Tagliatelle, Fettuccine and Pappardelle are made from the same dough of flour and eggs, but only differ in their width and place of origin.

Tagliatelle are a traditional type of pasta from the Emilia-Romagna, and the name comes from the Italian verb "tagliare", meaning "to cut".

They are slightly wider than the typical Fettuccine from Rome.
The pappardelle, on the other hand, are a typical Tuscan pasta and are much wider.
All three traditional types of pasta match well with meat or vegetable sauces.