List of pasta dishes
Italian cuisine |
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Pasta is a staple food[1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.[2] It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various shapes, then cooked and served in a number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water.
Each traditional pasta dish is defined by a specific kind of pasta, a specific cooking style, and a specific sauce or condiment. There are large number of evolutions and variants of the traditional dishes. Pasta is also often used as a complementary ingredient in some soups, but these are not considered "pasta dishes" (except for the category pasta in brodo or 'pasta in broth').[3]
The various kinds of pasta are categorized as: pasta secca (dried pasta), pasta fresca (fresh pasta), pasta all’uovo (egg pasta), pasta ripiena (filled pasta or stuffed pasta, like ravioli), gnocchi (soft dough dumplings). The cooking styles are categorized in: pasta asciutta (or pastasciutta, in which the pasta is boiled and then dressed with a complementary sauce or condiment), pasta al forno (baked pasta, in which the pasta is incorporated into a dish, along with the sauce or condiment and subsequently baked), and pasta in brodo (pasta in broth, in which the pasta is cooked and served in a broth, usually made of meat). Pasta sauces (mostly used for pasta asciutta and pasta al forno) are categorized into two broad groups: sughi rossi (red sauces, with tomatoes) and sughi bianchi (white sauces, without tomatoes).
Italy
Title | Image | Italian Region | Description |
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Agnolini mantovani in brodo | Lombardy | A Mantua dish made with agnolini dumplings in broth | |
Agnolotti al plin | Piedmont | Agnolotti dumplings with Piedmont ragù sauce | |
Agnolotti pavesi in brodo d'oca | Lombardy | Pavese agnolotti dumplings in goose broth | |
Anelletti al forno | Sicily | A anelletti pasta, eggplant, meat sauce, cheese and peas
| |
Anolini in brodo | Emilia-Romagna | A Piacenza dish of anolini dumplings in broth | |
Battolli Caiegue | Liguria | Battolli pasta, made with chestnut flour, with a sauce made of pesto, turnip and potato | |
Bigoli in salsa | Veneto | Whole-wheat bigoli pasta, with a sauce made salt-cured fish with onion | |
Bigoli col musso | Veneto | Whole-wheat bigoli pasta, with a donkey ragù sauce | |
Bigoli con l'anatra | Veneto | Whole-wheat bigoli pasta, with a duck ragù sauce | |
Bucatini all'amatriciana | Lazio | Traditional Amatrice dish, made with bucatini pasta, with tomatoes, guanciale, pecorino romano cheese and black pepper. | |
Busiate con pesto alla trapanese | Sicily | A Trapani dish, made with busiate pasta, with pesto alla trapanese (a pesto sauce made of garlic and walnuts) | |
Caccavelle alla sorrentina | Campania | Caccavelle pasta, filled with a tomato sauce with mozzarella cheese, ground beef and ricotta cheese
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Cacio e pepe | Lazio | A tonnarelli, vermicelli or pici .
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Canederli allo speck in brodo | Trentino-Alto Adige/Sudtirol
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Speck Alto Adige , in broth
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Cannelloni ricotta e spinaci | Emilia-Romagna | A baked pasta dish, made with cannelloni (a cylindrical type of pasta) filled with a sauce of ricotta cheese and spinach and covered by a tomato sauce | |
Cappellacci di zucca ferraresi | Emilia-Romagna | A Ferrara dish, made with cappellacci dumplings, filled with a pumpkin cream, served with melted butter flavored with sage leaves and Grana Padano cheese | |
Cappelletti in brodo | Emilia-Romagna | An Emilia-Romagna dish, made with cappelletti dumplings in broth | |
Capunsei mantovani burro e salvia | Lombardy | A Parmigiano Reggiano cheese
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Caramelle burro e salvia | Emilia-Romagna | A Parmigiano Reggiano cheese
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Casoncelli | Lombardy | A north-Italy dish, specially from Parmigiano Reggiano or Grana Padano cheese
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Casunziei ampezzani | Veneto | A typical dish of dumplings the culinary tradition of the Parmigiano-Reggiano cheese
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Cavatelli con sugo e Cacioricotta | Apulia | Cavatelli pasta, with a tomato sauce with meat and cacioricotta cheese | |
Cavati e ravioli alla ragusana | Sicily | Cavati pasta and ravioli, with a tomato and meat sauce with ricotta cheese | |
Ceppe al sugo | Abruzzo | Ceppe pasta, with a tomato and meat sauce with pecorino cheese | |
