Ingredient substitution guide
Best substitutes for fresh fettuccine
Best swap for fresh fettuccine: Dried fettuccine, use 2/3 the weight (16 oz dried per 24 oz fresh); cook 5-8 min longer.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Fresh Fettuccine?
The best swap for Fresh Fettuccine is Dried Fettuccine, use 2/3 the weight (16 oz dried per 24 oz fresh); cook 5-8 min longer. Another option is Fresh Tagliatelle, same width, different name by region. The table below also lists Fresh Linguine, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Dried fettuccine | use 2/3 the weight (16 oz dried per 24 oz fresh); cook 5-8 min longer |
| Fresh tagliatelle | same width, different name by region How to use it: Use it 1:1 by weight with the same cooking time. |
| Fresh linguine | 1:1; slightly narrower, same cook time |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.