Rummo Egg Pasta: Lasagne vs Tagliolini vs Fettuccine
By Tre Mari Bakery | Published: 2026-10-26
Category: Comparisons
Compare Rummo egg pasta varieties: Lasagne All'uovo No. 173, Tagliolini All'uovo No. 93, and Fettuccine All'uovo No. 94. Find the perfect sheet or strand for your recipe.
Quick answer
For baked lasagne, choose Rummo Lasagne All'uovo No. 173. For delicate, quick-cooking pasta in broth or light sauces, pick Tagliolini All'uovo No. 93. For a versatile ribbon that holds hearty sauces, go with Fettuccine All'uovo No. 94.
Shape dictates use
All three pastas are made with high-quality durum wheat and fresh eggs, giving them rich flavor and smooth texture. The key difference is the shape and thickness, which determines how they pair with sauces and cooking methods.
Lasagne sheets are broad and flat, ideal for layering in oven-baked dishes. Tagliolini are thin, delicate strands that cook quickly and are best with light sauces or in broths. Fettuccine are wider ribbons that cling to thick, hearty sauces.
Trade-offs at a glance
- Lasagne All'uovo No. 173: Best for baked dishes. The broad sheets hold up to heavy sauces and long oven cooking. Not suitable for quick stovetop pasta dishes.
- Tagliolini All'uovo No. 93: Best for delicate preparations. The thin strands cook in 2-3 minutes and pair best with light sauces, butter, or broth. They can become mushy with thick, heavy sauces.
- Fettuccine All'uovo No. 94: Best for hearty sauces. The ribbon shape clings to ragù, Alfredo, or creamy sauces. Not ideal for broth-based dishes where a thinner pasta is preferred.
Product facts
- Rummo Lasagne All'uovo No. 173: Authentic Italian egg lasagne sheets made with high-quality durum wheat and fresh eggs for rich flavour and smooth texture. These broad sheets are designed for layering in baked lasagne, holding up to hearty ragù and béchamel without becoming mushy.
Rummo Lasagne All'uovo No. 173 - Rummo Tagliolini All'uovo No. 93: Classic Italian egg tagliolini made with high-quality durum wheat and fresh eggs for rich flavor and a silky texture. The thin, delicate strands are perfect for light sauces, broths, or simply olive oil and Parmigiano, cooking in just a couple of minutes.
Rummo Tagliolini All'uovo No. 93 - Rummo Fettucine All'uovo No. 94: A classic Italian egg pasta made with high-quality durum wheat and fresh eggs for rich flavour and a satisfying texture. The traditional fettuccine ribbons are designed to cling beautifully to sauces, making them ideal for everything from hearty ragù to creamy Alfredo.
Which one should you choose?
Best for
- Classic baked lasagne: Lasagne All'uovo No. 173
- Light, delicate pasta dishes or broths: Tagliolini All'uovo No. 93
- Hearty ragù, Alfredo, or seafood sauces: Fettuccine All'uovo No. 94
Not for
- Quick stovetop pasta dishes: Lasagne All'uovo No. 173
- Thick, heavy sauces: Tagliolini All'uovo No. 93
- Broth-based soups: Fettuccine All'uovo No. 94