Cicatelli al sugo | Apulia | Cicatelli pasta, with a tomato and meat sauce | |
Chnéffléné Walser con fonduta | Valle d'Aosta
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Chnéffléné pasta, served with fonduta (a sauce of various cheeses, white wine, seasoning, garlic) | |
Ciceri e Tria
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Apulia | A Salento dish prepared with pasta and chickpeas as primary ingredients.[5][6] | |
Cimocalleceti di Castellammare di Stabia | Campania | Cimocalleceti pasta, with sauce of fermented ducklings and horseradish | |
Cjarsons al burro | Friuli-Venezia Giulia | A Carnia dish, made of cjarsons dumplings, filled with potatoes, ricotta cheese, cinnamon and raisins, served with melted butter | |
Cocule salentine | Apulia | A Salento dish. The cocule are ball-shaped dumplings made of potatoes, bread crumbs, eggs, pepper, parsley and pecorino cheese and baked with tomato sauce and cacioricotta cheese | |
Corzetti ai pinoli | Liguria | Corzetti fresh pasta, dressed with pesto or alternatively with a walnut or mushroom sauce (the latter called Tocco de funzi, in Genoese dialect) | |
Culurgiones d'Ogliastra | Sardinia | Traditional pecorino Sardo cheese, onions and served with olive oil or tomato sauce
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Fettuccine all'abruzzese | Abruzzo | Italian pasta dish of fresh fettuccine tossed with bacon and pecorino and Parmesan.[7][8] | |
Fettuccine Alfredo | Lazio | Parmesan cheese
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Fileja al sugo di capra | Calabria | Whole-wheat fileja pasta, with a ragù sauce with goat meat | |
Fregola con arselle | Sardinia | clams
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Garganelli con prosciutto e piselli | Emilia-Romagna | Garganelli pasta, with a sauce of ham and Peas | |
Gnocchi al castelmagno | Piedmont | Soft dough gnocchi dumplings, with a sauce based on melted castelmagno cheese | |
Gnocchi alla romana | Lazio | A Parmigiano-Reggiano cheese and baked with butter and pecorino romano cheese
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Gnocchi alla sorrentina | Campania | A Parmigiano Reggiano cheese and basil
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Gnocchi all'ossolana | Piedmont | A dish from the Ossola valley of soft dough gnocchi dumplings, made with potatoes and pumpkins, served with a tomato sauce with mushrooms and milk cream | |
Gnocchi di malga | Veneto | A Verona dish of soft dough gnocchi dumplings, served with melted butter and Monte Veronese cheese | |
Gnocchi di zucca | Lombardy | A Mantua dish of soft dough gnocchi dumplings, made with pumpkin and served with melted butter flavored with sage leaves and Grana Padano cheese | |
Gnocchi ricci | Lazio | An Amatrice dish of soft dough gnocchi dumplings, made with egg, of yellow color and oval shape (the grocchi dumplings are squeezed between thumb and forefinger, to give them their characteristic curly), served in a ragù sauce, with sheep meat | |
Gramigna alla salsiccia | Emilia-Romagna | A Bolognese dish of gramigna pasta, with a tomato sauce with chopped sausage (or, in a variant, with a white sauce of milk cream with chopped sausage) | |
Hirtenmakkaroni | Trentino-Alto Adige/Sudtirol, South Tyrol
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A , peas and ham. | |
Insalata di pasta | Campania | The classic pasta salad, made with some kind of short pasta, dressed with cherry tomatoes, pitted black olives, diced mozzarella cheese, diced baked ham (or in alternative tuna in oil), fresh basil leaves and oil, to be served cold | |
Lagane e cicciari
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Calabria | Prepared with | |
Laina con i ceci | Campania | A dish from Irpinia,[11] with laina pasta, with a tomato sauce with chickpeas | |
Lasagne alla bolognese
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Emilia-Romagna | Parmigiano Reggiano cheese
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Lasagne alla napoletana
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Campania | A lasagne flat-shaped pasta, prepared with several layers of lasagne sheets alternated with ragù sauce, mozzarella cheese (or scamorza cheese )
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Lasagne al pesto | Liguria | Parmigiano Reggiano cheese
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Lorighittas con sugo di pollo | Sardinia | A dish originating from the town of Morgongiori of Lorighittas, with a tomato sauce made with chicken | |
Macarones de busa | Sardinia | Typical Sardinia's pasta of soft dough gnocchi dumplings, with pepper and cheese | |
Maccaronara al ragù | Basilicata and Campania | Dish of maccaronara pasta, with ragù sauce | |
