Linguine vs. Pappardelle — What's the Difference?

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.

Pappardelle (Italian: [papparˈdɛlle]; singular: pappardella; from the verb pappare, "to gobble up") 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.

Small pieces of pasta in the form of narrow ribbons.

Pasta in broad flat strips with straight or rippled edges.

Pasta in long, flat, thin strands.

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

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

Pasta in long slender flat strips