List of pasta dishes
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Pasta is, typically a noodle made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any 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 complementary ingredient of some soups, but these are not considered pasta dishes (except for the pasta in brodo).
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).
The 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).
|Agnolini mantovani in brodo||Lombardy||A Mantua dish made with agnolini dumplings in broth|
|Agnolotti piemontesi al Plin||Piedmont||Agnolotti dumplings with Piedmont ragù sauce|
|Agnolotti pavesi in brodo d’oca||Lombardy||Agnolotti dumplings in duck broth|
|Anelletti al forno||Sicily||A Palermo baked pasta dish made with 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 con l’anatra||Veneto||Whole-wheat bigoli pasta, with a duck ragù sauce|
|Bigoli col musso||Veneto||Whole-wheat bigoli pasta, with a donkey ragù sauce|
|Bucatini all'amatriciana||Lazio||Traditional Amatrice’s 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|
|Canederli allo speck in brodo||Trentino Alto-Adige||Canederli dumplings with Speck Alto Adige, in broth|
|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||A Romagna dish, made with cappelletti dumplings in broth|
|Capunsei mantovani burro e salvia||Lombardy||A Mantua dish, made with capunsei dumplings, with melted butter flavored with sage leaves and Parmigiano-Reggiano cheese|
|Caramelle burro e salvia||Emilia-Romagna||A Romagna dish, made with caramelle dumplings (filled with ricotta cheese, spinach, Nutmeg, Parmigiano-Reggiano cheese), with melted butter, sage leaves and Parmigiano-Reggiano cheese|
|Casoncelli bergamaschi||Lombardy||A Bergamo dish, with casoncelli dumplings, bacon, melted butter, sage leaves and Parmigiano-Reggiano cheese|
|Casunziei ampezzani||Veneto||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. Other variants have fillings of pumpkin or radishes. They are typically served with melted butter, poppy seeds, and Parmigiano-Reggiano cheese|
|Cavatelli con sugo e Cacioricotta||Apulia||Cavatelli pasta, with a tomato sauce with meat and cacioricotta cheese|
|Cavati alla ragusana||Sicily||Cavati pasta, 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||Chnéffléné pasta, served with fonduta (a sauce of various cheeses, white wine, seasoning, garlic)|
|Ciceri e Tria||Apulia||A Salento dish prepared with pasta and chickpeas as primary ingredients.|
|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 backed 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 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|
|Ferretti 'Ndruppeche||Basilicata||A Potenza dish, made with ferretti pasta, with the 'Ndruppeche sauce (a typical ragù sauce, made with the salame pezzente)|
|Fettuccine Alfredo||Lazio||Dish, invented in 1914 by Alfredo Di Lelio, famous Roman chef. It’s made with fettuccine egg pasta, tossed with Parmigiano-Reggiano cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. Despite its popularity in United States, the dish is not known in Italy.|
|Fileja al sugo di capra||Calabria||Whole-wheat fileja pasta, with a ragù sauce with goat meat|
|Fregola con arselle||Sardinia||Fregola pasta, with a tomato-based sauce with wedge clams or clams|
|Garganelli 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 Roman dish of soft dough gnocchi dumplings, made with butter, eggs, milk and Parmigiano-Reggiano cheese and baked with butter and pecorino Romano cheese|
|Gnocchi alla sorrentina||Campania||A Sorrento dish of potatoes soft dough gnocchi dumplings, baked in a traditional crock pot (named pignatiello), with Neapolitan ragù sauce, mozzarella cheese, parmigiano reggiano cheese and basil|
|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||Friuli-Venezia Giulia||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)|
|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|
|Laina con i ceci||Campania||A Ciociaria dish, with laina pasta, with a tomato sauce with chickpeas|
|Lagane e cicciari||Calabria||Prepared with lagane, a wide pasta with chickpeas, garlic, and oil.|
|Lasagne al forno||Campania||A Neapolitan dish of baked lasagne flat-shaped pasta, prepared with several layers of lasagne sheets alternated with ragù sauce, mozzarella cheese (and/or scamorza cheese)|
|Lasagne alla bolognese||Emilia-Romagna||Bolognese variant of the lasagne al forno dish. For this variant, lasagne with egg (and sometimes lasagne verdi, "green lasagna" with spinachs in the dough) are used. In this dish the layers of lasagne sheets are alternated with Bolognese sauce, béchamel sauce and Parmigiano-Reggiano cheese|
|Lasagne al pesto||Liguria||Liguria variant of the Lasagne al forno dish. For this variant, lasagne with egg are used. The layers of lasagne are alternated with pesto sauce, béchamel sauce and Parmigiano-Reggiano cheese|
|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||Tripical Sardinia’s pasta of soft dough gnocchi dumplings, with pepper and cheese|
|Maccaronara al ragù||Campania||An Avellino 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||Calabria||A dish made with maccheroni pasta with ricotta cheese, pecorino cheese and sausage|
|Maccheroni con la trippa||Liguria||A Savona dish, made with maccheroni pasta, in a tomato sauce, based on tripe and sausage|
|Maccheroncini di Campofilone al ragù||Calabria||Maccheroncini di Campofilone pasta, with ragù sauce|
