General Cooking Questions

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.