Maccaruni al sugo di capra | Apulia | A dish of maccaruni pasta, with a ragù sauce based on goat meat | |
Maccheroni alla pastora
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Calabria | A dish made with maccheroni pasta with ricotta cheese, pecorino cheese and sausage
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Maccheroni con la trippa | Liguria | A Savona dish, made with maccheroni pasta, in a tomato sauce, based on tripe and sausage
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Maccheroncini di Campofilone al ragù | Marche | Maccheroncini di Campofilone pasta, with ragù sauce | |
Mafalde con ragù napoletano e ricotta | Campania | cheese | |
Malfatti di Carpenedolo con burro e salvia | Lombardy | A Brescia dish, of Malfatto di Carpenedolo dumplings, filled with spinach, chard, chicory, eggs, Grana Padano cheese, white flour, nutmeg and breadcrumbs, served with melted butter flavored with sage leaves | |
Malloreddus alla campidanese | Sardinia | Malloreddus pasta, with a ragù sauce made with sausage from Sardinia and Pecorino cheese | |
Maltagliati ai fagioli | Emilia-Romagna | A dish of maltagliati egg pasta, with cannellini beans or borlotti bean (a variant of the common pasta e fagioli) | |
Marubini cremonesi | Lombardy | A Cremona dish of marubini dumplings, filled with braising, salame Cremonese (Cremona salami), Grana Padano cheese, nutmeg, cooked in a broth with beef, pork and chicken | |
Mpurnatu | Sicily | A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese | |
Nidi di rondine | Emilia-Romagna | A Parmigiano Reggiano cheese
| |
Orecchiette con le cime di rapa | Apulia | A dish made of orecchiette pasta with rapini (sometimes called turnip tops, broccoletti or broccoli raab), garlic, chilli and sometimes anchovies or pork | |
Pallotte cace e ove | Abruzzo | A dish of ball-shaped dumplings, made of breadcrumbs, pecorino cheese and eggs, baked with a tomato sauce | |
Pansotti alla salsa di noci | Liguria | A dish of preboggion in Genoa 's dialect, served with a walnuts sauce
| |
Pappardelle al cinghiale | Tuscany | A Maremma dish made with pappardelle egg pasta (a large, flat egg pasta noodles, similar to wide fettuccine or tagliatelle), with a ragù sauce based on wild boar meat | |
Pappardelle al ragù di cinta senese | Tuscany | A Siena dish made with pappardelle egg pasta (a large, flat egg pasta noodles, similar to wide fettuccine or tagliatelle), with a ragù sauce based on Cinta Senese meat | |
Pappardelle con i bisi | Veneto | A dish made with Parmigiano-Reggiano cheese
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Passatelli in brodo | Emilia-Romagna | A dish of Parmigiano-Reggiano cheese, a pinch of spices (nutmeg or lemon peel), cooked in a capon broth
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Pasta al pesto di pistacchio | Sicily | A dish made with a short pasta, with a sauce of pistachio, cheese, lemon peel | |
Pasta alla gricia | Lazio | A Roman dish made with fried Pecorino Romano cheese and black pepper (without tomatoes).
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Pasta alla Norma | Sicily | A dish made with a short pasta, with a sauce prepared with tomatoes, fried eggplant, grated ricotta salata cheese, and basil | |
Pasta â Paolina | Sicily | A Palermo dish, made with a long pasta (usually bucatini or spaghetti), with tomato, anchovy, cinnamon, cloves, almonds, garlic, basil and breadcrumbs. | |
Pasta ca nunnata | Sicily | A Palermo pasta dish, made with a long pasta, with a sauce of gianchetti (the whitebait of Mediterranean sardines and anchovies) olive oil, garlic, parsley, black pepper, and white wine. | |
Pasta chi Vrocculi Arriminati
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Sicily | A Palermo dish, made of a short pasta, with a sauce made of cauliflower, pine nuts, raisin, caciocavallo cheese, sardines and toasted breadcumbs | |
Pasta con ceci e 'nduja | Calabria | A dish of long pasta, with a sauce of chickpeas and 'Nduja | |
Pasta con le sarde | Sicily | A Palermo dish, made with a long pasta (usually bucatini or spaghetti), with a sauce with a finely chopped mixture of sardines and anchovy. | |
Pasta con i peperoni cruschi | Basilicata | A pasta dish, served with peperoni cruschi (crispy peppers), fried crumb and, optionally, grated pecorino or cacioricotta cheese
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Pasta cu lu 'ndruppeche | Basilicata | A Potenza dish, made with pasta like ferretti, strascinati or orecchiette, with the 'Ndruppeche sauce (a typical ragù sauce, made with the salame pezzente), seasoned with chili or grated horseradish | |
Pasta e ceci | Campania | A chickpea and pastas soup with garlic and rosemary in Sammarinese cuisine | |
Pasta e fagioli | Campania | A Additional ingredients may be used, and many variants exist. | |
