Fettuccine vs. Linguine

Fettuccine

Fettuccine (pronounced [fettutˈtʃiːnə]; literally “little ribbons” in Italian; sing. Fettuccina) is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with sugo d’umido (beef ragù) and ragù di pollo (chicken ragù).

Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in stores.

Spinach fettuccine is made from spinach, flour, and eggs.

Dishes made with fettuccine include Fettuccine Alfredo.

Linguine

Linguine (; Italian: [liŋˈɡwiːne]) is type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about 4 millimetres (0.16 in) in width, which is wider than spaghetti but not as wide as fettuccine. The name linguine means “little tongues” in Italian, where it is a plural of the feminine linguina. Linguine are also called trenette or bavette. A thinner version of linguine is called linguettine.

Linguine (noun)

small pieces of pasta in the form of narrow ribbons.