Some people may not place much importance on the form of the pasta they eat, but foodies and Italians are well aware of the importance of pairing the appropriate pasta with the appropriate sauce. However, the contents, density, and form of a specific kind of noodle may have a significant impact on the dish’s overall taste as well as the level of intensity.
This is particularly evident when comparing fettuccine with linguine since both are types of pasta. Whatever of these two types of noodles is superior, and does it really make a difference in which kind of noodle you use in a dish? You want your pasta meal to not only look tasty but also to be as genuine and representative of Italian cuisine as it possibly can be, am I right?
Keeping this in mind, the following are a few useful facts to know about the two of them.
THE MAIN DIFFERENCE BETWEEN FETTUCCINE AND LINGUINE
It’s possible that learning there is more than one distinction between fettuccine and linguine will come as a bit of a shock to you. Actually, there are three primary distinctions:
Linguine noodles are generally approximately 1/8 of an inch broad and are longer and thinner than their fettuccine counterparts (3mm). Linguine also has a very tiny oval cross-section, although fettuccine is typically flat and is 6 millimetres in width.
Ingredients: Linguine is prepared with only semolina flour, water, and nothing more; fettuccine, on the other hand, is made with semolina flour, occasionally combined with durum wheat flour, and eggs.
Homemade: It is difficult, if not impossible, to produce linguine with a small oval shape at home; but, making fettuccine at home is as simple as it gets.
LINGUINE VS FETTUCCINE, HOW ARE THEY DIFFERENT?
What Is Linguine?
The name “linguine” originates from the phrase “small tongues,” which was first used in Genoa, which is located in the Liguria area of northern Italy. This interesting fact about Italian cuisine is caused by the fact that a single strand has a cross-section that is either ever-so-slightly curved or ever-so-slightly oval in shape.
Linguine is long, spaghetti-like noodles that are nearly completely flat, although they are significantly thinner than their fettuccine counterparts.
Linguine may be cooked using normal white flour and water, but the best varieties, like those manufactured by De Cecco and Barilla, use semolina flour so that the linguine maintains its form. When cooked, semolina contributes to the creation of al dente pasta because of its high nutritional and fibre content.
Linguine noodles are delicate, therefore they are often served with lighter sauces such as pesto (it’s important to remember that linguine originated in Genoa), clam and fish sauces, and sauces that have a base of butter or olive oil.
Those who have dietary restrictions that prevent them from consuming gluten are still able to enjoy this pasta; nevertheless, once cooked, it is usual for gluten-free noodles to fall apart. Linguine without gluten is produced by the majority of the industry’s leading manufacturers using a combination of maize and rice flours, and sometimes sorghum flour as well.
What Is Fettuccine?
It is speculated that Tuscany or Rome, or maybe both, were the places where fettuccine was first created. Given that Italians are quite protective of the culinary traditions of their respective regions, this is not a discussion that we want to engage in.
The word “fettuccine” comes from an Italian term that translates to “small ribbons.” Fettuccine noodles are a kind of flat ribbon noodle that is somewhat broader and thicker than linguine but not quite as wide as tagliatelle or pappardelle. The name comes from the phrase. Eggs are used in the production of fettuccine, which results in a richer and more robust kind of pasta than linguine does. Fettuccine noodles are manufactured using semolina flour, which is one of the fundamental differences between fettuccine and linguine.
Because it is thicker and broader than linguine, fettuccine is a better choice for use with more substantial sauces. The breadth provides a counterpoint to the richness and ensures that the whole noodle is covered.
In the United States, many Italian restaurants will offer fettuccine with a variant of Alfredo sauce, as well as other rich cream-based sauces, or they may serve the pasta in a sauce that is based on creamy tomato sauce. Fans of Fettuccine Alfredo will have a difficult time locating the meal in Italy unless they are in a tourist area since Fettuccine Alfredo is not a traditional pasta dish that is served in Italy.
LINGUINE VS FETTUCCINE: TYPICAL DISHES
Linguine is a kind of pasta that does not include eggs and is thus considered to be a lighter option. As a result, it is often used in the preparation of meals that are typical of the warmer climates of southern Italy, such as Naples, the Amalfi Coast, and Sicily. The form of linguine, which is both thin and robust, works particularly well in meals that are topped with seafood and shellfish such as lobster, shrimp, and mussels.
Also, seafood and fish dishes don’t typically coat pasta like a hearty meat sauce would, unless it’s a seafood sauce or naturally coats the noodle, so there’s no need for a wider noodle like tagliatelle or pappardelle or even fettuccine, which would probably be too wide. Tagliatelle and pappardelle are two examples of wider noodles.
Spaghetti with Sea Urchin is a popular meal in Sardinia and the rest of southern Italy. Linguine Alla Vongole (clam sauce) is another delicious seafood dish that pairs well with linguine or spaghetti. This is because fish and shellfish are significantly leaner than meats like beef and hog.
Linguine is often served with a thin layer of oil (Aglio e olio), alternatively, it may be topped with clams or calamari, a simple tomato sauce, or pesto sauce. A simple meal of linguine or spaghetti topped with sautéed cherry tomatoes, garlic, and a few fresh basil leaves is one of our favourite pasta recipes in Campania. This dish may be made with any kind of pasta.
The fettuccine pasta, which has a greater thickness, is delicious when combined with robust, thick sauces such as ragu Bolognese and other meat recipes that make use of a piece of pig or beef short ribs. Because of this, fettuccine is an excellent choice when you are in a chilly area and your stomach is craving something warm and comfortable to eat.
One further reason why Fettuccine Alfredo is one of the most popular recipes that can be created using fettuccine noodles is because of this. It is heavy, but if you like the taste combination, it is a marriage made in heaven! The only cheese sauce that would do justice to such an assertive noodle is Alfredo cheese sauce.
MAKING LINGUINE AND FETTUCCINE
Making Linguine At Home
Linguine is a kind of pasta that is difficult to make at home. It’s not so much that combining the flour and water to produce the dough is tough as it is that it may be tricky to acquire just the proper degree of flatness while yet preserving that tiny oval shape.
To produce flat noodles using a pasta machine, you may either roll out the dough and cut it into strips of 3–4 millimetres in width, or you could use a pasta roller. And if that’s all you have and you want to make your own pasta, that’s just acceptable. You could alternatively use a machine to manufacture typical rounded spaghetti, and then try your hand at flattening the noodles a little bit, but this would need a lot of effort on your part.
When my family and I are in the mood for a meal that is created with linguine, we go to the supermarket or the closest Italian market and pick out a decent brand of linguine, such as De Cecco.
Making Fettuccine At Home
Making your own fettuccine noodles at home is a pleasant activity, and it is a lot simpler to do than making linguine. To make fettuccine, you need to do nothing more than combine flour and eggs to produce dough, then let the dough rest before stretching it out into a thin sheet and cutting it into strips. You will now have fettuccine pasta if you cut the sheet into long strips that are about 6 mm (a quarter of an inch) wide. This is one kind of spaghetti that even young children will like.
When it comes to choosing between linguine and fettuccine as the kind of pasta to use in a particular meal, there are no hard and fast rules. When you have a need for a delicious pasta meal, you may satisfy that want with any kind of noodle since pasta is so adaptable.