Pasta mollicata | Basilicata, Calabria and Sicily | A dish of pasta, with toasted bread crumbs (and, eventually, tomato). It is a traditional dish of the Basilicata cuisine, but widespread throughout southern Italy; the pasta ca muddica is a Sicilian variant | |
Pasta 'ncasciata | Sicily | A maccheroni pasta with a tomato sauce, with minced meat, boiled eggs, eggplant, caciocavallo cheese, pecorino cheese and garlic
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Penne all'arrabbiata | Lazio | A Roman dish of penne pasta, with the arrabbiata sauce, a spicy sauce made from garlic, tomato, and red chili peppers cooked in olive oil ("arrabbiata" literally means "angry" in Italian; the name of the sauce refers to the spiciness of the chilli peppers) | |
Penne alla norcina | Umbria | A dish of Parmigiano-Reggiano cheese
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Pici all'aglione | Tuscany | A Siena dish of pici pasta (a hand-rolled pasta, like fat spaghetti), with a tomato sauce rich of garlic | |
Pisarei e faśö | Emilia-Romagna | A Piacenza dish of small soft dough gnocchi dumplings, made of flour and breadcrumbs, with a tomato sauce with beans, bacon and onion | |
Pizzoccheri della Valtellina | Lombardy | A | |
Ravioli di borragine | Liguria | A Genoa dish made with Ravioli dumplings, filled with ricotta cheese and Borage, served with butter and walnuts | |
Ravioli di radicchio rosso | Veneto | A Parmigiano-Reggiano cheese
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Ravioli di patate | Lazio | A Parmigiano-Reggiano cheese
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Ravioli scarpolesi | Molise | A Molise pasta dish made with ravioli dumplings, filled with boiled potatoes, boiled chard, ricotta cheese, bacon, eggs, fennel, and served with a ragù sauce | |
Ravioli capresi | Campania | A Parmigiano-Reggiano cheese and marjoram, served with a fresh tomato sauce
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Rigatoni alla silana | Calabria | A dish of Rigatoni pasta, with a tomato sauce with dried sausage, bacon, pecorino cheese | |
Rigatoni con la Pajata
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Lazio | A Roman dish of rigatoni pasta, with the typical pajata tomato sauce. Pajata is the term for the intestines of an "un-weaned" calf. The intestines are cleaned and skinned, but the chyme is left inside. Then the intestine is cut in pieces which are bound together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese-like sauce. These rings can be served simply seasoned and grilled (pajata arrosto) or in the traditional Roman dish in which pajata is stewed in a typical tomato sauce and served with rigatoni | |
Sagne a lu cuttéure | Abruzzo | A dish of Castiglione Messer Marino, mostly prepared in carnival time, made with handmade sagne pasta, with a tomato sauce with sausage, bacon and sweet chili powder | |
Sagne 'ncannulate | Apulia | A Salento dish of sagne pasta, with a tomato sauce with ricotta cheese | |
Scarpinocc | Lombardy | A Bergamo dish of a variant of ravioli dumplings, filled with breadcrumbs, cheese, eggs, butter and raisin, with a sauce of cheese and melted butter, flavored with sage leaves | |
Scialatielli ai frutti di mare | Campania | A dish from the Amalfi coast, made of scialatielli pasta (a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section), with a seafood sauce, existing in two variants: red (with tomato in the sauce, usually fresh cherry tomatoes) and white (without tomato). The sauce in made with shellfish (clams and mussels) and crustaceans (shrimp and prawn). This dish is a variant of the spaghetti allo scoglio | |
Scrippelle 'mbrusse | Abruzzo | A Teramo dish made of scrippelle, a pasta similar to a thin pancake, made from wheat flour and eggs, served in chicken broth | |
Spaghetti aglio, olio e peperoncino
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Lazio | A Roman dish of spaghetti pasta made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes. Finely chopped parsley can also be added as a garnish[15] | |
Spaghetti all'assassina | Apulia | A Barese spaghetti dish in which the pasta is cooked directly on the pan with a tomato sauce broth (in the style of risotto until the spaghetti is browned and nearly burned. | |
Spaghetti alla carbonara/carbonara | Lazio | A | |
Spaghetti alla carrettiera | Sicily | A dish of spaghetti pasta, with olive oil, raw garlic, chili pepper, parsley, and pecorino siciliano or breadcrumbs, and commonly tomato. | |
Spaghetti alla chitarra con ricotta, salsiccia e zafferano | Abruzzo | A dish of ewe's milk and saffron
