Pasta is astaple food^[1] of traditionalItalian cuisine, with the first reference dating to 1154 inSicily.^[2] It is also commonly used to refer to the variety ofpasta dishes. Pasta is typically anoodle traditionally made from anunleaveneddough ofdurum wheatflour mixed with water and formed into sheets and cut, or extruded into various shapes, thencooked and served in a number of dishes. It can be made with flour from othercereals orgrains, andeggs may be used instead of water.

Pasta was originally only made withdurum, although the definition has been expanded to include alternatives for agluten-free diet, such asrice flour, orlegumes such as beans orlentils. Pasta is believed to have developed independently inItaly and is astaple food ofItalian cuisine,^[3][4] with evidence ofEtruscans making pasta as early as 400 BCE in Italy.^[5][6] Pastas are divided into two broad categories: dried (Italian:pasta secca) and fresh (Italian:pasta fresca). Most dried pasta is produced commercially via anextrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.^[7] Fresh pastas available in grocery stores are produced commercially by large-scale machines.

Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.^[8] In Italy, the names of specific pasta shapes or types often vary by locale. For example, the pasta formcavatelli is known by 28 different names depending upon the town and region. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes.^[9] As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: aspasta asciutta (orpastasciutta), cooked pasta is plated and served with a complementary sauce or condiment; a second classification of pasta dishes ispasta in brodo, in which the pasta is part of asoup-type dish. A third category ispasta al forno, in which the pasta is incorporated into a dish that is subsequently baked in the oven.^[10] Pasta dishes are generally simple, but individual dishes vary in preparation. Some pasta dishes are served as a small first course or for light lunches, such aspasta salads. Other dishes may be portioned larger and used for dinner. Pastasauces similarly may vary in taste, color and texture.^[11]

For example, baasto is a traditional pasta dish fromSomalia, it includes 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 a complementary ingredient in somesoups, but these are not considered "pasta dishes" (except for the categorypasta in brodo or 'pasta in broth').^[12]

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, likeravioli),gnocchi (soft dough dumplings). The cooking styles are categorized in:pasta asciutta (orpastasciutta, 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 subsequentlybaked), andpasta in brodo (pasta in broth, in which the pasta is cooked and served in abroth, usually made of meat). Pasta sauces (mostly used forpasta asciutta andpasta al forno) are categorized into two broad groups:sughi rossi (red sauces, with tomatoes) andsughi bianchi (white sauces, without tomatoes).

