Tagliatelle vs Pappardelle: Main Differences

With around 400 varieties of pasta in Italy, it’s not surprising comparing noodle varieties can get a little confusing. Well, we are here to help you understand the difference between tagliatelle vs pappardelle. 

While both of these noodles are long flat ribbons of noodles, the main difference between tagliatelle and pappardelle pasta is their width and thickness. Pappardelle is wide at 2-3 cm (.75 to 1.25 in) and very thin while tagliatelle is narrower at 8 mm (.33 in) and a little thicker. 

Tagliatelle vs Pappardelle: What’s the Difference? 

Although these two types of flat Italian pasta are made almost the exact same way, there are a few important details that separate them. 

They are both made of egg and flour-based pasta dough that is either hand or machine-kneaded. They are then rolled using a matarello pasta rolling pin or a pasta rolling machine into thin sheets. 

This is when tagliatelle and pappardelle go their separate ways as they are cut to different sizes and are used in unique ways in each of their respective regions in Italy.

Tagliatelle Pasta

• Width – 8mm (⅓ inch) cooked 
• Origin – Bologna, Emilia Romagna but is also very common in the Marche region.
• What it is served with – Tagliatelle is served in Emilia-Romagna with hearty meat sauces, seasonal mushrooms, and cured meat-based sauces. In Marche, it is served mostly with tomatoes or fresh seafood. 

Pappardelle Pasta

• Width – 2 to 3 centimeters (¾ to 1 ¼ inch) 
• Origin – Florence in the Tuscany region
• What it is served with – Heavily reduced meaty sauces that stick to its flat surface.

What is Tagliatelle?

Tagliatelle pasta is made with an egg-based dough that is rolled and shaped into long thin strips that resemble ribbons.

It looks very similar to fettuccine but is completely different in texture as it is much softer than this dried relative. 

When it is cooked, tagliatelle does not have an al dente center as it is a fresh style of pasta and is cooked until it is lightly springy and tender. 

The name tagliatelle comes from the Italian word “tagliere” which means “to cut”. Even though this pasta is native to Emilia-Romagna in Northern Italy, it can be found throughout the country as it is easy to make and quick to cook. 

Best uses for Tagliatelle

The soft fresh pasta lends itself to hearty meat sauces like ragú Bolognese where you need pasta that adds texture but does not contrast with an al dente bite. 

As a chef, I looked to use tagliatelle whenever I needed a pasta with a soft texture that would match texturally up with a rich slow-cooked sauce that would cling to its fairly smooth surface. 

Tagliatelle would be a bad choice for any sauce that is either thin in viscosity or has very little gripping ability from a lack of fats and collagen that comes from slow-cooked meats. 

Best Dishes with Tagliatelle

1. Tagliatelle al ragù (Bologna, Emilia-Romagna)
2. Tagliatelle ai funghi (Bologna, Emilia-Romagna)
3. Tagliatelle al ragu di strolghino (Parma, Emilia-Romagna)
4. Tagliatelle con nocchie e pomodorini (Ancona, Marche)
5. Tagliatelle allo scoglio (Ancona, Marche)

What is Pappardelle? 

Pappardelle is a thin and very wide pasta that is prized for its fun texture that almost melts in your mouth.

Although it is made with a similar egg dough to tagliatelle, it is rolled out a little thinner and cut into around 1-inch strips. 

The name pappardelle comes from the word “pappare” which translates to consume rapidly or eat fast in Italian.

The origins of pappardelle are deeply rooted in the Tuscany region where it is widely used as the pasta of choice for slow-cooked wild game sauces including wild boar and rabbit. 

Pappardelle pasta has spread its popularity through the regions in Italy and is now served with wild foraged porcini or other seasonal mushrooms and truffles.

You can also find a variation that is made with a ragú that is made of the legendary Tuscan Chianina beef.

In Italy, pappardelle is sold in both fresh and dried variations while in the United States, you will only find dried pappardelle. Both versions are made with durum wheat semolina flour and eggs. 

Best uses for Pappardelle

The best recipes for pappardelle involve rich sauces that will coat the pasta. It needs a sauce with some gripping power as it is smooth and has no holes or ridges.

At my former Italian restaurant, I would pair pappardelle with any sauce that was made with slow-cooked meats.

The large pieces of meat would break down and almost melt into thin stands as the sauce would reduce and thicken.

This would provide a similar soft texture and a silkiness that pappardelle was begging for.

Best dishes with Pappardelle

1. Pappardelle al sugo di cinghiale (Florence, Tuscany)
2. Pappardelle all’Anatra (Florence, Tuscany)
3. Pappardelle ai funghi porcini (Florence, Tuscany)
4. Pappardelle al ragú d’Anatra (Lucca, Tuscany
5. Pappardelle al ragu di chianina (Arezzo, Tuscany)

Types of Flat Pasta

Tagliolini: (2–3 mm) 

This egg pasta is similar to tagliatelle in shape but not as wide and with slightly rounded edges.

Although it is from both the Molise and Piedmont regions, it is called “tajarin” in Piedmont where it is commonly served with their famous Alba white truffles.

Fettuccine: (3–5 mm) 

Its home is in the Lazio region of Italy, and it shows up on menus in Rome with dishes like Alla Ciociara.

This is a traditional type of egg pasta, but the version most Americans are used to is the dried version of fettuccine made with flour and water without eggs. This pasta is similar in shape to tagliatelle but slightly thicker.

Tagliatelle: (6–9 mm) 

A thin flat egg noodle from Northern Italy in the Emilia-Romagna region. Tagliatelle is the pasta of choice for the legendary tagliatelle al ragù di Bologna.

Pappardelle: (10–25 mm)

These wide and flat pasta ribbons made of eggs and flour are the go-to pasta for wild game sauces in the Tuscany region of Italy.

This variety of pasta in Italy is beloved for its tongue-coating texture and its ability to act as a canvas for rich and meaty sauces.

Tagliatelle vs Pappardelle: Table of Comparison

	Tagliatelle	Pappardelle
Width	8mm (.33 in) cooked	2 to 3 centimeters (.75 to 1.25 in)
Origin	Emilia-Romagna, Marche, Italy	Tuscany, Italy
Best served with	Hearty meat sauces, seasonal mushrooms, and cured meat-based sauces	Heavily reduced meaty sauces that stick to its flat surface

FAQs

Can you substitute pappardelle for tagliatelle?

In most situations, substituting pappardelle for tagliatelle would work just fine as the type of sauces that are usually served with these kinds of pasta are fairly similar.

What pasta is closest to tagliatelle?

Fresh fettuccine that is made with eggs would be the closest in texture and shape even though it is slightly thicker.

Pappardelle vs Egg noodles

Pappardelle is considered an egg noodle as it is made with eggs as do many varieties of pasta in Italy. However, there are a lot of different types of egg noodles used in various cuisines around the world.

If you see egg noodles on a recipe, it is most likely referring to a wide noodle that is made with eggs that are used for making dishes like beef stroganoff and chicken noodle soup.

Final Thoughts: Tagliatelle vs Pappardelle

Now you have learned everything you could possibly want to know about Tagliatelle vs Pappardelle, it’s time to continue your education on Italian cuisine.

Check out our other fun posts covering everything from Proscuitto di Parma to the best food cities in Italy.