these three ribbon pastas—tagliatelle, fettuccine, and pappardelle—is a delicious place to start.
Join us in Florence to make them from scratch, learn the stories behind them, and share a meal you’ll never forget.
Ready to roll some dough in Tuscany?
Book your pasta class today
Interested in seeing different recipes with each type of pasta? Watch these videos of our chefs making Fettuccine and Pappardelle!