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Spaghetti alla chitarra con sugo di agnello | Abruzzo | A dish of spaghetti alla chitarra, a long egg pasta with a square cross section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a series of parallel wires crossing it. This dish is prepared with a tomato sauce with lamb meat | |
Spaghetti alla cipolla | Calabria | ||
Spaghetti alla Nerano | Campania | A dish from the Sorrento peninsula, made with spaghetti pasta, fried zucchinis, and provolone del Monaco | |
Spaghetti alla puttanesca | Campania | A | |
Spaghetti allo scarpariello | Campania | Made with extra virgin olive oil , garlic and salt
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Spaghetti alla vesuviana | Campania | A Parmigiano Reggiano cheese
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Spaghetti alle vongole | Campania | Spaghetti with clams. Prepared in two ways: in bianco, i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and in rosso, like the former but with tomatoes and fresh basil | |
Spaghetti allo scoglio | Campania | The spaghetti allo scoglio ("reef spaghetti") is dish of spaghetti pasta with seafood, existing in two variants: red (with tomato in the sauce, usually fresh cherry tomatoes) and white (without tomato). The sauce in made with shellfish (clams and mussels) and crustaceans (shrimp and prawn). This dish has many variants, named spaghetti ai frutti di mare, spaghetti alla pescatora, spaghetti alla marinara, with small changes in the selection of the seafood | |
Spaghetti con puntarelle, acciughe e briciole | Lazio | A dish of Spaghetti pasta, with a sauce made of puntarelle (a variant of chicory), anchovy, breadcrumbs and garlic | |
Spätzle | Trentino-Alto Adige/Sudtirol
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Spätzle dumplings served with milk cream and butter | |
Stringozzi ai funghi e tartufi | Umbria | A dish of strangozzi long pasta with a rectangular cross section, with a sauce of truffles and mushrooms
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Stroncatura | Calabria | A dish of struncatura pasta (similar to linguine with buckwheat flour which gives it a brown color), with a sauce of anchovies, breadcrumbs, garlic, oil and hot pepper
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Strozzapreti alla pastora | Emilia-Romagna | A dish made with Parmigiano-Reggiano cheese
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Tagliatelle al papavero | Friuli-Venezia Giulia | A dish of tagliatelle egg pasta (long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm wide), served with a creamy sauce made with poppy seeds and onion fried in oil | |
Tagliatelle al ragù | Emilia-Romagna | A classical Bolognese dish, made with tagliatelle egg pasta (long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm wide), with the traditional Bolognese sauce made of tomato and minced beef (NB: Although very popular abroad, a dish named spaghetti alla bolognese does not exist in the Italian tradition, the Bolognese sauce is only used with tagliatelle or some other kind of egg pasta). | |
Tagliolini al tartufo | Piedmont | A dish of tagliolini egg pasta (a type of ribbon egg pasta, similar to tagliatelle but thinner, in Piedmont dialect called tajarin, served with butter and truffles | |
Testaroli con pesto (or testaroli al pesto) | Liguria | A dish of testaroli egg pasta (a type of pasta is prepared using water, flour and salt, which is sliced into triangular shapes, called testaieu in Liguria dialect, served with pesto sauce | |
Timballo | Campania | A baked pasta dish, made with cheese, meat and vegetables. | |
Tordelli lucchesi | Tuscany | A Lucca dish of tordelli dumplings (a variant of tortelli, with a semi-circular shape and containing a filling of meat thymus and herbs), served with a ragù sauce | |
Tortel Dols di Colorno | Emilia-Romagna | A Parmigiano Reggiano cheese
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Tortelli amari di Castel Goffredo | Lombardy | A Parmigiano-Reggiano cheese
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Tortelli cremaschi | Lombardy | A Crema dish of tortelli dumplings (dialect of Crema: turtèi cremasch) with sweet filling and the shape of a half-moon. The filling in made of amaretto biscuits minced, breadcrumbs, candied cedro, nutmeg, a typical spicy biscuit of Crema called mostaccino, egg yolks, Grana Padano cheese, grated lemon peel, marsala, mint candies, raisin. Once boiled, they are served with melted butter flavored with Grana Padano cheese | |
Tortelli della Possenta | Lombardy | A Parmigiano Reggiano cheese
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Tortelli di patate | Tuscany | A Parmigiano-Reggiano cheese, nutmeg and salt, and served with a tomato sauce based on meat of beef or duck of wild boar
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Tortelli di zucca