Title	Image	Italian Region	Description
Agnolini mantovani in brodo		Lombardy	AMantua dish made withagnolini dumplings in broth
Agnolotti piemontesi al plin		Piedmont	Piedmonteseagnolotti dumplings with Piedmontragù sauce
Agnolotti pavesi in brodo d'oca		Lombardy	Pavese agnolotti dumplings in goose broth
Agnolotti pavesi con condimento allo stufato pavese		Lombardy	Pavese agnolotti dumplings with a Pavese stew-based sauce
Anelletti al forno		Sicily	APalermo baked pasta dish made withanelletti pasta, eggplant, meat sauce, cheese and peas
Anolini in brodo		Emilia-Romagna	APiacenza dish ofanolini dumplings in broth
Battolli Caiegue		Liguria	Battolli pasta, made withchestnut flour, with a sauce made ofpesto,turnip andpotato
Bigoli in salsa		Veneto	Whole-wheatbigoli pasta, with a sauce made from salt-cured fish withonion
Bigoli col musso		Veneto	Whole-wheatbigoli pasta, with adonkeyragù sauce
Bigoli con l'anatra		Veneto	Whole-wheatbigoli pasta, with aduckragù sauce
Bucatini all'amatriciana		Lazio	TraditionalAmatrice dish, made withbucatini pasta, with tomatoes,guanciale,pecorino romano cheese and black pepper.
Busiate con pesto alla trapanese		Sicily	ATrapani dish, made withbusiate pasta, withpesto alla trapanese (apesto sauce made of garlic and walnuts)
Caccavelle alla sorrentina		Campania	Caccavelle pasta, filled with a tomato sauce withmozzarella cheese, ground beef andricotta cheese
Cacio e pepe		Lazio	ARoman dish, prepared withspaghetti pasta,Pecorino Romano cheese andblack pepper. Thespaghetti pasta can be substituted with other kinds of long thin pasta, such astonnarelli,vermicelli orpici.
Canederli allo speck in brodo		Trentino-Alto Adige/Südtirol	Canederli dumplings withSpeck Alto Adige, in broth
Cannelloni ricotta e spinaci		Emilia-Romagna	A baked pasta dish, made withcannelloni (a cylindrical type of pasta) filled with a sauce ofricotta cheese andspinach and covered by a tomato sauce
Cappellacci di zucca ferraresi		Emilia-Romagna	AFerrara dish, made withcappellacci dumplings, filled with a pumpkin cream, served with melted butter flavored with sage leaves andGrana Padano cheese
Cappelletti in brodo		Emilia-Romagna	AnEmilia-Romagna dish, made withcappelletti dumplings in broth
Capunsei mantovani burro e salvia		Lombardy	AMantua dish, made withcapunsei dumplings, with melted butter flavored with sage leaves andParmigiano Reggiano cheese
Caramelle burro e salvia		Emilia-Romagna	ARomagna dish, made withcaramelle dumplings (filled withricotta cheese, spinach, Nutmeg,Parmigiano-Reggiano cheese), with melted butter, sage leaves andParmigiano Reggiano cheese
Casoncelli		Lombardy	A north-Italy dish, specially fromBergamo andBrescia, withcasoncelli dumplings, bacon, melted butter, sage leaves andParmigiano Reggiano orGrana Padano cheese
Casunziei ampezzani		Veneto	A typical dish of dumplings the culinary tradition of theDolomites area. TheCasunziei filling varies from area to area and typically includesvegetables andricotta cheese. The original recipes are the "red" variant (casunziei rossi) withbeet, potato, and red Veroneseturnips; and the "green" one (casunziei verdi) withspinach, the wild-growingerba cipollina in the filling.[13] Other variants have fillings ofpumpkin orradishes. They are typically served with meltedbutter,poppy seeds, andParmigiano-Reggiano cheese
Cavatelli con sugo e Cacioricotta		Apulia	Cavatelli pasta, with a tomato sauce with meat andcacioricotta cheese
Cavati e ravioli alla ragusana		Sicily	Cavati pasta and ravioli, with a tomato and meat sauce withricotta cheese
Ceppe al sugo		Abruzzo	Ceppe pasta, with a tomato and meat sauce withpecorino cheese
Cicatelli al sugo		Apulia	Cicatelli pasta, with a tomato and meat sauce
Chnéffléné Walser con fonduta		Valle d'Aosta	Chnéffléné pasta, served withfonduta (a sauce of various cheeses, white wine, seasoning, garlic)
Ciceri e Tria		Apulia	ASalento dish prepared with pasta andchickpeas as primary ingredients.[14][15]
Cjarsons al burro		Friuli-Venezia Giulia	ACarnia dish, made ofcjarsons dumplings, filled with potatoes,ricotta cheese, cinnamon and raisins, served with melted butter
Cocule salentine		Apulia	ASalento dish. Thecocule are ball-shaped dumplings made of potatoes, bread crumbs, eggs, pepper, parsley andpecorino cheese and baked with tomato sauce andcacioricotta cheese
