A guide to different ribbon-cut pasta shapes

There are literally hundreds of pasta shapes — some universally known, some others deeply niche and regionally specific. Some are made by hand, others require an extruder, and some are made using a roller-style machine, which are available as standalone hand-cranked versions or as an attachment for your stand mixer.

This guide will break down some of the most common types of long, ribbon-cut noodles that you can make with a roller-style machine, ordered from the widest to the narrowest (with notes on the thickness of the noodle, which can also vary). 

A quick note on pasta machines: Our favorite machine is the Marcato Atlas 150, which has fans all over the pasta world (including James Beard-winning cookbook author Meryl Feinstein). As a result, we’ve included the position settings for rolling with this machine when making these noodle shapes. With that in mind, any roller machine can be used to make these shapes, and you can cut to size with a sharp chef’s knife. You can also, with some patience and elbow grease, roll pasta by hand; we like a straight, non-tapered French rolling pin for this job.

Suggested recipes: Fresh Pasta, Semolina Pasta, Golden Durum Pasta

Photography and food styling by Liz Neily

Common ribbon-cut pasta shapes, from widest to narrowest 

Lasagna: The widest of noodles — around 2", though this can be flexible — are used to make, well, lasagna. If using the Atlas 150, roll the pasta dough to position No. 6 to 9 (about 1 to 0.5 mm thick) before cutting with a sharp chef’s knife into wide strips.

Pappardelle: A broad, flat noodle — around 5/8" to 1" wide — that originates in Tuscany. If using the Atlas 150, roll the pasta dough to position No. 6 (about 1 mm thick) before cutting into ribbons.

Tagliatelle: A flat, wide noodle — 1/4" to 3/8" — usually served with thick sauces, like a meaty Bolognese. It hails from Bologna, the capital city of the Emilia-Romagna region of Italy (a city also known for the meat-filled pasta pillows know as agnolotti). The dough is rolled slightly thinner than fettuccine (though the noodles are wider); if using the Atlas 150, roll the pasta dough to position No. 7 (about 0.8 mm thick). 

Photography and food styling by Liz Neily

Fettuccine: A long, flat noodle (its name means “small ribbons”), around 1/4" wide, that is particularly popular in Roman cuisine. If using the Atlas 150, roll the pasta dough to position No. 6 (about 1 mm thick).

Tagliolini: A long, flat ribbon that is very narrow — about 1/8" in width — and thin; it’s from the Piedmont region of Italy. If using the Atlas 150, roll the pasta dough to position No. 8 or 9 (about 0.6 to 0.5 mm thick.)

Photography and food styling by Liz Neily

Note: These last shapes are often extruded, because they are rounded rather than flat, but they can be made with the attachments to an Atlas 150 machine or another roller-style machine, so we’re including here.

Linguine: A long noodle about 1/8" wide; its name means “little tongues,” meant to describe its shape. It’s elliptical (slightly rounded) rather than completely flat, like most other pasta shapes on this list, such as fettucine. If using the Atlas 150, roll the pasta dough to position No. 4 (about 1.8 mm thick).

Spaghetti: A thin, rounded pasta, about 2 mm wide; this is one of, if not the, the most popular pasta shapes there is. If using the Atlas 150, roll the pasta dough to position No. 4 (about 1.8 mm thick).

Photography and food styling by Liz Neily

Vermicelli: A very narrow pasta — 1 mm! — that is rounded, like spaghetti; originating in Campania, its name translates to “little worms.” If using the Atlas 150, roll the pasta dough to position No. 5 (about 1.5 mm thick). 

Capellini (angel hair): A super thin rounded noodle — about 1 mm in width — that is even thinner than vermicelli. If using the Atlas 150, roll the pasta dough to position No. 8 or 9 (about 0.6 to 0.5 mm thick).

Need a refresher on how to use a pasta machine? Right this way.

Cover photo and food styling by Liz Neily.