Tagliatelle Nutrition Facts

Calories, fat, protein, and carbohydrate values for Tagliatelle.


There are 168 calories in Tagliatelle.


Nutrition Facts
Serving Size:


serving (128 grams)

Amount Per Serving
Calories from Fat 12
Calories 168

% Daily Value*

Total Fat 1.3 grams

Saturated Fat 0.2 grams

Polyunsaturated Fat 0.6 grams
Monounsaturated Fat 0.2 grams

Cholesterol 42 milligrams

Sodium 7.7 milligrams

Potassium 31 milligrams

Total Carbohydrates 32 grams

Protein 6.6 grams

Vitamin A


Vitamin C





Percent Daily Values are based on a 2000 calorie diet.

Food / Beverages > Grocery > Prepared & Preserved Foods > Pasta & Noodle Based Foods (Shelf-Stable)

How long would it take to burn off 170 KCal?
Walking (3mph) 45 minutes
Running (6mph) 16 minutes
Bicycling (10mph) 23 minutes
Values estimated based on person weighing 140 lbs.

Additional Information

Tagliatelle is a popular type of pasta that originated in Northern Italy. It is known for its long, flat ribbons that are slightly wider than fettuccine. Made from fresh egg pasta dough, tagliatelle has a distinct texture and flavor that sets it apart from other pasta types. In this expert article, we will explore the features, benefits, and drawbacks of tagliatelle.

Tagliatelle Features

Tagliatelle has unique characteristics:

  1. Shape and size: Tagliatelle are long, flat ribbons about 6 mm wide. This shape provides a substantial and satisfying bite, making it an excellent choice for both delicate and hearty sauces.
  2. Fresh egg pasta: Unlike dried pasta, tagliatelle is made from fresh egg pasta dough. The addition of eggs gives the pasta a rich and luxurious flavor that enhances the overall dining experience.


Tagliatelle offers several benefits that make it a favorite among pasta lovers:

  1. Versatility: Tagliatelle’s wide and flat ribbons make it a versatile pasta. It pairs well with a wide range of sauces, from creamy and cheesy to light and tomato-based. It can be enjoyed with a variety of ingredients including meat, seafood, vegetables or simply tossed with olive oil and herbs.
  2. Texture: The texture of tagliatelle is wonderfully smooth and velvety. Its large surface area allows sauces to cling to the strands of pasta, ensuring that every bite is filled with flavor. The combination of tender pasta and sauce creates a harmonious mouthfeel that is truly satisfying.
  3. Elegance: Tagliatelle is often associated with elegance and refinement. In Italian cuisine, it is traditionally served with rich and complex sauces such as Bolognese or creamy mushroom. The presentation of the long, silky ribbons on a plate adds a touch of sophistication to any meal.


While tagliatelle is a popular pasta choice, there are some drawbacks to consider:

  1. Cooking time: Due to its fresh egg pasta composition, tagliatelle requires a shorter cooking time than dried pasta. However, it must still be cooked carefully to achieve the desired al dente texture. Overcooking can result in a mushy consistency, which reduces the appeal of the pasta.
  2. Availability: Finding fresh tagliatelle can be a challenge in some regions, as it is not as widely available as dried pasta. However, many specialty grocery stores or Italian markets offer pre-packaged fresh tagliatelle or even homemade versions, so you can still enjoy this delicious pasta.


tagliatelle is a versatile and delicious pasta option, perfect for those seeking a unique and satisfying dining experience. Its distinctive shape, fresh egg pasta composition and elegant presentation make it an excellent choice for a variety of sauces and dishes. While it does require some care during cooking and availability can be limited, the benefits and flavorful experience that tagliatelle offers more than make up for these minor drawbacks. Whether you’re a pasta aficionado or a culinary adventurer, tagliatelle is sure to impress your taste buds and elevate your meals to new heights.

Questions and Answers

What is the main difference between tagliatelle and spaghetti?

Tagliatelle and spaghetti differ in composition and regional preferences. Tagliatelle are made from fresh egg pasta dough, while spaghetti are made from dried pasta. In northern Italy, tagliatelle is the preferred choice for dishes such as Bolognese sauce, offering a more elegant and refined dining experience, while spaghetti is commonly eaten with a variety of sauces in other parts of Italy and around the world.

Are tagliatelle the same as egg pasta?

While both tagliatelle and egg pasta are made from egg pasta dough, there are some differences. Tagliatelle is a specific type of pasta with long, flat ribbons, whereas egg pasta can come in a variety of shapes, including flat ribbons, but also in the form of dumplings or short pasta. In addition, tagliatelle is more commonly associated with Italian cuisine, while egg pasta has a broader culinary presence.

Can tagliatelle be substituted for egg pasta?

Yes, you can substitute tagliatelle for egg pasta in certain recipes. Both tagliatelle and egg pasta have a similar composition of fresh egg pasta dough, making them suitable substitutes for each other. Keep in mind, however, that the shapes and sizes are different, so the texture and appearance of the dish may vary slightly. Adjust cooking times accordingly to achieve the desired consistency.

Are tagliatelle thicker than fettuccine?

No, tagliatelle are actually slightly thinner than fettuccine. Tagliatelle is about 6 mm wide, while fettuccine is wider and about a quarter of an inch thick. The difference in thickness contributes to the differences in texture and cooking times between the two types of pasta.

What is tagliatelle pasta used for?

Tagliatelle is often used in a variety of pasta dishes. Its wide and flat ribbons make it an ideal choice for pairing with a variety of sauces, both light and creamy. Tagliatelle works well with thick sauces because the large surface area allows the sauce to adhere to the strands of pasta, resulting in a harmonious and flavorful bite. It is often used in traditional Italian dishes such as Bolognese, Carbonara, or served with rich seafood or mushroom sauces.