long, flat ribbons of pasta, originally from Emilia-Romagna, sliced from a rolled-out sheet
Long, flat ribbons of pasta, cut from a rolled-out sheet; identical in form to tagliatelle.
pasta cut in narrow ribbons
pasta in flat strips wider than linguine
Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle] (listen); from the Italian tagliare, meaning ) are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (0.24 in) wide.
Fettuccine (Italian: [fettutˈtʃiːne]; lit. 'little ribbons'; sing.