There are some dishes that I make fresh pasta noodles for yet I don't really know about the correct thicknesses. By thickness I mean the depth of the noodle. Are Fettuccine noodles thicker than Papparadelle? I read years ago that a filled pasta, like ravioli should be rolled out as thin as possible. I use an Atlas pasta maker and last night I noticed that I have never used the highest (thinnest) setting.
