Pasta Dishes

Italy

Paglia e fieno

Paparele e bisi is a traditional pasta dish originating from Veneto. The name is a Venetian term for tagliatelle and peas. Other ingredients used in the dish include butter, pancetta, onions, parsley, chicken stock, salt, pepper, and grated Parmigiano-Reggiano. The pancetta and onions are saut&eacute;ed in butter, then mixed with the stock, seasonings, peas, and parsley. The combination is cooked until the peas become tender and the sauce remains thin, and it's then mixed with cooked tagliatelle and finished off with grated cheese.

Paparele e bisi

Paparele e figadini

Pappardelle al ragù bianco di anatra

Croatia

Parenci

Pasta alla caprese

Pasta alla Carlofortina is a traditional pasta dish from the town of Carloforte on the island of San Pietro, off the southern coast of Sardinia. The dish reflects the local history and geography, combining pesto Genovese with sweet local tomatoes and tuna fished from the surrounding waters. The pasta used is usually homemade trofie, a Ligurian specialty. The dish is known for its distinctive mix of flavors: the meaty tuna stands up to the strong flavors of basil, garlic, and cheese found in the pesto, while the tomatoes provide a sweet and acidic balance.

Pasta alla Carlofortina

Pasta alla crudaiola

Pasta alla gricia

Pasta alla jonica is a traditional dish originating from Calabria. The dish is usually made with a combination of tomatoes, sweet or hot peppers, garlic, guanciale, spaghetti, basil, olive oil, salt, and pecorino. The garlic and guanciale are saut&eacute;ed in olive oil, then mixed with the basil and cooked tomatoes and peppers. The spaghetti are cooked in boiling water, drained, then tossed with the sauce. Before serving, this pasta dish is sprinkled with grated pecorino cheese.

Pasta alla jonica

Pasta alla Norcina

Pasta alla Norma

Pasta alla pecorara or shepherd's pasta is a traditional pasta dish originating from the region of Abruzzo. The dish is prepared with thick and chewy rings of fresh pasta that are combined with a sauce consisting of red bell peppers, eggplants, zucchinis, carrots, onions, tomatoes, and olive oil. Ricotta cheese is crumbled on top of the dish along with a sprinkle of Pecorino. For the most authentic version, it's recommended to look for the dish in the area around Elice and Atri.

Pasta alla pecorara

Pasta alla zozzona is a traditional pasta dish originating from Rome. The dish is made with a combination of short pasta such as penne or rigatoni, pork sausage, tomatoes, red wine, olive oil, and grated Pecorino Romano. The sauce is made with all of the ingredients except for the pasta. Once the pasta has been cooked, it&rsquo;s mixed with the sauce, and the dish is then served with grated Pecorino cheese on top. The word zozzona in the name of the dish means that something is full of everything and it&rsquo;s hard to describe, referring to the richness of the dish itself.

Pasta alla zozzona

Pasta al limone

Pasta al mascarpone is an Italian dish hailing from Lombardia. It's a specialty of the Lodi area. The dish is made with maltagliati pasta, egg yolks, nutmeg, mascarpone, and grated Parmigiano-Reggiano. The mascarpone is whisked with egg yolks, salt, and nutmeg into a homogenous mixture. Some pasta water is added to the mix, if needed. The maltagliati pasta is tossed with the mascarpone mixture, with added grated cheese to taste. It's recommended to serve pasta al mascarpone in heated plates.

Pasta al mascarpone

Pasta al pesto di pistacchi

Pasta al pomodoro is a traditional dish that's usually made with a combination of pasta (most commonly spaghetti, although any type of pasta can be used), fresh tomatoes, basil, salt, olive oil, and onions or garlic. Some say the key to making a great pasta al pomodoro lies in the addition of pasta water to the dish in its finishing stages. The dish is a simple, light, quick meal that can be prepared by anyone, and that is supposedly the key to its huge popularity. For the best results, it is recommended to serve it with some grated cheese on top.