The main difference between pappardelle and tagliatelle is that pappardelle has a larger width than tagliatelle. Pappardelle has about a width of 2 to 3 cm while tagliatelle has about a width of 6.5 mm-10 mm.
Pappardelle and tagliatelle are two types of ribbon pasta we all love. Both these types of pasta are served with rich sauces. Some of you may have difficulty identifying them separately since they have a similar difference.
Key Areas Covered
1. What is Pappardelle
– Definition, Use
2. What is Tagliatelle
– Definition, Use
3. Similarities Between Pappardelle and Tagliatelle
– Outline of Common Features
4. Difference Between Pappardelle and Tagliatelle
– Comparison of Key Differences
Key Difference
Pappardelle, Pasta, Tagliatelle
What is Pappardelle
Pappardelle is a broad and flat Italian pasta that has a ribbon shape. The name pappardelle comes from the Italian verb pappare, which means ‘to gobble up’. In size, this pasta is somewhere between tagliatelle and lasagna. Fresh pappardelle is about 2 to 3 cm wide and may have fluted edges, whereas dried egg pappardelle have straight sides. Moreover, fresh pappardelle can be made with a wide range of flours, while the dried pappardelle is commonly made with durum wheat.
Pappardelle is originally from Tuscany, a region known for rich and intense sauces. However, due to its wide popularity, pappardelle can be found throughout all regions of Italy. Traditionally, pappardelle is served with rich, heavy sauces, especially meaty sauces. They are very popular in winter month as pappardelle with a rich meaty sauce can serve as a hearty and warming meal.
What is Tagliatelle
Tagliatelle is a traditional type of pasta that resembles the long, flat ribbon shape of fettuccine. It usually has a width of 6.5 mm-10 mm and is typically narrower than pappardelle. The name tagliatelle comes from the Italian verb tagliare, which means ‘to cut’. This pasta originated from Emilia-Romagna and Marche. Tagliolini is also a type of tagliolini. Tagliatelle has a flat shape while tagliolini has somewhat a cylindrical shape.
Unlike most other types of pasta made water and flour, tagliatelle is traditionally made with one egg in every 100 grams of flour. Tagliatelle has a rough and porous texture and has an absorbent nature, which makes it remain firm even when cooked with dense sauces. Tagliatelle is usually served with thick meaty sauces, usually made with pork, beef, or veal. It’s also possible to serve them with less rich options such as pomodoro e basilico (with tomatoes and basil) and uovo e formaggio (with eggs and cheese).
Similarities Between Pappardelle and Tagliatelle
- Pappardelle and tagliatelle are two types of ribbon pasta.
- Both are served with rich sauces.
Difference Between Pappardelle and Tagliatelle
Definition
Pappardelle is a broad and flat Italian pasta that has a ribbon shape while tagliatelle is a traditional type of pasta that resembles long, flat ribbon shape of fettuccine.
Width
Pappardelle is about 2 to 3 cm while tagliatelle is about 6.5 mm-10 mm. Therefore, tagliatelle is typically narrower than pappardelle.
Type of Sauce
Moreover, pappardelle is usually served with intense and rich sauces as the taste of the wide pasta may overcome the taste of the sauce, while Tagliatelle is served with thick meaty sauces, usually made with pork, beef, or veal. In fact, Tagliatelle is often served with Bolognese sauce.
Origin
While pappardelle originates from the region of Tuscany, tagliatelle originated from the regions of Emilia-Romagna and Marche.
Conclusion
Pappardelle is a broad and flat Italian pasta that has a ribbon shape while tagliatelle is a traditional type of pasta that resembles long, flat ribbon shape of fettuccine. The main difference between pappardelle and tagliatelle is that pappardelle has a larger width than tagliatelle. Pappardelle has about a width of 2 to 3 cm while tagliatelle has about a width of 6.5 mm-10 mm.
Image Courtesy:
1. “Pappardelle pomodoro e basilico” By Lasagnolo9 – Own work (CC BY-SA 4.0) via Commons Wikimedia
2. “Food Tagliatelle Cook Eat Noodles Pasta” (CC0) via MaxPixel
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