Flat pasta, often referred to as ribbon pasta, ranges from narrow, slightly flattened strands to very broad sheets, ordered generally from narrowest to widest as:
Linguine (~1/8"), Fettuccine (~1/4"), Tagliatelle (~1/4"–3/8"), Mafaldine (~1/2", wavy), Pappardelle (5/8"–1"), and Lasagna (up to 2").
Flat pasta widths range from narrow, 1/8-inch ribbons like linguine to 3-inch wide lasagna sheets. Common medium-wide options include tagliatelle (approx. 6mm or 1/4 inch) and fettuccine (about 1/4 inch), while wide pappardelle ranges from 2 to 3 cm (3/4 to 1 inch). These, along with mafaldine and trenette, offer varied surfaces for sauces. Common Flat Pasta Widths:
- Linguine: ~1/8 inch (3mm), oval-shaped/flat.
- Tagliolini: ~1/8 inch (3mm).
- Tagliatelle: ~6mm (about 1/4 inch), often egg-based.
- Fettuccine: ~1/4 inch (6-7mm), "little ribbons".
- Mafaldine/Reginette: ~1/2 inch (variable), flat with ruffled edges.
- Pappardelle: 2-3 cm (3/4 to 1 inch), very wide.
- Lasagna Sheets: Generally 2-3 inches wide (5-7.5 cm.)
Key Differences:- Linguine vs. Fettuccine: Linguine is thinner and narrower, resembling flattened spaghetti, while fettuccine is wider and more ribbon-like.
- Tagliatelle vs. Pappardelle: Both are ribbon pasta, but pappardelle is significantly wider than tagliatelle.
- Fresh vs. Dry: Fresh egg pasta (like tagliatelle) is often cut wider than its dried counterparts.
