Pasta Dishes

Italy

Fregnacce alla sabinese

Fregola or fregula is a pasta variety from Sardinia, made with semolina flour and water. The dough is first rolled into very thick spaghetti, then cut to resemble enlarged couscous pieces, and it is finally toasted in the oven, which is why it has a slightly nutty flavor. Fregola is most often paired with seafood and cooked like a risotto. For this dish, it is slowly simmered in a mixture of olive oil, garlic, and the freshest mixed seafood, soaking up all the juices released during the cooking process. Most often, clams or mussels are used in the dish. It can be prepared in two versions - rosso or bianco, that is with or without tomatoes.

Fregola ai frutti di mare

Fregola allo zafferano e verdure

Fregola con arselle

Fusilli alla paesana is a traditional pasta dish originating from Calabria. The dish is usually made with a combination of fusilli pasta, onions, garlic, tomatoes, porcini mushrooms, black olives, hot peppers, capocollo (dry-cured pork neck), ricotta or pecorino, parsley, fennel seeds, olive oil, and salt. The onions and garlic are saut&eacute;ed in olive oil, and the garlic is then discarded. The tomatoes, mushrooms, hot peppers, parsley, olives, capocollo, fennel seeds, and salt are added to the pan, and the mixture is cooked over low heat. The pasta is boiled in salted water and mixed with the contents of the pan and grated ricotta or pecorino. The dish is well-stirred and served while still hot.

Fusilli alla paesana

Croatia

Fuži s bijelim istarskim tartufom

Fuži s tartufima is one of the most popular Istrian specialties &ndash; a delightful combination of traditional fuži pasta and the famous Istrian truffles. However, one should be careful when ordering the dish - there is a chance you won't taste real truffles, but truffle oil or tartufata instead - both of those are flavored with a toxic gas that has a fake truffle aroma, while the inexpensive and bland black summer truffles are shaved over the dish only as garnishes, although consumers might think that's where the flavor of truffles in this pasta dish comes from. You should always make sure that the dish doesn't contain truffle oil, truffle butter, truffle cheese, or tartufata. If it does, it's not the real deal, so you shouldn't order the dish. Fuži s tartufima should be prepared with the expensive white Istrian truffles, as the dish needs only fuži pasta, butter, and shaved white Istrian truffles. However, there is also the black winter truffle, Tuber melanosporum, which is also a respectable truffle variety. The pasta should be cooked in salted water until al dente, and it is then drained and combined with butter, (optionally) heavy cream, and truffles &ndash; white Istrian truffles, black winter truffles, or a combination. Some cooks also like to add pieces of prosciutto to the dish. When served, fuži s tartufima are usually sprinkled with grated cheese and an extra dose of freshly shaved truffles.

Fuži s tartufima

Gramigna con salsiccia

Granatir or grenadir mar&scaron; is a simple meal consisting of pasta, onions, and potatoes. It is traditionally heavily seasoned with ground paprika. Due to the inexpensive ingredients and high content of carbohydrates, the dish is a representative of peasant food throughout continental Croatia, particularly in the region of Slavonia, where it is still prepared today. If the pasta is made without eggs, this dish is suitable for vegans.

Granatir

Switzerland

H&ouml;rnli und kartoffeln or magroon&auml; und giimelmeck&auml; is a traditional dish originating from the region of Uri. The dish is made with a combination of h&ouml;rnli pasta (Swiss macaroni), potatoes, onions, butter, salt, pepper, and soft local cheese. The pasta and potatoes are cooked in boiling salted water until tender, then drained. The onions are saut&eacute;ed in butter, mixed with the potatoes, pasta, and pieces of cheese, and the dish is ready to be enjoyed. It's recommended to serve the dish with a green salad on the side, and if preferred, add some pieces of ham to the potatoes and pasta for extra flavor.