|Mafalde con ragù napoletano e ricotta||Campania||Mafalde pasta, with Neapolitan ragù sauce (a variety of meat sauces called ragù) and ricotta 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 backed pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese|
|Nidi di rondine||Emilia-Romagna||A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano-Reggiano cheese|
|Orecchiette con 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|
|Pansoti alla salsa di noci||Liguria||A dish of pansoti dumplings, filled with prescinsêua cheese and a mix of boiled wild herbs called 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 pappardelle egg pasta (a large, flat egg pasta noodles, similar to wide fettuccine or Tagliatelle), with a sauce of peas, bacon and Parmigiano-Reggiano cheese|
|Passatelli in brodo||Emilia-Romagna||A dish of Passatelli pasta, made of breadcrumbs, eggs, Parmigiano-Reggiano cheese, a pinch of spices (nutmeg and/or lemon peel), cooked in a capon broth|
|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 variant of the Amatriciana sauce, with fried guanciale, Pecorino Romano cheese and black pepper (without tomatoes)|
|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 alla Palina||Sicily||A Palermo dish, made with a long pasta (usually bucatini or spaghetti), with a tomato sauce with a finely chopped mixture of sardines and anchovy. This dish is the red variant (with tomato) of the more famous ‘’Pasta con le sarde’’|
|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) and fresh tomato|
|Pasta con broccoli arriminati||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 e ceci||Campania||A chickpea and pastas soup with garlic and rosemary in Sammarinese cuisine|
|Pasta e fagioli||Campania||A beans and pastas soup, commonly prepared with cannellini beans or borlotti beans and some type of small pasta such as elbow macaroni or ditalini. Additional ingredients may be used, and many variants exist.|
|Pasta mollicata||Basilicata||A dish of long pasta, with toasted bread crumbs. It is a traditional dish of the Basilicata cuisine of Basilicata but widespread throughout southern Italy; the pasta ca muddica is a Sicilian variant|
|Pasta 'ncaciata||Sicily||A Messina dish of backed pasta, made of maccheroni pasta with a tomato sauce, with minced meat, boiled eggs, eggplant, caciocavallo cheese, pecorino cheese and garlic|
|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 penne pasta, with a sauce of milk cream and sausage, flavored with fresh truffles, and Parmigiano-Reggiano cheese|
|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 fasö||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 Valtellina dish of pizzoccheri, with a sauce of cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes, layered with pieces of Valtellina Casera cheese, and dressed with garlic lightly fried in butter.|
|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 Venetian dish made with ravioli dumplings, filled with a dough made of ricotta cheese and Radicchio Rosso di Treviso, and served with butter and Parmigiano-Reggiano cheese|
|Ravioli di patate||Lazio||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|
|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 Capri dish of round ravioli dumplings, filled with caciotta cheese, eggs, Parmigiano-Reggiano cheese and marjoram, served with a fresh tomato sauce|
|Rigatoni alla silana||Calabria||A dish of Rigatoni pasta, with a tomato sauce with dried sausage, bacon, pecorino cheese|
|Rigatoni con la Pajata||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 pepared 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||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|
|Spaghetti al nero di seppia||Sicily||A dish of spaghetti pasta, with a black sauce made with squid or cuttlefish ink|
|Spaghetti alla carbonara||Lazio||A Roman dish of spaghetti pasta, with raw eggs, Pecorino Romano cheese, bacon (guanciale or pancetta), and black pepper|
|Spaghetti alla carrettiera||Sicily||A dish of spaghetti pasta, with olive oil, raw garlic, pepper and pecorino cheese|
|Spaghetti alla chitarra ricotta, salsiccia e zafferano||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 sausage, ricotta cheese made from ewe's milk and saffron|
|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 Nerano||Campania||A dish from the Sorrento peninsula, made with spaghetti pasta, fried zucchinis, and provolone del Monaco|
|Spaghetti alla puttanesca||Campania||A Naples dish, made with spaghetti pasta, with a tomato sauce, with anchovies, olives, capers and garlic|
|Spaghetti alla vesuviana||Campania||A Naples dish, made with spaghetti pasta, with a tomato sauce, with olives, capers, garlic, oregano, chili, chopped parsley and Parmigiano-Reggiano cheese|
|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 cacio e pepe||Lazio||A Roman dish, prepared with spaghetti pasta, Pecorino Romano cheese and black pepper. The spaghetti pasta can be substituted with other kinds of long thin pasta, such as tonnarelli, vermicelli or pici.|
|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||Spätzle dumplings served with milk cream and butter|
|Strangozzi funghi e tartufo||Umbria||A dish of strangozzi long pasta with a rectangular cross section, with a sauce of truffles and mushrooms|
|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|
|Strozzapreti alla pastora||Emilia-Romagna||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|
|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 alla Bolognese||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 (o 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||A pasta|
