Italy is home to an enormous variety of unique pasta choices to savor, with distinctive shapes and styles originating from its diverse regions around the country.
Many say that the origins of pasta date back to nomadic Arabs who brought noodles from Central Asia to Europe in the 13th century. As it stands, the origins of pasta or noodles remain a matter of debate, but it is without a doubt that Italy gave birth to this carby treat. Italian pasta typically consists of wheat flour and water, but sometimes eggs also contribute to making the dough. The dough is then rolled and cut into various shapes and forms. Italians call the dough “impasto,” and that’s how the word “pasta” came about. There are over 300 varieties of Italian pasta shapes, representing regional gastronomic heritage and the culinary identity of each province. If you are a pasta lover and perhaps have never traveled to Italy but wish to visit anytime soon, you’re at the right place.
Here is an overview of a selected few pasta styles, shapes, and savors. I have rounded up a list of the ten must-try plates of pasta commonly found in Italian cuisine. Check it out!!
ITALIAN SAUSAGE TORTELLINI SKILLET
Tortellini are usually tiny hat-shaped or ring-shaped pasta filled with cheese, meat, or both. The fillings can vary from ground pork and chicken breast to finely chopped cheese, Prosciutto, and Parmesan being the more popular choices. Occasionally, Tortellini serves as desserts with chocolate and cream fillings. Tortellini originates from the Emilia-Romagna region of Italy, most specifically in the provinces of Bologna and Modena; for centuries, they have claimed to be the originators of this dish.
The traditional way to serve Tortellini is in Capon Broth, which may explain why they go well with many soups. But you must try the Italian Sausage Tortellini Skillet as a comfort dinner delight!!
CREAMY MUSHROOM SPINACH FARFALLE
Farfalle pasta, also known as bow-tie or butterfly pasta, is excellent in cream-based sauces and pasta salads. Also, the Italian word “farfalle” actually means butterfly. It is one of the oldest pasta shapes that originated during the 16th century in the northern regions of Lombardy and Emilia-Romagna. Apparently, the Farfalle shape arose from homemakers using leftover pasta dough to make stuffed pasta balls. The women of the local communities made Farfalle once the filling ran out. The habit became so popular that they purposely made the extra dough, hoping to have enough leftover to make Farfalle.
Although this pasta is a favorite with summer salads and seafood, you must try the Tuscan-style Creamy Mushroom Spinach Farfalle, which is best for the summer heat!!
SPAGHETTI ALLA CARBONARA
Spaghetti is a long, thin, solid, cylindrical pasta shape that is easily recognizable. It is considered a staple food globally, from the east to the west. Some say that Spaghetti evolved in southern Italy, especially from Sicily, but this pasta shape has a long history, and its origin is unclear. Then again, the classic Italian-style Spaghetti is practically like magic in your mouth; it varies tremendously from the store-bought variations around the globe. Spaghetti in Italian cuisine often comes with the traditional tomato sauce, meat sauce, simple garlic-oil flavor, or vegetables during the “primo” or first course of lunch or dinner. But the recipes differ based on various regions, with the south utilizing dry wheat pasta and the north preferring fresh pasta dishes.
However, the Spaghetti alla Carbonara is one of my favorites!! The Carbonara sauce origins in Rome and generally consists of eggs, hard cheese, cured pork, and black pepper.
PAPPARDELLE WITH PORK RAGU
Pappardelle is a flat pasta cut into a broad, long ribbon or rectangular shape that originates in Tuscany. The pasta derives its name from the Tuscan word “pappare,” which means to gobble up or gorge on food with childlike pleasure. Traditionally, Pappardelle is made with egg-based dough, making the pasta richer and more flavorful. Wild hare and grated cheese are the commonly used toppings for this Tuscan pasta, prepared with sauces from seasonal vegetables and native meats, such as wild boar ragu or mushrooms.
You must try out the Pappardelle with Pork Ragu, a household favorite during colder months. Pork Ragu is not as widespread as beef or lamb ragu, thus making this Bolognese sauce more desirable!!
PENNE ARRABIATA
Penne pasta is ranked among the top ten pasta dishes worldwide. It is a small, cylindrically-shaped pasta that often resembles the tip of an old-fashioned quill, hence its unique name, “Penne,” derived from the Italian word “penna,” meaning a pen. Penne originates from Genoa in the Liguria region of Italy, often served with heavier meat or tomato-based sauces and not so frequently with seafood or light creamy sauces. But some even prefer to have Penne with pasta salads in a small portion. In Liguria, spinach, wheat, and tomatoes are combined with durum wheat to make tri-color pasta that resembles the Italian flag. Alternatively, in the south, the Sicilian Penne is stuffed with spinach and ricotta cheese or topped with tomato or cream sauces.
