Fettuccine vs. Pappardelle

By Jaxson

  • 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.

  • Pappardelle

    Pappardelle [papparˈdɛlle] (singular: pappardella) are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb “pappare”, to gobble up. The fresh types are two to three centimetres (​3⁄4–1 inches) wide and may have fluted edges. Dried egg pappardelle have straight sides. It originates from the region of Tuscany.

  • Fettuccine (noun)

    Long, flat ribbons of pasta, cut from a rolled-out sheet; identical in form to tagliatelle.

  • Pappardelle (noun)

    A broad form of sauce (especially one made with hare).


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