Linguine vs. Fettuccine: the Biggest Differences

There are so many great pasta dishes that start with a long, chewy noodle — like fettuccine Alfredo or linguine with clam sauce. Long noodles are great for picking up sauces like puttanesca or mushroom bolognese, or for simply tossing with greens. But, does it really matter when you’re out shopping if you grab a box of linguine or fettuccine? Here’s everything you need to know about these two common noodles so you know which to use when.

What is Linguine?

Linguine is a long pasta shape made by pushing pasta dough through perforated metal plates (also referred to as “dies.”) “Linguine means “little tongues” in Italian, a moniker that likely comes from the shape of the noodles. Unlike wider, flat noodles that are rolled and cut, linguine is not completely flat, with its shape being ovular and slightly thicker than rolled noodles like pappardelle or fettuccine.

Linguine is available both dried and fresh and is typically made with durum wheat flour and eggs. It is usually between 3 and 4 millimeters wide.

What is Fettuccine?

Fettuccine (which means “small ribbons” in Italian) is a long pasta shape made by rolling pasta dough — either by a machine or by hand — into thin sheets, which are then cut into long noodles or “ribbons.” Fettuccine ribbons are sold both fresh and dried, as straight noodles and twirled into nests. It is made from durum wheat flour and eggs, and is typically about 1/4-inch wide. Unlike linguine, it’s common to see fettuccine made with additional ingredients, like spinach for example, which varies its flavor and color.

How to Use Linguine

Linguine pairs well with light, thin pasta sauces like marinara or oil-based sauces like classic basil pesto. Because linguine is an extruded pasta (made by pushing pasta dough through perforated metal plates), and therefore has a bit of thickness and chew, it can also hold up to slightly thicker cream-based sauces. Linguine combines well with small pieces of meat or tender vegetables — like asparagus or zucchini—  as they incorporate well with the thinner noodles.

Linguine Recipes:

• Linguine with Walnut Pesto

• No-Shell LinguinLinguine with Walnut Pesto | The Kitchne & Clams

• One-Pot Pasta Puttanesca

• Anchovy Carbonara

• Creamy Bacon and Egg Pasta with Bacon-Fried Eggs

How to Use Fettuccine

Long, flat fettuccine noodles are very versatile and can pair well with most pasta sauces. They can handle both thick sauces like Bolognese or lighter ones like creamy Alfredo sauce, or simple combinations of oil, aromatics, and herbs.

Fettuccine Recipes:

• Fettuccine Alfredo

• Creamy Corn and Chives Fettuccine

• Creamy Zucchini Fettuccine

• Creamy Sun-Dried Tomato Fettuccine

• Chipotle Chicken Alfredo

Can You Swap Linguine for Fettuccine? Or Vice Versa?

Even though they’re both long noodles, linguine and fettuccine have very different thicknesses and sizes. While you can substitute one for the other and it likely won’t ruin your recipe, there are better options. Spaghetti is a good substitute for linguine. It is also extruded — though in a circular, rather than ovular shape — giving it a similar thickness and chew to linguine. A good substitute for fettuccine is tagliatelle or pappardelle, which are both wide, rolled pastas, though slightly wider than fettuccine.

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