List of pasta dishes
Appearance
![](http://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Pasta_alla_Norma_%282563876877%29.jpg/263px-Pasta_alla_Norma_%282563876877%29.jpg)
This is a list of pasta dishes. 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 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. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca).
Pasta dishes
Title | Image | Origin | Description |
---|---|---|---|
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.[3] |
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.[4] |
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.[5] |
Bigoli in salsa | Veneto, Italy | A Venetian pasta dish made with whole-wheat bigoli pasta, onion and salt-cured fish. | |
Cacio e pepe | ![]() |
Rome, Italy | Prepared with pasta, Pecorino Romano cheese and black pepper. It's typically made with long, thin spaghetti, such as tonnarelli, vermicelli or pici. |
Carbonara | ![]() |
Rome, Italy | Based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano),[6] bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used. |
Cavatiéddi | Apulia, Southern Italy | Prepared with pasta, large quantities of chopped Eruca sativa (arugula), a tomato sauce reduction and Pecorino cheese.[7] | |
Chicken riggies | Utica-Rome area, 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 variations exist. | |
Ciceri e Tria | Salento, Italy | A pasta dish in Italian cuisine prepared with pasta and chickpeas as primary ingredients.[8][9] | |
Cincinnati chili | ![]() |
Cincinnati, United States | Spaghetti topped with a Greek-inspired meat sauce and grated cheddar, plus optionally onions and/or kidney beans. |
Fettuccine Alfredo | ![]() |
United States | Made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. |
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,[10] it is usually made with white-fleshed fish and crustaceans,[11] and optionally served with allioli sauce. Many variations 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 meat dish made with either chicken, lamb or beef, 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.[12] |
Kusksu | Malta | A soup in Maltese cuisine prepared with vegetables and small pasta beads called kusksu, along with fresh broad beans when in season | |
Lagane e cicciari | Calabria, Italy | Prepared with lagane, a wide pasta[13] with chickpeas, garlic, and oil.[14] | |
Lasagne | ![]() |
Italy | A dish made with several layers of lasagne sheets alternated with sauces and various other ingredients |
Lazanki | A Belarusian and Polish name for a type of 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[15] or as a topping.[16] | |
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. | |
Macaroni soup | ![]() |
Italy | Soup that includes macaroni. The food is a traditional dish in Italy, sometimes served with beans, known as pasta e fagioli,[17] and was also included in Mrs Beeton's Book of Household Management where the connection with Italy is mentioned and the dish includes parmesan cheese.[18] In the early 19th century, macaroni soup was one of the most common dishes in Italian inns.[19] |
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[20] | 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).[21] | |
Nidi di rondine | San Marino | A baked pasta dish in Sammarinese cuisine prepared with smoked ham, beef, cheese, and a tomato sauce | |
Pasta al pomodoro | ![]() |
Italy | Prepared with pasta, olive oil, fresh tomatoes, basil, and various other fresh ingredients |
Pasta alla Norma | ![]() |
Sicily | Prepared with tomatoes, fried eggplant, grated ricotta salata cheese, and basil |
Pasta e ceci | San Marino | A chickpea and noodle soup with garlic and rosemary in Sammarinese cuisine | |
Pasta e fagioli | ![]() |
Italy | A traditional meatless Italian dish commonly prepared with cannellini beans or borlotti beans and some type of small pasta such as elbow macaroni or ditalini.[22] Additional ingredients may be used, and many variations exist. |
Pasta primavera | ![]() |
Canada | Consists of pasta and fresh vegetables.[23][24] A meat such as chicken is sometimes added, but the focus of primavera is the vegetables themselves. |
Pasta salad | Prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil or mayonnaise-based dressing. Pictured is a pasta salad prepared with fusili pasta, tomato and vegetables | ||
Pastitsio | ![]() |
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[25][26] and other parts of Canada.[27] It's prepared with a pizza, sliced in half, accompanied by a small portion of spaghetti with a tomato based sauce. |
Ravioli | ![]() |
Italy | A filled pasta (dumpling), composed of a filling sealed between two layers of thin egg pasta dough and served either in broth or with a pasta sauce |
Rigatoni con la Pajata | Rome, Italy | 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.[28] | |
Rosto | Italy | 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) | ||
Spaghetti aglio e olio | ![]() |
Italy | A variant of spaghetti alle vongole |
Spaghetti alla puttanesca | ![]() |
Italy | Spaghetti, tomatoes, olives, capers, garlic, and anchovies (in Lazio). |
Spaghetti alle vongole | ![]() |
Italy | 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 addition of tomatoes being more frequent in the Southern Italy |
Spaghetti sandwich | ![]() |
Prepared with cooked spaghetti, sauce and bread | |
Spaghetti with meatballs | ![]() |
An Italian-American dish that usually consists of spaghetti, tomato sauce and meatballs[29] | |
Timballo | ![]() |
Italy | Prepared with baked pasta, rice, or potatoes, and other ingredients |
Toasted ravioli | ![]() |
St. Louis, Missouri | Breaded deep-fried ravioli, sometimes served as an appetizer. Pictured is toasted ravioli with a dipping sauce. |
Túrós csusza | ![]() |
Hungary | A savoury curd cheese noodle dish[30] or cottage cheese noodle dish[31] made with small home-made noodles or pasta. |
Commercially-prepared pasta dishes
Title | Origin | Description |
---|---|---|
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 | U.S. | 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.[32] |
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",[33] |
See also
- List of noodle dishes
- List of pasta
- List of sauces – sauces are often used in the preparation of pasta dishes
References
- ^ Ehrlich, Richard (6 May 2009). "Process of Elimination". The Guardian. London. Retrieved 7 July 2012.