|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 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|
|Tortelli amari di Castel Goffredo||Lombardy||A Castel Goffredo dish, made with a type of tortelli dumplings (the tortello amaro di Castel Goffredo), with a filling of balsamita aromatic herb herbs, bread crumbs, eggs, nutmeg, sage, onion, Parmigiano-Reggiano cheese, garlic and salt and served with melted butter flavored with sage and sprinkled with Parmigiano-Reggiano cheese|
|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 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|
|Tortelli di patate||Tuscany||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|
|Tortelli di zucca||Lombardy||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|
|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 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|
|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||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|
|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 backed 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 backed pasta dish made with ziti pasta, eggplant, meat sauce and cheese|
Other countries' dishes
|Alphabet soup||United States||Prepared using alphabet pasta. In the U.S., it is commercially produced in a can of condensed broth.|
|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.|
|American goulash||United States||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.|
|Baked ziti||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.|
|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.|
|Chicken riggies||New York State||A pasta-based dish usually consisting of chicken, rigatoni and hot or sweet peppers in a spicy cream and tomato sauce, although many variants exist.|
|Cincinnati chili||Cincinnati, United States||Spaghetti topped with a Greek-inspired meat sauce and grated cheddar, plus optionally onions and/or kidney beans.|
|Fideos al horno||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, it is usually made with white-fleshed fish and crustaceans, and optionally served with allioli sauce. Many variants exist.|
|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 chicken, lamb or beef, orzo or sometimes egg noodles and tomato sauce|
|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.|
|Kugel||Central Europe||A baked pudding or casserole, similar to a pie, most commonly made from egg noodles (Lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov.|
|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||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 and cheese pizza||Includes macaroni and cheese in its preparation, sometimes using the macaroni and cheese as the pizza crust or as a topping.|
|Macaroni casserole||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||A type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. It's 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||Spaghetti, tomato ketchup or a tomato-based sauce, onion, 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).|
|Pasta primavera||Canada||Consists of pasta and fresh vegetables. 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|
|Spaghetti sandwich||Japan, United States||Prepared with cooked spaghetti, sauce and bread|
|Spaghetti with meatballs||United States||An Italian-American dish that usually consists of spaghetti, tomato sauce and meatballs|
|Strapačky||Slovakia||A base of dumplings with a sauerkraut and bacon dressing.|
|Tetrazzini||US||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/or Parmesan cheese.|
|Túrós csusza||Hungary||A savoury curd cheese noodle dish or cottage cheese noodle dish made with small home-made noodles or pasta.|
|Hamburger Helper||United States||A line of General Mills packaged food products, sold under the Betty Crocker brand, which consist primarily of boxed pasta bundled with a packet or packets of powdered sauce or seasonings.|
|Kidfresh||U.S.||Launched in 2007 and first started with a concept Kidfresh store in New York City, it's a brand of all-natural children's meals.|
|Kraft Dinner/Kraft Macaroni & Cheese||First introduced in 1937 in the United States by Grant Leslie of Dundee, Scotland, it is now available in several other formulations including Easy Mac, a single-serving designed specifically for cooking in microwaves.|
|SpaghettiOs||U.S.||Canned spaghetti featuring circular pasta shapes in a cheese and tomato sauce. It was introduced in 1965 by the Campbell Soup Company under the Franco-American brand, the pasta was created by Donald Goerke (1926–2010), "the Daddy-O of SpaghettiOs",|
|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 (America)||Prepared with vodka and penne pasta and often includes heavy cream, crushed tomatoes, onions, and sometimes sausage or bacon|
|Pizza-ghetti||Canada||A combination meal commonly found in fast food or family restaurants throughout the province of Quebec and other parts of Canada. It's prepared with a pizza, 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||A kind of ring-shaped pasta that is typically stuffed with a mix of meat (pork loin, prosciutto)|
|Toasted ravioli||St. Louis, Missouri||Breaded deep-fried ravioli, sometimes served as an appetizer. Pictured is toasted ravioli with a dipping sauce.|
- List of noodle dishes
- List of pasta
- List of sauces – sauces are often used in the preparation of pasta dishes
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