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 unleaveneddough of durum wheatflour 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.
For example, baasto is a traditional pasta dish from Somalia, it includes 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).
A Ferrara dish, made with cappellacci dumplings, filled with a pumpkin cream, served with melted butter flavored with sage leaves and Grana Padano cheese
A typical dish of dumplings the culinary tradition of the Dolomites area. The Casunziei filling varies from area to area and typically includes vegetables and ricotta cheese. The original recipes are the "red" variant (casunziei rossi) with beet, potato, and red Veronese turnips; and the "green" one (casunziei verdi) with spinach, the wild-growing erba cipollina in the filling.[4] Other variants have fillings of pumpkin or radishes. They are typically served with melted butter, poppy seeds, and Parmigiano-Reggiano cheese
Traditional Ogliastra dish. The culurgiones dumplings are a typical Sardinian filled pasta stuffed with potatoes, pecorino Sardo cheese, onions and served with olive oil or tomato sauce
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
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
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
Bolognese lasagne dish. For this variant, lasagne with egg (and sometimes lasagne verdi, "green lasagna" with spinach in the dough) are used. In this dish the layers of lasagne sheets are alternated with Bolognese sauce, béchamel sauce and Parmigiano Reggiano cheese
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
A dish made of orecchiette pasta with rapini (sometimes called turnip tops, broccoletti or broccoli raab), garlic, chilli and sometimes anchovies or pork
A Palermo dish, made with a long pasta (usually bucatini or spaghetti), with tomato, anchovy, cinnamon, cloves, almonds, garlic, basil and breadcrumbs.
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.
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
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
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)
A Roman dish made with ravioli dumplings, filled with a dough made of boiled potatoes, sausage, Grana Padano cheese, mint, and served with butter and Parmigiano-Reggiano cheese
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
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
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
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
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 is made with shellfish (clams and mussels) and crustaceans (shrimp and prawn). This dish is a variant of the spaghetti allo scoglio
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]
A Baresespaghetti 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.
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 sausage, ricotta cheese made from ewe's milk and saffron
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 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
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 is 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
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
A dish made with strozzapreti pasta (literally "priest-choker" or "priest-strangler"), with a tomato sauce with ham sausages, milk cream, saffron and Parmigiano-Reggiano cheese
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
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).
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
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
A Parma dish of tortelli dumplings (tortel in Parma dialect) with sweet filling. They are stuffed with breadcrumbs, cooked wine and mustard. Once boiled, they are served with melted butter flavored with Parmigiano Reggiano cheese
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
A Mantua dish of tortelli dumplings with sweet filling and red color. The dough of the puff pastry is made with flour eggs, beetroot, olive oil and salt and the filling is made of cherries, ricotta cheese, red wine, mustard, Parmigiano-Reggiano cheese, sugar, breadcrumbs, cinnamon, nutmeg, butter. Once boiled they are served with melted butter flavored with Parmigiano Reggiano cheese
A Mugello region and Casentino dish of tortelli dumplings of squared shape and bigger than the usual tortelli, with a filling made of boiled potatoes, Parmigiano-Reggiano cheese, nutmeg and salt, and served with a tomato sauce based on meat of beef or duck of wild boar
A Mantua dish of tortelli dumplings with pumpkin in the filling. The dough of the puff pastry is made with flour and eggs and they are stuffed with boiled pumpkin, amaretto biscuits minced, mustard, nutmeg and Parmigiano Reggiano cheese. Once boiled they are served with melted butter flavored with Parmigiano Reggiano cheese
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
A Parma and Reggio Emilia dish of tortelli verdi (green tortelli dumplings), with a filling made of chard, spinach, ricotta cheese, Parmigiano Reggiano cheese, bacon, onion and garlic. Once boiled they are served with melted butter flavored with Parmigiano Reggiano cheese
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
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
Baked as a casserole in an oven, and has many variants, it has been mentioned in U.S. cookbooks since at least 1914. Core ingredients now usually include various kinds of pasta, cubed steak, and tomatoes in some form, (e.g. canned, sauce, soup, paste). Diced chuck roast, ground beef or hamburger is often substituted for cube steak.[18]
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.[20]
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.
Canned pasta
Italian-American
Various shapes of pasta, such as SpaghettiOs or ravioli, canned with tomato sauce.
A baked pasta dish in Gibraltarian cuisine very similar to Malteseimqarrun which consists of macaroni, Bolognese sauce, and various other ingredients, including egg and bacon that vary according to family tradition
Originating in the 1920s in the city of Gandia,[22] it is usually made with white-fleshed fish and crustaceans,[23] and optionally served with allioli sauce. Many variants exist.
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.
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.
A baked pudding or casserole, similar to a pie, most commonly made from egg noodles (Lokshen kugel) or potato. It is a traditional AshkenaziJewish dish, often served on Shabbat and Yom Tov.[25]
Consists of cooked macaroni pasta and cheese, most commonly Cheddar cheese, though it can also incorporate other ingredients, such as bread crumbs and ham.
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.
A type of pasta salad, served cold, made with elbow macaroni and usually prepared with mayonnaise. It is often served as a side dish.
Makarnalı köftender
Turkey
Makarnalı köftender (İskender tarzı köfteli makarna) (İskender style meatball pasta) consists of köfte topped with hot tomato sauce of pasta and generously slathered with melted sheep's milkbutter and yogurt. Tomato sauce and melted butter are generally poured over the dish, at the table.
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.
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).
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).[27]
A combination meal commonly found in fast food or family restaurants throughout the province of Quebec[30][31] and other parts of Canada.[32] It is prepared with a pizza, sliced in half, accompanied by a small portion of spaghetti with a tomato-based sauce.
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"
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.
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