Pasta Dishes

Bolivia

Aj&iacute; de fideos is a spicy Bolivian dish originating from Cochabamba, prepared with a combination of pasta noodles, potatoes, ground chilis, ground meat, peas, carrot and fresh herbs such as cumin, oregano, and parsley. The dish is quite easy to prepare and it can be made in a single pot, which makes it quite popular at festivities and celebrations.

Ají de fideos

Älplermagronen

Italy

Amatriciana

United States

This American comfort food dish consists of various types of pasta such as egg noodles or macaroni, along with ground beef or hamburger, tomatoes, onions, paprika, and garlic. Typically served as a main meal, the popularity of American goulash lies in the fact that it is easy to prepare and inexpensive. The first written mention of the dish was found in a cookbook from 1914, but the only connection to the traditional Hungarian goulash is the addition of paprika. Today, the dish is often garnished with grated or melted cheese, and it is often prepared with leftovers.

American Goulash

Amish pasta salad is a traditional dish originating from Pennsylvania Dutch Country, where the Amish people live and work. Although there are variations, the pasta salad is usually made with a combination of macaroni, scallions, bell peppers, hard-boiled eggs, and celery. The ingredients are mixed and dressed with a mixture of mayonnaise, cr&egrave;me fra&icirc;che, mustard, sugar, white wine vinegar, celery seeds, salt, and pepper. Once all the ingredients have been coated with the dressing, the pasta salad is placed in the fridge to cool before serving. Amish pasta salad is usually made for large gatherings and pot luck suppers in the area.

Amish Pasta Salad

Anellini alla pecorara is a traditional pasta dish originating from Abruzzo. It's made with a combination of anellini pasta and a hearty vegetable sauce. The ring-shaped anellini pasta is made from durum wheat flour and water, while the sauce is made with a combination of tomatoes, onions, carrots, celery, olive oil, eggplant, red bell peppers, zucchini, and ricotta. Before serving, the pasta is mixed with the sauce, and the dish is usually topped with grated pecorino cheese and strings of ricotta.

Anellini alla pecorara

Greece

Astakomakaronada

Baasto iyo suugo

Bebbux mimli

Bigoli con l'anatra

Bigoli in cassopipa

Bigoli in salsa is an Italian pasta dish and one of the emblematic dishes of Venice, although its variations can be found throughout the Veneto region. It consists of whole wheat bigoli pasta in an anchovy and onion sauce. Bigoli is a traditional Venetian pasta, a bit thicker than spaghetti, with a rough texture that allows the sauce to be absorbed more easily. It is made using a special press called bigolaro, originating from 1604. The nutty flavor of bigoli pairs well with anchovies, creating a unique, rich flavor of the whole dish, which is sometimes made with sharp-tasting salt-cured sardines instead of anchovies. Every local seems to have their own way of making the dish, and some cooks also add pine nuts and raisins to the sauce as a nod to the Venetian period during the Renaissance when raisins and pine nuts made their way to Venice. Bigoli in salsa was originally consumed during fasting days such as Ash Wednesday, Christmas Eve, or Good Friday, and over the years it became a dish that is best consumed the night before a big feast, since it is both substantial and light enough to leave some space for the next day's feast.

Bigoli in salsa

Black Truffle Pasta is a luxurious Italian dish that celebrates the earthy aroma and deep, savory flavor of black truffles — one of the world’s most prized culinary delicacies. Originating from regions of Italy such as Umbria and Piedmont, where truffles grow naturally beneath oak and hazelnut trees, this pasta embodies simplicity elevated by exquisite ingredients. The dish typically features fresh tagliatelle, fettuccine, or pappardelle made with egg-based dough, lightly coated in a sauce of butter, cream, or olive oil, enriched with shaved or grated black truffle. The heat of the pasta gently releases the truffle’s complex aroma, creating an elegant and deeply satisfying flavor profile. 

High-quality black truffles, often Tuber melanosporum or Tuber aestivum, are at the heart of the dish. They bring an umami depth with notes of musk, garlic, and forest soil that pair harmoniously with the silky texture of handmade pasta. Some recipes enhance the flavor with Parmesan or Pecorino Romano cheese, a splash of white wine, or a hint of garlic, though traditionalists prefer minimal seasoning to allow the truffle to shine. 

Culturally, Black Truffle Pasta reflects the Italian philosophy of 'less is more' in cuisine — relying on the purity of seasonal ingredients and balanced technique rather than heavy sauces or complex preparations. It is often served in fine dining restaurants during truffle season, from late autumn to winter, and enjoyed with a glass of full-bodied white wine or aged red. Beyond Italy, the dish has become a symbol of luxury dining, served in upscale restaurants worldwide as a tribute to Italian culinary artistry. Its indulgent flavor and aromatic sophistication make Black Truffle Pasta a timeless favorite for special occasions and gourmet experiences.

Black Truffle Pasta

Blecs al Tazzelenghe

Bucatini alla calabrese

Bucatini alle triglie

Bucatini al sugo di suri is a traditional dish originating from Giulianova in Abruzzo. The dish is made with a combination of bucatini pasta, mackerel, tomatoes, basil, olive oil, and salt. The mackerel is cooked in olive oil until golden. The tomatoes and basil are added to the pan and cooked with the fish until the sauce thickens. Once prepared, the contents from the pan are simply mixed with cooked bucatini pasta, and the dish is ready to be enjoyed.

Bucatini al sugo di suri

Spain

Canelons a la Catalana is a traditional dish from Catalonia, consisting of cannelloni pasta tubes filled with a rich and savory mixture. The filling typically includes a combination of ground meats (often a mix of pork, beef, and sometimes chicken liver), which are cooked and finely minced. This meat mixture is often flavored with onions, tomatoes, and various herbs and spices, creating a deeply flavored filling. Once the pasta tubes are filled, they are covered in a bechamel sauce, a creamy white sauce made from butter, flour, and milk. The dish is then topped with grated cheese and baked until the cheese is golden and bubbly.

Canelons a la Catalana

Capunti con ragù d'agnello

Caramelle ricotta is a traditional pasta dish originating from Italy. The caramelle is stuffed pasta with the ends twisted so that it looks like a cellophane-wrapped candy. It's usually made with a combination of flour, eggs, olive oil, salt, and water. The dough is filled with a mixture of ricotta cheese, Parmigiano-Reggiano, nutmeg, parsley, and salt. Once stuffed and shaped, the caramelle are cooked in boiling salted water until tender. They're drained and then served with different sauces, usually based on tomatoes or butter. This unusual pasta dish is often made and enjoyed on Christmas, birthday parties, and similar festive occasions.