Linguine vs. Pappardelle

Linguinenoun

of pasta, cut from a sheet, not as wide as tagliatelle.

Linguinenoun

pasta in long slender flat strips

Linguinenoun

small pieces of pasta in the form of narrow ribbons.

Linguine

Linguine (; Italian: [liŋˈɡwiːne]) is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about 4 millimetres (0.16 in) in width, which is wider than spaghetti but not as wide as fettuccine.

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.