Difference Between Fettuccine and Linguine

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Pasta is one of the most popular carbohydrates in the culinary world.  It is served on its own either with a drizzle of olive oil and a sprinkling of herbs or with a meaty tomato sauce. 

There are so many types of pasta shapes and names which you can choose from which have their own striking designs, various sizes, and different textures. Actually, with so many types of pasta, it seems impossible to tell them apart. 

But you can distinguish several kinds of pasta by looking at their shape and size. For example Fettucine and Linguine pasta. 

At first sight, it might seem there is not much differentiation between the two. But a true pasta fan will however be able to see there is more than this.

Fettuccine vs Linguine

The difference between Fettuccine and Linguine is that Fettuccine is broader than Linguine. The sauces used are also different. In Fettuccine super thick sauces along with heavy cream are used whereas in Linguine thin sauces and light oils are used.

Fettuccine vs Linguine

The recipes and accompaniments served with these kinds of pasta are also different. Hence if you are a calorie-conscious person always go for Linguine pasta.

Comparison Table

Parameters of ComparisonFettuccineLinguine
DefinitionFettuccine is a flat, thick, and narrow pasta found mostly in Roman and Tuscan cuisineLinguine is a oval shaped thin pasta strips found mostly in Italian cuisine
Main ingredientsEgg and FlourFlour and Water
WidthDough has to be rolled into 3mm thicknessThis will be 6-9mm wide
SauseThick and Heavy sauce is usedThin and Smooth sauce is used
FeasibilityEasy to make at homeDifficulty to make at home
Served withServed with a thicker sauce like Alfredo, Bolognese and Porcini. Beef ragu or Chicken ragu is also served Served with Seafood, or pesto
Health factorFettuccine is cooked with lots of cheese, heavy cream and super heavy saucesLinguine is cooked using light oils, light green vegetables and light sauces

What is Fettuccine?

Fettuccine is generally considered to be one of the earliest pasta varieties made. It is a long, thick pasta and has a flat and rather elliptical shape. 

Fettuccine is made with a mixture of egg and flour, where for every 100 gms of flour one egg is used. The flour and egg are mixed together, rolled out, and sliced into noodles.

This pasta is famous in Roman and Tuscan cuisine. Fettuccine, in Italian, means “Little Ribbons”. 

It got this name because of the ribbony texture that the thick pasta strands take on when cooked. The dish fettuccine alfredo, where fettuccine is cooked in butter and parmesan was one of the most famous types of pasta during the early 20th century.

This sauce was created by Alfredo de Lelio in Rome. Though the restaurant where it was first created still exists, fettuccine alfredo enjoys more popularity in the U.S. than in Italy.

Fettuccine is wider than Linguine. It is similar to another pasta, Tagliatelle, but is narrow than tagliatelle. 

It is traditionally made fresh at home. It is easy to make at home and this is especially true if you have a pasta maker.

Because of its thickness fettuccine is eaten with thick sauces.  This is because the sauce can cover the whole pasta. 

Sauces like Alfredo, Bolognese, and Porcini are often eaten with fettuccine. Fettuccine is also eaten with beef ragu, chicken ragu, large pieces of meat, and healthy chunks of vegetables.

Another variant of fettuccine is the spinach fettuccine which is made using spinach, flour, and eggs. Even though fettuccine is freshly made, it is not difficult to find dried fettuccine in shops.

fettuccine

What is Linguine?

Linguine first made its appearance in the 1700s at Genoa, the capital of the Liguria region of Italy. The word linguine means “little tongues” in Italian. 

Linguine is made of flour and water. It can be made from white flour or whole wheat flour.

It is thin, flat with a cross-sectioned oval shape. It is not as flat as fettuccine but is more narrow and is about 6-9mm wide. 

The thinness of this pasta leaves it very fragile. There is also a thinner version of this pasta called linguette.

The delicate nature of linguine makes it mandatory to use light and thin sauces. No thick sauces, large vegetables, or chunky meats are served with linguine. 

Thin, light, and sauteed greens are the best accompaniments for linguine.

Pesto, light tomato-based sauces and oil-based dressings go well with this pasta. It can also be served with seafood.

linguine

Main Differences Between Fettuccine and Linguine

  1. Appearance: The first difference between Fettuccine and Linguine is their appearance.  Fettuccine is generally wider than linguine. 
  2. Surface: Fettuccine has a flat surface whereas linguine has an oval cross-sectioned surface.
  3. Ingredients:  Fettuccine is made from flour and eggs whereas linguine is made from flour and water.
  4. Sauce: Fettuccine is served with thick sauces but as linguine has a very narrow structure it is always served with thin sauces only.
  5. Type of food:  Fettuccine is combined with Bolognese, Alfredo, and Porcini whereas Linguine is combined with seafood and pesto.
  6. Made at Home: Fettuccine can be easily made at home but Linguine cannot be made easily at home
  7. Healthy: Fettuccine is considered heavier because of the thick sauces and cream which are added whereas Linguine is for the more health-conscious as only light oils and thin sauces are used.
Difference Between Fettuccine and Linguine

References

  1. https://onlinelibrary.wiley.com/doi/abs/10.1002/agr.20161
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