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Lombardy | A Parmigiano Reggiano cheese. Once boiled they are served with melted butter flavored with Parmigiano Reggiano cheese
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Tortelli maremmani con spinaci | Tuscany | A Maremma dish of tortelli dumplings with a squared shape and stuffed with spinach. The dough of the puff pastry is made with flour and eggs and they are stuffed with ricotta cheese, boiled spinach, nutmeg and grated pecorino cheese. Once boiled they are served with a ragù sauce based on meat of Maremma's beef or wild boar | |
Tortelli verdi | Emilia-Romagna | A Parmigiano Reggiano cheese, bacon, onion and garlic. Once boiled they are served with melted butter flavored with Parmigiano Reggiano cheese
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Tortellini di Valeggio sul Mincio | Veneto | Traditional tortellini di Valeggio sul Mincio dumplings, served in broth | |
Tortellini in brodo | Emilia-Romagna | A Bolognese dish made with the traditional tortellini dumplings, cooked in broth | |
Tortelloni burro e salvia | Emilia-Romagna | A Bolognese dish made with tortelloni dumplings | |
Trenette al pesto
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Liguria | A Genoa pasta dish, made with trenette pasta (a dried pasta similar to flat spaghetti), with pesto sauce | |
Troccoli al ragù di seppia | Apulia | A Daunians pasta dish, made with troccoli pasta (a local variant of spaghetti alla chitarra), with a ragù sauce based on cuttlefish | |
Troccoli con pomodori secchi, acciughe e mollica | Apulia | A Daunians pasta dish, made with troccoli pasta (a local variant of spaghetti alla chitarra), with a sauce based on dried tomatoes, anchovies and breadcrumbs | |
Trofie al pesto | Liguria | Traditional Genoa pasta dish, made with trofie pasta, with pesto sauce | |
Trofie di Portofino | Liguria | A pasta dish, made with Trofie pasta, with a mix of pesto sauce and tomato sauce | |
Tumact me tulez | Basilicata | A pasta dish of Arbëreshë origin, made with tagliatelle pasta, with tomato, anchovies, fried crumb and chopped walnuts | |
Turtèl sguasaròt | Lombardy | A Mantua dish made with turtèl sguasaròt dumplings, filled with beans and chestnuts and served in a sauce made of cooked wine, bread crumbs, lemon and cloves | |
Vincisgrassi | Marche | A baked pasta dish, similar to lasagne al forno (considered the marchigian variant). It is prepared made with vincisgrassi pasta, with ragù sauce, béchamel sauce and cheese | |
Ziti al forno | Campania | A baked pasta dish made with ziti pasta, eggplant, meat sauce and cheese |
Other countries
Title | Image | Origin | Description |
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Alphabet soup | United States | Prepared using alphabet pasta. In the U.S., it is commercially produced in a can of condensed broth. | |
Älplermagronen | Switzerland | Dish of pasta and potatoes enriched with cream and cheese, and seasoned with onions. Usually accompanied with apple compote. | |
American chop suey | United States | Consists of elbow macaroni and bits of cooked ground beef with sautéed onions and green peppers in a thick tomato-based sauce.[17]
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American goulash | United States | Baked as a chuck roast, ground beef or hamburger is often substituted for cube steak.[18]
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Baked ziti
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United States | A baked casserole dish made with ziti macaroni and sauce characteristic of Italian-American cuisine. This plate has similar properties to a Lasagna, but using ziti pasta instead.[19] | |
Barbecue spaghetti | United States | A dish developed in Memphis, Tennessee that tops spaghetti noodles with pulled or smoked pork in a barbecue sauce based marinara. | |
Bryndzové halušky | Slovakia | It is one of the national dishes in Slovakia. This meal consists of halušky (boiled lumps of potato dough similar in appearance to small gnocchi) and bryndza (a soft sheep cheese), usually sprinkled with cooked bits of smoked pork fat/bacon. | |
Cevizli erişte | Turkey | A walnut pasta from Anatolia.[20] | |
Chicken noodle soup
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Northern Europe | The primary ingredients are chicken and noodles in a chicken broth, possibly with pieces of vegetables (carrots, celery, peas, etc.). | |
Chicken riggies | New York , United States
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A pasta-based dish typically consisting of chicken, rigatoni, and hot or sweet peppers in a spicy cream and tomato sauce. | |
Cincinnati chili | Cincinnati, United States | Spaghetti topped with a Greek-inspired meat kidney beans .
