Fettuccine vs Linguine

By | December 18, 2019

As we know, pasta has many variants. They vary from shape, length, width, or even what kind of flour they are made from. Pasta currently sold in many countries across regions, eaten by people from different culture and generations. Pasta can be served with any type of sauces, making it easy for people to recreating them with their preferred seasonings. From those many type of pasta, this time we will choose fettuccine and linguine, these two are quite often mistaken from each other, so in this article we will give you information on how are they different.


Fettuccine is one of many kind of pasta. It has a flat and thick shape made with a mixture of egg and flour, the most common fettuccine recipe is using one egg in each 100 grams of flour. It is famous in Roman and Tuscan cuisine. Fettuccine literally means “little ribbon” in Italian. Fettuccine is often served with beef ragu and chicken ragu. Another variant of fettuccine called spinach fettuccine is made using spinach, flour, and eggs. Even though fettuccine is commonly made fresh, it is not hard to find dried fettuccine sells in a shop. (See also : Fettuccine vs Tagliatelle)

Here is a popular recipe for fettuccine with quick ragu. First you have to prepare the required ingredients such as ½ onion, 1 stalk celery, cut it into 4 pieces, 1 small carrot, cut into 4 piece, 1 clove garlic, ½ teaspoon chopped fresh rosemary, 3 tablespoons extra-virgin olive oil, 1 pound ground chicken, kosher salt and ground pepper to taste, 28 ounce crushed tomato, 12 ounce fettuccine, ½ whole milk, and freshly grated parmesan cheese, to serve the pasta. After all the needed ingredients is present then we can start to cook the pasta. Chopped finely carrot and celery, you can use food processor or do it manually with kitchen knife. In a large saucepan, heat up olive oil with medium high heat. Add the chopped vegetable, cook and stir them until golden and add the chicken, 1-teaspoon salt and ½ teaspoon pepper. Cook until the chicken turn pale and add the tomatoes, milk, 1 cup water and ½ teaspoon salt, bring them to boil. Reduce the heat and simmer lightly for approximately 20 minutes. While the sauce is cooking, boil the fettuccine with little salt and drain it. Put the pasta in a serving plate and pour the ragu and top with parmesan cheese.


Linguine is a type of pasta which have an elliptical section rather than flat. The name linguine itself means “little tongues” in Italian. Linguine has width approximately 4 millimeters and is wider than spaghetti. Linguine another name is trenette or bavette. Linguine has a thinner version which is called linguinettine. Linguine came from Genoa and the Liguria region in Italy. Linguine is very popular served with clams and the recipe is called “Linguine allevongole” which means linguine with clams, another popular recipe is Trenette al pesto, which is linguine served in pesto sauce. Linguine is typically made with either white flour or whole wheat.

Here is the recipe for linguine in clam’s sauce. First, prepare the needed ingredients such as, 1 pound linguine, 5 dozens littleneck clams, clean them by scrubbing the shell in running water, 9 cloves garlic, 1 cup white wine, extra virgin olive oil, ½ cup water, 1 large pinch crushed red pepper flakes, 2 tablespoons butter, 2 tablespoons chopped Italian parsley leaves, 1 cup grated Parmigiano-Reggiano, and kosher salt. After all ingredients is prepared. Heat olive oil in large sauté pan and add half if the garlic cloves, cook until golden brown. When the garlic is brown and aromatic, remove it and discard. Put 3 ½ dozens clams in the pan with wine and ½ of water, cover the pan and bring to a boil over a medium heat. Cook until the clams are open for about 10 minutes. Remove the clams and reduce the cooking liquid. Remove clams from its shells and reserve and pour the cooking liquid into a measuring cup. Repeat the first process but cook the remaining clams without wine and water this time, altogether with reserved clams and the liquid. Cover and cook until the remaining clams is open. While the clams are cooking, boil the linguine until al dente. Remove the clams from the pan and melt butter. Put back the clams and pour the pasta and herbs. Cook the pasta together with its sauce until the sauce is clings to the pasta. Remove from heat, put into serving plate and top with grated Parmigiano-Reggiano.

- Fettuccine famous in roman and Tuscan cuisine- Linguine famous in Genoa in Liguria region
- The shape is long and flat- Has an elliptical section instead of flat
- Commonly served with ragu and alfredo sauce- Commonly served with seafood and pesto sauce


Both of fettuccine and linguine taste rather similar than different. The only noticeable difference between both of them may only their shape and you have to see it closely to notice it. Practically you can use either of them in your favorite recipe, they are interchangeable and will not affect the taste of your final cooking. Choose one, which pique your interest better.

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