Global food category

Pasta

150 traditional foods, ingredients, and local specialties connected by one appetite.

Pici

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Tuscany, Italy

Pici

Thick hand-rolled Tuscan pasta from Siena/Arezzo.

PastaUncommon

Lombardy, Italy

Pizzoccheri alla Valtellinese

Buckwheat tagliatelle from Valtellina layered with casera cheese, bitto, Savoy cabbage, and potatoes, finished with garlic-and-sage browned butter.

PastaUncommon

Istria, Croatia

Pljukanci

Handmade Istrian pasta rolled between palms, long and thin at edges with thicker middle, served with meat sauces, traditional.

PastaUncommon

Hungary

Poppy Seed Pasta

Mákos tészta

Poppy Seed Pasta is a sweet pasta dish with ground poppy seeds, butter, and sugar.

PastaCommon

Israel

Ptitim

פתיתים

Toasted wheat pellets developed in the 1950s as a rice substitute during austerity, cooked like pasta and now a fixed children's dinner.

PastaCommon

Argentina

Ravioles

Argentine ravioli, slightly larger than Italian ravioli, filled with ricotta, spinach, ham, cheese, or even chicken or brains. Served with tuco and grated cheese on Sundays.

PastaCommon

Malta

Ravjul

Ravjul are Maltese ravioli filled with fresh ricotta or ġbejna and herbs, served with a tomato-based sauce.

PastaCommon

Somalia

Rice and Spaghetti

Federation

A novelty Somali dish of equal portions of rice and spaghetti on the same plate; split on either side of a large oval plate; layered with assorted stewed meats and vegetables; served with salad and an optional banana; the name may derive from the union of two dishes or the size and quantity; more common in restaurants than homes; a uniquely Somali creation combining Italian and Indian influences.

PastaUncommon

Gibraltar, Gibraltar

Rosto

A popular local pasta dish of Genoese origin; penne in a tomato sauce with beef or pork, mushrooms, carrots, onions, garlic, white wine, and stock cube; topped with grated 'queso bola' cheese; the sauce should never be too liquid; a TasteAtlas-listed Gibraltarian dish.

PastaCommon

Saint Lucia

Saint Lucian Macaroni Pie

Macaroni Pie

Baked macaroni and cheese, a standard side dish of Saint Lucia; elbow macaroni baked with cheese, milk, and eggs; a staple of local cafes and restaurants; served alongside main dishes; the macaroni pie of Saint Lucia; a Caribbean comfort food

PastaCommon

Naples, Italy

Scialatielli

Short thick Amalfi/Neapolitan pasta.

PastaRare

Somalia

Somali Bolognese

Suugo suqaar

A Somali-spiced meat sauce served over pasta; cubed beef, goat, or lamb sautéed with green peppers, garlic, and onion (Somali soffrito), then simmered with tomatoes and xawaash spices; the Somali answer to Italian bolognese; a TasteAtlas-listed dish; Italian colonial influence with Somali seasoning; served with spaghetti or baasto; the bolognese that went Somali.

PastaCommon

Somalia

Somali Pasta

Baasto

Somali pasta, a legacy of the Italian colonial period; spaghetti or other pasta served with a Somali-spiced meat sauce; the popular version is suugo suqaar — pasta with a sautéed meat sauce; Italian technique with Somali seasoning; often served with a banana on the side; a staple in the northwest and south; the pasta that bridges Italian and Somali culinary traditions.

PastaCommon

Argentina

Sorrentinos

Large, round Argentine ravioli filled with ham and mozzarella, ricotta, or spinach, served with tuco or cream sauce. Invented in Mar del Plata in the 1930s, a Sunday-lunch icon.

PastaCommon

Abruzzo, Italy

Spaghetti al guanciale

Spaghetti al guanciale is a named Italian pasta from Abruzzo, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

PastaCommon

Venice, Italy

Spaghetti al Nero di Seppia

Venetian spaghetti colored and seasoned with cuttlefish ink, usually served with the seafood that gives the dish its lagoon identity.

PastaUncommon

Naples, Italy

Spaghetti alle Vongole

Neapolitan classic of spaghetti with fresh vongole clams, garlic, white wine, parsley, and olive oil. The bianco version omits tomato; the rosso adds a touch of tomato.

PastaRare

United States

Spaghetti and Meatballs

Spaghetti with large, tender beef-pork meatballs in a slow-simmered tomato sauce — an Italian-American classic.

PastaUncommon

United States

Spaghetti Bordelaise

A New Orleans pasta of spaghetti in a garlic-butter brown sauce with parsley.

PastaUncommon

Sardinia, Italy

Spaghetti con la bottarga

Spaghetti con la bottarga is a named Italian pasta from Sardinia, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

PastaCommon

United States

Spaghetti Pie

A vintage 1950s casserole of spaghetti, eggs, and cheese, baked like a pie with a tomato-meat layer.

PastaUncommon

Italy

Strascinati con la menta

Strascinati con la menta is a named Italian pasta from Tito, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

PastaCommon