Hörnli und Kartoffeln

Austria

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K&auml;rntner schlickkrapferln are a traditional filled pasta dish from the Austrian region of Carinthia. They are somewhat similar to Italian tortellini or ravioli, with the filling that often includes ingredients like curd cheese, potatoes, onions, herbs, and sometimes speck (a type of smoked or cured pork). The filling is enveloped in thin pasta dough, and each piece is then shaped into a half-moon or round form with a distinctive crimped edge. These filled pasta parcels are typically boiled and can be served with a variety of accompaniments, such as melted butter, fresh herbs, or a light sauce. They can be enjoyed as a main dish, side dish, or even as a dessert with a sweet filling. 
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Kärntner Schlickkrapferln

Greece

Kordelia

Koshari, also known as koshary, kosheri, kushari, and koushari, is a simple, yet flavorful Egyptian national dish consisting of rice, macaroni, and lentils. The name stems from the Hindu word khichri, referring to a dish of rice and lentils. It is enough to look for warm, edible pyramids on big, shiny metal platters while in Egypt, as it is also a very popular street food. Small yellow lentils and rice are slowly simmered in a rich stock with the addition of crunchy, fried vermicelli and butter-browned onions. Before serving, koshari is topped with wine vinegar and a spicy sauce based on tomatoes or chilis, adding even more flavor to the hearty dish. For a heartier dish, ground lamb or beef is added to the mix. Of course, there are numerous variations of the dish, but it is mandatory to season it with mastic, an exotic, earthy, crystallized resin of the Pistacia lentiscus tree, cultivated only in Greece, yet growing wild across the Mediterranean. The mastic imposes a typically piney, bitter edge to the dish. Koshari tastes even better when accompanied by a green salad or a cup of hot mint tea.

Koshari

Kraljevski pljukanci

Krautfleckerl is an Austrian pasta dish with Bohemian (Czech Republic) origins that has handmade pasta squares fleckerl and white cabbage as main ingredients. The preparation starts with sauteeing onions, cabbage, and sugar until caramelized, which are then seasoned with caraway seeds, pepper, and salt, and mixed with cooked pasta. Optionally, broth, vinegar, or water can also be added, so the cabbage doesn't dry out. The dish is present in most of the Central European countries, such as Hungary, Germany, Poland, and Slovakia. Still, the dish varies from country to country and can include additional ingredients such as bacon, parsley, and garlic or leave some ingredients out.

Krautfleckerl

Kritharoto thalassinon

Krpice sa zeljem is an old Croatian dish that is traditionally prepared in the northern parts of the country. It is prepared by combining cabbage, onions, and seasonings (especially black pepper) with a type of pasta known as krpice or flekice, which can be small or large, and rectangular or irregular in shape. The onions were not used in the original preparation of the dish, but nowadays they're a common addition. This simple and quick dish is often enriched by the addition of bacon or sausage bits, transforming it into a gourmet meal.

Krpice sa zeljem

Lagane di San Giuseppe is a traditional dish originating from Puglia. It's prepared exclusively for March 19, St. Joseph's Day. The dish is made with breadcrumbs, anchovies, olive oil, chestnuts, tomato pur&eacute;e, and lagane (mafaldine) or similar broad and flat pasta. The lagane pasta is chosen to honor St. Joseph's profession as a carpenter. The breadcrumbs are toasted and sprinkled with olive oil. The chestnuts and anchovies are added to the pot and cooked for a few minutes more. The pasta is cooked, drained, tossed with the tomato pur&eacute;e, then combined with the pan mixture and served. It's recommended to garnish the dish with extra breadcrumbs on top. Lagane di San Giuseppe are a specialty of Mola di Bari.

Lagane di San Giuseppe

Lagane e cicciari

Łazanki is the Polish and Belarusian name used for a variety of pasta and the eponymous dish, while in Lithuania the same dish is called skryliai. The pasta dough is made with wheat flour, eggs, water, salt, and oil. The flattened dough is shaped into squares or triangles, boiled, then combined with lard and onions, which are typically added on top of the pasta. Łazanki is mostly combined with meat and cabbage, in order to enhance the flavors and make it more substantial.