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Fideos al horno | Gibraltar | A baked pasta dish in Gibraltarian cuisine very similar to Maltese imqarrun which consists of macaroni, Bolognese sauce, and various other ingredients, including egg and bacon that vary according to family tradition | |
Fideuà | Gandia, Valencia, Spain | Originating in the 1920s in the city of Gandia,[21] it is usually made with white-fleshed fish and crustaceans,[22] and optionally served with allioli sauce. Many variants exist. | |
Filipino spaghetti | Philippines | Filipino adaptation of spaghetti in Bolognese sauce. Characteristically sweet due to the addition of banana ketchup or brown sugar to the sauce.[23]
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Frogeye salad | United States | A type of pasta salad made with acini di pepe pasta, whipped topping and egg yolks | |
Giouvetsi | Greece | A baked or stewed meat dish made with either egg noodles and tomato sauce
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Johnny Marzetti | Columbus, Ohio, United States | A baked pasta dish or casserole, consisting of noodles, tomato sauce, cheese and ground beef, with additional shredded cheese typically added to the top before baking. | |
Koshary | Egypt | A traditional Egyptian staple, mixing pasta, Egyptian fried rice, vermicelli and brown lentils, and topped with a zesty tomato sauce, garlic vinegar and garnished with chickpeas and crispy fried onions. | |
Kugel | Central Europe | A baked | |
Kusksu | Malta | A soup in Maltese cuisine prepared with vegetables and small pasta beads called kusksu, along with fresh broad beans when in season. | |
Lazanki (skryliai) | Polish–Lithuanian Commonwealth | A Belarusian, Lithuanian and Polish pasta dish | |
Linsen mit Spätzle | Swabia, Germany | A traditional Swabian dish of Lentils with Swabian pasta that is normally accompanied with wiener sausages | |
Macaroni and cheese | England | Consists of cooked macaroni pasta and cheese, most commonly Cheddar cheese, though it can also incorporate other ingredients, such as bread crumbs and ham. | |
Macaroni casserole | Northern Europe, Malta, and Indonesia | A staple in northern European home cooking. It is a dish of cooked macaroni and a mixture of egg and milk with additional ingredients like meats, vegetables or fish. | |
Macaroni pie | Scotland | In Scotland, a macaroni pie is an open pie containing macaroni and cheese. It is also a part of other cuisines. | |
Macaroni salad | Unknown | A type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. It is often served as a side dish. | |
Makarony po-flotski | Russia | Literally "navy-style pasta", a Russian dish made of cooked pasta (typically macaroni, penne or fusilli) mixed with stuffing made of ground meat (usually beef or pork) and fried onions and seasoned with salt and black pepper. | |
Maultasche | Swabia (in Baden-Württemberg), Germany | A traditional German dish that consists of an outer-layer of pasta dough which encloses a filling traditionally consisting of minced meat, smoked meat, spinach, bread crumbs and onions and flavoured with various herbs and spices (e.g. pepper, parsley and nutmeg). | |
Naporitan | Yokohama, Japan[25] | button mushrooms, green peppers, sausage, bacon and Tabasco sauce . An instant Naporitan is also available in Japan today.
| |
Naryn | Uzbekistan | Made with fresh hand-rolled noodles and horse meat. Naryn can be served as a cold pasta dish (kuruk norin – dry norin) or as a hot noodle soup (khul norin – wet norin).[26] | |
Pasta primavera | Canada | Consists of pasta and fresh vegetables.[27][28] A meat such as chicken is sometimes added, but the focus of primavera is the vegetables themselves. | |
Pizza-ghetti
|
Canada | Pizza served with (or sometimes containing) spaghetti | |
Rechta | Algeria | A dish made of fresh artisanal pasta cut into thin strips. | |
Spaghetti sandwich | Japan, United States | Prepared with cooked spaghetti, sauce and bread | |
Spaghetti with meatballs
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United States | An | |
Tallarines verdes | Peru | A Peruvian pasta dish consisting of spaghetti tossed with a pesto sauce made of spinach, basil, shallot, queso fresco, and walnuts. | |
Tetrazzini | United States | Prepared with diced poultry or seafood, and mushrooms, in a butter/cream and Parmesan sauce flavored with wine or sherry, and served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley, and sometimes topped with almonds and Parmesan cheese. | |
Túrós csusza | Hungary | A savoury made with small home-made noodles or pasta. | |
Fun shaped pasta | United States | Pasta noodles extruded in fun shapes such as hearts, stars, or dinosaurs. | |
Canned pasta | Italian-American | Various shapes of pasta, such as SpaghettiOs or ravioli, canned with tomato sauce. | |
Makarnalı köftender | Turkey | Makarnalı köftender (İskender tarzı köfteli makarna) (İskender style meatball pasta) consists of . Tomato sauce and melted butter are generally poured over the dish, at the table. | |
Pastitsio | Greek | A Greek and Mediterranean baked pasta dish including ground beef and béchamel sauce in its best-known form | |
Penne alla vodka | Italian-American | Prepared with vodka and penne pasta and often includes heavy cream, crushed tomatoes, onions, and sometimes sausage or bacon | |
Pizza-ghetti
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Canada | A combination meal commonly found in , sliced in half, accompanied by a small portion of spaghetti with a tomato based sauce. | |
Rosto | Gibraltar | A dish in Gibraltarian cuisine that is of Italian origin, consisting of penne in a tomato sauce with beef or occasionally pork, mushrooms and carrots (among other vegetables depending on family tradition) and topped with grated " queso bola "
| |
Sabounee | Italian | A kind of ring-shaped pasta that is typically stuffed with a mix of meat (pork loin, prosciutto) | |
Toasted ravioli | St. Louis, Missouri | dipping sauce .
