What is the difference between tagliatelle and pappardelle?

The difference is mainly the width: the homemade tagliatelle are rather thin ribbons, generally around 6 à 10 mm, while the pappardelle are much wider, often around 2 à 3 cm. The dimensions vary depending on the manufacturer and the recipe, but you can easily tell them apart on the plate.

Both are often made with flour and eggs, fresh or dried, and their texture also depends on the dough and the cooking. In Tuscany, pappardelle are frequently served with a hearty ragù, for example wild boar; their width allows them to carry a thick sauce well. Tagliatelle also go with meat sauces, but they suit preparations with somewhat fewer chunks. However, this is not a strict rule: in a restaurant, the name of the pasta alone does not guarantee a specific recipe. If you want to taste a typical dish of the region, look for pappardelle with wild boar ragù, keeping in mind that each establishment has its own version.