Linguine vs. Fettuccine: What’s the Difference?

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Linguine and fettuccine are both lengthy Italian pastas. When comparing linguine with fettuccine, we must conclude that each has a slightly different influence on your recipe. This article will go through the differences between the two types of pasta.

What Is Linguine?

Linguine is a kind of pasta that originated in Italy’s Genoa area and is made from a basic flour and water combination. Linguine is an Italian term that meaning “small tongues” and refers to long, plump pasta strands.

Linguine is often made using a variety of flours, including white flour, whole wheat flour, and, on occasion, almond or potato flour. Linguine is thicker than angel hair and spaghetti but thinner than bucatini.

Using this pasta with shrimp and cream often results in a delicious delicacy. And this pasta may simply be used in place of spaghetti with bolognese or meatballs.

What Is Fettuccine?

Fettuccine (little ribbons in Italian) is a flat pasta that originated in Roman and Tuscan cuisines. These noodles are larger, thicker, and flatter than tagliatelle, but they are also somewhat narrower.

An egg and flour combination is used to make this pasta. Furthermore, fettuccine is often used in pasta dishes with rich sauces or heavy toppings. However, it is less appropriate for recipes that demand for short pasta shapes, such as pasta salads or macaroni dinners.

Fettuccine alfredo is a traditional fettuccine dish. Alfredo di Lelio, an Italian chef, is credited with creating this world-famous meal in the twentieth century. The alfredo sauce, created with heavy cream, is an international staple that is often topped with meatballs or clams.

Long ribbon pasta, such as fettuccine, is often served with heavier sauces such as bolognese, carbonara, or meat sauces such as ragu.

Linguine vs. Fettuccine: What’s the Difference?

Linguine and fettuccine are both types of long pasta, but their shapes and components vary. Linguine is thin and flat, composed of flour and water, while fettuccine is thick and flat, made of eggs and flour.

Because of the ingredients, fettuccine has a thicker batter, resulting in a denser pasta. Longer than linguine, these noodles are sliced into wider pieces. As a consequence, each fettuccine noodle has a bigger surface area for the sauce to cover.

Linguine, on the other hand, combines well with mild sauces owing to its delicate character. Linguine goes well with a mild tomato-based pasta sauce or a white wine and garlic sauce.

Longer, heartier strands of fettuccine go well with richer, heavier sauces. They are often served with meat sauces. A serving of rich fettuccine pasta is equivalent to a serving of baked ziti, ravioli, or lasagna.


When comparing linguine with fettuccine, there is a noticeable distinction. Either of them, though, will work nicely in a meal that calls for long, noodle-like pasta. However, keep in mind that fettuccine is best for heavier sauces. And the linguine provides an egg-free alternative for individuals who do not consume eggs.


Which is better linguine or fettuccine?

Linguine is lighter and thinner than fettuccine, thus it’s often cooked in a much thinner and lighter sauce than fettuccine. Fettuccine noodles can withstand more heavier and thicker sauces since they are flatter and broader than linguine noodles.

Can fettuccine be substituted for linguine?

When searching for replacements, try not to go more than one pasta shape away. If your recipe asks for spaghetti and you don’t have any on hand, linguine will suffice, but fettuccine will be too thick. In recipes that call for linguine, either spaghetti or fettuccine may be substituted.

What is different about linguine pasta?

Although both linguine and spaghetti are long, thin pasta forms, linguine is thicker and flatter. Linguine, unlike spaghetti, is flat and ribbonlike, albeit not as broad as fettuccine.

What is the difference between linguini and linguine?

Linguine is a popular kind of pasta that is written linguine rather than linguini.

What is linguine good for?

Linguine is a versatile pasta that can be served with both thin and thick sauces—it has a little bigger surface area than spaghetti and works well with richer sauces like cream sauces. Linguine pairs nicely with fish since the protein is frequently lighter than other meatier alternatives.

What’s the best pasta for carbonara?

The greatest carbonara pasta form

Traditional spaghetti and tube-like rigatoni are the most popular choices. Both are tasty and retain the sauce well, so it all boils down to personal preference! In our typical carbonara recipe, we use spaghetti, but if you prefer rigatoni or another noodle form, go ahead.

Is it OK to use fettuccine noodles for spaghetti?

Spaghetti and fettuccine are both quite adaptable in terms of the sauces that they can withstand. In most recipes, you may use either fettuccine or spaghetti depending on what you have on hand.

Is linguine or fettuccine better with pesto?

Because this fresh and aromatic pasta sauce is served uncooked, choose a spaghetti form that will not overpower the pasta. Pesto, like oil-based sauces, is best served with longer pieces of pasta, such as Fusilli’s corkscrew form. Pesto complements Bucatini, Capellini, thinner Spaghettini, and Fettuccine the best.

Can you mix linguine and fettuccine?

So says Cathy Whims, chef of Portland’s Nostrana and Oven & Shaker and a six-time James Beard Foundation finalist for Best Chef Northwest.

Why does linguine taste different than spaghetti?

Linguine. “Linguine means ‘small tongues’ in Italian. It absorbs lighter sauces nicely and may keep mix-ins in place since it is flatter than spaghetti but not as broad as fettuccine,” Bolling explains.

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