- ^ McClatchey, Caroline (15 June 2011). "How pasta became the world's favourite food". BBC. Retrieved 23 March 2012.
- ^ "What is American chop suey?". Ochef. Retrieved 28 October 2013.
- ^ "Beef Goulash". Yummly. Retrieved 22 September 2014.
- ^ "Lasagna Style Baked Ziti". Allthecooks. Retrieved 27 April 2015.
- ^ Gosetti della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milan: Solares. p. 696.
- ^ Reilly, Gillian (2008). The Oxford Companion to Italian Food. Oxford University Press. p. 446.
- ^ The Fearless Frying Cookbook. pp. 108–110.
- ^ America s Favorite Recipes, Part II: The Melting Pot Cuisine. pp. 136–137.
- ^ La Fideuà de Gandia. Magazín of Generalitat Valenciana (in Catalan)
- ^ Bittman, Mark (24 September 2008). "Recipe for Spanish Pasta With Seafood (Fideua)". The New York Times. Retrieved 27 August 2009.
- ^ In search of the holy kugel, Haaretz
- ^ Rosetta Costantino; Janet Fletcher; Shelley Lindgren (8 November 2010). My Calabria: Rustic Family Cooking from Italy's Undiscovered South. W. W. Norton & Company. pp. 49–. ISBN 978-0-393-06516-9. Retrieved 24 August 2012.
- ^ Fodor's (6 October 2009). Fodor's Italy 2010. Random House Digital, Inc. pp. 845–. ISBN 978-1-4000-0849-0. Retrieved 24 August 2012.
- ^ Stone, Martha. Mac & Cheese Recipes: Different Explorations of Delicious Macaroni and Cheese. Martha Stone. p. 42.
- ^ McCargo Jr., Aaron. "Macaroni and Cheese Pizza". Food Network. Retrieved 22 September 2014.
- ^ "Cara Mia Due". Newsday. Retrieved 6 August 2008.
- ^ Beeton, Isabella. Mrs Beeton's Book of Household Management. Wordsworth Editions. p. 70. Retrieved 6 August 2008.
- ^ Cadell, William Archibald (1819). A Journey in Carniola, Italy, and France, in the Years 1817,1818. Edinburgh: George Ramsey and Company. p. 152. Retrieved 6 August 2008.
- ^ スパゲッティナポリタンは横浜生まれ! (PDF) (in Japanese).
- ^ Naryn preparation in Tashkent Template:Ru icon
- ^ The Complete Idiot's Guide to High-Fiber Cooking. p. 195.
- ^ "Food Dictionary: alla Primavera". Epicurious.com.
- ^ Fabricant, Florence (20 March 1991). "What Makes Food Italian? Don't Ask American Chefs". The New York Times. Retrieved 19 December 2008.
- ^ Pizzaghetti description on Practically Edible: Web Food Encyclopaedia
- ^ Pizza-ghetti: a staple item on fast-food menus in Montreal
- ^ Pizza-ghetti in a family restaurant in Waterloo, Ontario, Waterloo Region Record, 13 December 2006. Retrieved on 11 February 2009
- ^ Boni, p. 150.
- ^ Dickie, John (2008). Delizia!: The Epic History of the Italians and Their Food. Simon and Schuster. pp. 225–226. ISBN 1416554009. Retrieved March 2013.
{{cite book}}
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(help) - ^ www.budapesthotels.com. "Food in Hungary". Budapesthotels.com. Retrieved 21 November 2008.
- ^ Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. ISBN 963-13-3600-X. OCLC 32227400.page 114
- ^ Products
- ^ Nelson, Valerie J. (14 January 2010). "Donald E. Goerke dies at 83; 'the Daddy-O of SpaghettiOs'". The Los Angeles Times. Retrieved 23 May 2010.
Bibliography
- Boni, Ada (1983). La Cucina Romana (in Italian). Roma: Newton Compton Editori. (first edition: 1930).
External links
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