If you love egg pasta and wide noodles that really hold the sauce, then you likely have a love affair going with pappardelle. Or is it tagliatelle you love? Wait, no, is it… fettucine?
It might seem fickle, but they’re the practically the same noodle, right? Well, not exactly. So let’s talk about tagliatelle vs pappardelle!
For the uninitiated, pappardelle and tagliatelle can be hard to tell apart. Both are ribbon pastas that are popular in Italy, but most widely found in just a few areas.
So what exactly are pappardelle and tagliatelle and why do they require an entire blog post to explain the difference between the two?
Well, here’s a fun Italian food fact for you: the average person in Italy may eat more than 51 pounds of pasta every year, but 24% of the global consumption of pasta is by Americans – the largest of any country in the world!
Clearly, pasta is important stuff for Italy food lovers, and we want to know our noodles!
How are Pappardelle and Tagliatelle Similar?
The similarities between pappardelle vs tagliatelle make it easy to think it’s the same noodle. Some might even throw fettuccine in with the lot.
Tagliatelle vs fettuccine is yet another question to ponder, and let’s not even get started on the homemade “pasta rags” which could keep many an foodie guessing as to which category that falls into!
Both pappardelle and tagliatelle are egg-based pastas which narrows the field significantly as to which region you’ll most often find them.
While the ingredients are more or less the same, the most noticeable difference is in the different width of the two.
Both of these pastas are long, wide, and flat. But look closer at the width of the noodle, how its made and the region it hails from to find the answer.
What’s in this Article?
Tagliatelle vs Pappardelle: What’s the Difference?
How are Pappardelle and Tagliatelle Similar?
Typical Dishes with Pappardelle and Tagliatelle
How to Make Pappardelle and Tagliatelle
Top 5 Fresh Pasta Myths DEBUNKED | How to Make Fresh Egg Pasta
What is pappardelle pasta?
Pappardelle are long, flat and broad ribbons of (traditionally) egg pasta, that originate in Toscana ( Tuscany ), a region known for rich, intense – and generally meaty – sauces. The large surface area and rough texture of the pasta make pappardelle the perfect accompaniment to more robust sauces and ragus.
What is egg pappardelle?
Homemade egg pappardelle is one of my all-time favorite pastas, particularly in the winter months and for special occasions, as its wide strands lends itself extremely well to richer cream or meat-based sauces. Let’s get started. [PS.
How many ingredients are in pappardelle?
Only 3 basic ingredients! Pappardelle are wide ribbons of gorgeous egg pasta that are simple and fun to make. If you’ve never made fresh pasta these egg noodles are a great place to start. The perfect meal when you crave a big bowl pasta. It also makes an impressive dish for family and friends.
How do you make pappardelle?
The first step to making the pappardelle is a batch of my easy homemade pasta dough. A standard pasta dough made from flour and fresh eggs. I like to use a combination of ’00’ (or plain or all purpose is fine) and semola which is a fine semolina flour. It is really all about personal preference if you use both kinds of flours here.