|
See also
- List of pasta
- List of sauces – sauces are often used in the preparation of pasta dishes
- List of noodle dishes
References
- ^ Ehrlich, Richard (6 May 2009). "Process of Elimination". The Guardian. London. Retrieved 7 July 2012.
- ^ McClatchey, Caroline (15 June 2011). "How pasta became the world's favourite food". BBC. Retrieved 23 March 2012.
- ^ "Retrieved 21 March 2012". Italianfood.about.com. 10 April 2012. Archived from the original on 9 February 2017. Retrieved 30 July 2012.
- ^ Casunziei description at prodottitipici.com (in Italian). Accessed on 2010-01-14.
- ISBN 9780761172000.
- ISBN 9781475977868.
- ^ "Abruzzo-Style Fettuccine". 11 February 2022.
- ^ "Fettuccine all'Abruzzese".
- ISBN 978-0-393-06516-9. Retrieved 24 August 2012.
- ISBN 978-1-4000-0849-0. Retrieved 24 August 2012.
- ^ Laine con ceci, blog.giallozafferano.it
- ISBN 9781440697487.
- ^ Accademia Del Pizzocchero di Teglio Recipe from the "Teglio's Pizzoccheri Academy" (In italian).
- ^ Donati, Stella (1992), Cucina regionale italiana, Milano
{{citation}}
: CS1 maint: location missing publisher (link). - ^ Kyle Phillips; About.com Guide. "Spaghetti Aio Oio Recipe - Spaghetti Aglio e Olio". Italianfood.about.com. Archived from the original on 23 February 2016. Retrieved 5 March 2012.
- ^ Gosetti della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milan: Solares. p. 696.
- ^ "What is American chop suey?". Ochef. Retrieved 28 October 2013.
- ^ "Beef Goulash". Yummly. Retrieved 22 September 2014.
- ^ "Lasagna Style Baked Ziti". Allthecooks. Archived from the original on 9 October 2015. Retrieved 27 April 2015.
- ^ "Cevizli Erişte (turkish walnut pasta) and turkish delights cookbook review". tarasmulticulturaltable.com. 23 March 2017. Retrieved 23 June 2022.
- ^ La Fideuà de Gandia. Magazín of Generalitat Valenciana Archived 20 February 2015 at the Wayback Machine (in Catalan)
- ^ Bittman, Mark (24 September 2008). "Recipe for Spanish Pasta With Seafood (Fideua)". The New York Times. Retrieved 27 August 2009.
- ^ Halpern, Sue; McKibben, Bill (May 2015). "Filipino Cuisine Was Asian Fusion Before "Asian Fusion" Existed". Smithsonian Magazine. Smithsonian Institution. Retrieved 16 December 2018.
- ^ In search of the holy kugel, Haaretz
- ^ ?????????????????! (PDF) (in Japanese). Archived from the original (PDF) on 23 May 2011.
- ^ Naryn preparation in Tashkent (in Russian)
- ^ "Food Dictionary: alla Primavera". Epicurious.com.
- ^ Fabricant, Florence (20 March 1991). "What Makes Food Italian? Don't Ask American Chefs". The New York Times. Retrieved 19 December 2008.
- ISBN 978-1416554004. Retrieved 31 March 2013.
- ^ www.budapesthotels.com. "Food in Hungary". Budapesthotels.com. Archived from the original on 8 December 2008. Retrieved 21 November 2008.
- OCLC 32227400.page 114
- ^ Pizzaghetti description on Practically Edible: Web Food Encyclopaedia
- ^ Pizza-ghetti Archived 24 July 2010 at the Wayback Machine: a staple item on fast-food menus in Montreal
- ^ Pizza-ghetti in a family restaurant in Waterloo, Ontario Archived 22 May 2008 at the Wayback Machine, Waterloo Region Record, 13 December 2006. Retrieved on 11 February 2009
Bibliography
- Boni, Ada (1983). La Cucina Romana (in Italian). Roma: Newton Compton Editori (first edition: 1930).