are very thin ribbons of pasta about 1/4 inch (6 mm) wide. For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fettuccine, fusilli, garganelli, gemelli, gnocchi, lasagne noodles, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, and tortellini.
Tagliatelle /taa'tl-le/ is the classic pasta of the Emilia-Romagna region of Italy. Individually, they are long, flat ribbons, similar in shape to fettuccine, but typically about 0.25 to 0.375 inches (0.65cm to 1cm) wide. They can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.