Penne comes in a wide range of sauces and flavors, but my go-to comfort for either lunch or dinner would be Penne Arrabiata. Let me warn you; it’s Spicy!! Arrabbiata sauce is an olive oil-based spicy sauce made with garlic, tomatoes, and dried red chili peppers. And the sauce primarily originated in the city of Rome.
BUTTERNUT SQUASH RAVIOLI
Ravioli is a square-shaped pasta stuffed with varied fillings like meat, cheese, or vegetables. It originated in the northern region of Lombardy but spread across other Italian provinces, resulting in numerous variations based on local, seasonal, and accessible ingredients. The stuffed pasta, made from egg, flour, and water, is served with a broth or topped with pasta sauces that accentuate the particular fillings. As a side note, there are similar circular variations of Ravioli, commonly known as “Mezzelune,” meaning Half moons. The shapes might vary, but their taste and purpose are mostly the same.
The variation of Ravioli fillings is endless, but one of my favorite recipes features the Butternut Squash Ravioli, typically a Christmas delight in Italy. Also, it contains fiber and protein, making it a healthy meal.
POTATO GNOCCHI
Gnocchi is a dough dumpling cut into small pieces that resemble a cork. There are many ways to prepare it, such as with potatoes, spinach, eggs, ricotta, and various types of cheese. The origins of Gnocchi date back to the Roman Empire, initially in the north, but it has evolved into a primarily Italian pasta style in modern Italy. Herbs, vegetables, or contrasting ingredients often flavor the dumplings made from semolina wheat flour. Often, savory white or red sauces accompany these soft, doughy dumplings.
Potato Gnocchi is a common alternative to pasta in the first courses. Whether you prefer tomato sauce or gorgonzola sauce, it will leave you wanting more and more!!
RIGATONI BOLOGNESE
Rigatoni is a broad, rectangular, tube-shaped pasta with ridged edges that perfectly capture sauces and grated cheese. It is a larger version of Penne, but Rigatoni is cut straight rather than diagonal. Unlike Penne, these thick tubes can hold heavier sauces, making it the main course. There is a belief that the origins of Rigatoni are in Rome, but its prevalence is everywhere today, particularly in Southern Italy.
Rigatoni Bolognese is a simple yet elegant dish that contains grounded beef or boar, multicolored cherry tomatoes, and other veggies. It is perfect for a summer dinner date with white wine!!
CLASSIC MOZZARELLA CHEESE AND TOMATO LASAGNA
Lasagna is a long, flat pasta that resembles a sheet of dough. It is made with flour and eggs with many local variants to give a rich and thick finish. The classic Lasagna has multiple layers of various sauces and cheeses baked in a casserole. It originated in Naples from a dough made with heavier edges to allow the pasta to layer over the ingredients more effectively. Here is a fun fact, do you remember the famous cartoon character Garfield? Apparently, the TV cartoon series popularized the Italian pasta type, making it a staple in many countries. However, the first reference to Lasagna dates back to medieval Italy.
Anyhoo, there are many delicious options for you to choose from while picking your Lasagna, but nothing beats the Classic Mozzarella Cheese and Tomato Lasagna.
BUCATINI PISTACHIO PESTO
Bucatini is a long spaghetti-like pasta, shaped thicker with a hollow tube running through the center of the strands, meaning with every bite, a little extra sauce will make its way to your mouth. It gets both coated and filled with sauce, allowing the flavors a chance to soak into each strand. The pasta stands out due to its chewy and dense texture. It derives from the central Italian region of Lazio, particularly Rome. In Italian, the word “buco” means hole, referring to its hollow shape, thus forming Bucatini. It pairs well with thick, robust sauces, especially with the classic amatriciana sauce, made with tomatoes and guanciale. It is pleasantly toothsome and delightful.
However, you must try the Bucatini Pistachio Pesto to enjoy its distinctive flavor and health benefits. It is a wholesome meal that helps with weight control, protects from diabetes and high blood pressure, and heart wellness. Then again, a little bit of everything is good, but excess consumption can never be good.
