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.
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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.
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.
Emilia-Romagna, Italy
Strozzapreti
Twisted fresh pasta from Emilia-Romagna and Tuscany.
Bologna, Italy
Tagliatelle al Ragù alla Bolognese
Bologna's signature: fresh egg tagliatelle ribbons coated in a slow-simmered ragù of beef, pancetta, soffritto, tomato, and a splash of milk or wine.
Piedmont, Italy
Tajarin al Tartufo Bianco d'Alba
Piedmont's egg-yolk-rich ribbon pasta dressed only with butter and shaved white Alba truffle. A ceremonial dish at the height of truffle season.
Parma, Italy
Tortelli d'Erbetta
Parma's ricotta-and-herb filled pasta, usually served with butter and Parmigiano Reggiano.
Parma, Italy
Tortelli di Zucca
Mantuan pumpkin-filled pasta parcels served with melted butter, Parmigiano, and crushed amaretti—sweet and savory at once, a Lombard autumn classic.
Bologna, Italy
Tortellini alla Panna
Bolognese tortellini dressed simply with cream and Parmigiano. A rich, mild counterpoint to the broth version.
Bologna, Italy
Tortellini in Brodo
Tiny Bolognese pasta rings stuffed with pork and Parmigiano, served floating in a clear capon broth. A Christmas Eve classic of Emilia-Romagna.
Parma, Italy
Trofie al Pesto
Ligurian short twisted pasta tossed with Genovese basil pesto—basil, pine nuts, garlic, Parmigiano, Pecorino, and olive oil pounded in a mortar.