Fettuccine vs. Pappardelle

Fettuccinenoun

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

Fettuccinenoun

pasta in flat strips wider than linguine

Fettuccine

Fettuccine (Italian: [fettutˈtʃiːne]; lit. 'little ribbons'; sing.

Pappardellenoun

A broad form of fettuccine, or a narrow form of lasagne, traditionally eaten with a meat sauce (especially one made with hare).

Pappardelle

Pappardelle (Italian: [papparˈdɛlle]; singular: pappardella; from the verb pappare, ) are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany. The fresh types are two to three centimetres (3⁄4–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides.