There are many long pasta shapes, all different and with their own specific characteristics. The uses and seasonings are also very different. After spaghetti, of various sizes and with a cylindrical shape, there are tagliolini which must not exceed 3 millimeters in thickness, then fettuccine which range from 4 to 6 millimeters and tagliatelle which are a little thicker (from 8 to 10 millimeters). The thickest of all, however, are pappardelle which often exceed one centimeter in size.