Corzetti ai pinoli		Liguria	Corzetti fresh pasta, dressed withpesto or alternatively with a walnut or mushroom sauce (the latter called Tocco de funzi, inGenoese dialect)
Culurgiones d'Ogliastra		Sardinia	TraditionalOgliastra dish. Theculurgiones dumplings are a typical Sardinian filled pasta stuffed with potatoes,pecorino Sardo cheese, onions and served with olive oil or tomato sauce
Fettuccine all'abruzzese		Abruzzo	Italianpasta dish offreshfettuccine tossed with bacon and pecorino and Parmesan.[16][17]
Fettuccine Alfredo		Lazio	Italianpasta dish offreshfettuccine tossed withbutter andParmesan cheese
Fileja al sugo di capra		Calabria	Whole-wheatfileja pasta, with aragù sauce withgoat meat
Fregola con arselle		Sardinia	Fregola pasta, with a tomato-based sauce withwedge clams orclams
Garganelli con prosciutto e piselli		Emilia-Romagna	Garganelli pasta, with a sauce of ham and Peas
Gnocchi al castelmagno		Piedmont	Soft doughgnocchi dumplings, with a sauce based on meltedcastelmagno cheese
Gnocchi alla romana		Lazio	ARoman dish of soft doughgnocchi dumplings, made with butter, eggs, milk andParmigiano-Reggiano cheese and baked with butter andpecorino romano cheese
Gnocchi alla sorrentina		Campania	ASorrento dish of potatoes soft doughgnocchi dumplings, baked in a traditional crock pot (named pignatiello), withNeapolitan ragù sauce,mozzarella cheese,Parmigiano Reggiano cheese and basil
Gnocchi all'ossolana		Piedmont	A dish from theOssola valley of soft doughgnocchi dumplings, made with potatoes and pumpkins, served with a tomato sauce with mushrooms and milk cream
Gnocchi di malga		Veneto	AVerona dish of soft doughgnocchi dumplings, served with melted butter andMonte Veronese cheese
Gnocchi di zucca		Lombardy	AMantua dish of soft doughgnocchi dumplings, made with pumpkin and served with melted butter flavored with sage leaves andGrana Padano cheese
Gnocchi ricci		Lazio	AnAmatrice dish of soft doughgnocchi 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 aragù sauce, with sheep meat
Gramigna alla salsiccia		Emilia-Romagna	ABolognese dish ofgramigna pasta, with a tomato sauce with chopped sausage (or, in a variant, with a white sauce of milk cream with chopped sausage)
Hirtenmakkaroni		Trentino-Alto Adige/Südtirol	ASouth Tyrolean dish consisting ofpenne,ragù, peas and ham.
Insalata di pasta		Campania	The classic pasta salad, made with some kind of short pasta, dressed with cherry tomatoes, pitted black olives, dicedmozzarella cheese, diced baked ham (or in alternative tuna in oil), fresh basil leaves and oil, to be served cold
Lagane e cicciari		Calabria	Prepared withlagane, a wide pasta[18] withchickpeas,garlic, and oil.[19]
Laina con i ceci		Campania	A dish fromIrpinia,[20] withlaina pasta, with a tomato sauce with chickpeas
Lasagne alla bolognese		Emilia-Romagna	Bolognese lasagne dish. For this variant, lasagne with egg (and sometimes lasagne verdi, "green lasagna" with spinach in the dough) are used. In this dish the layers of lasagne sheets are alternated withBolognese sauce,béchamel sauce andParmigiano Reggiano cheese
Lasagne alla napoletana		Campania	ANeapolitan dish of bakedlasagne flat-shaped pasta, prepared with several layers of lasagne sheets alternated withragù sauce,mozzarella cheese (orscamorza 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 withpesto sauce,béchamel sauce andParmigiano Reggiano cheese
Lorighittas con sugo di pollo		Sardinia	A dish originating from the town ofMorgongiori ofLorighittas, with a tomato sauce made with chicken
Macarones de busa		Sardinia	TypicalSardinia's pasta of soft doughgnocchi dumplings, with pepper and cheese
Maccaronara al ragù		Basilicata andCampania	Dish ofmaccaronara pasta, withragù sauce
Maccaruni al sugo di capra		Apulia	A dish ofmaccaruni pasta, with aragù sauce based on goat meat
Maccheroni alla pastora		Calabria	A dish made withmaccheroni pasta withricotta cheese,pecorino cheese and sausage
Maccheroni con la trippa		Liguria	A Savona dish, made withmaccheroni pasta, in a tomato sauce, based on tripe and sausage
Maccheroncini di Campofilone al ragù		Marche	Maccheroncini di Campofilone pasta, withragù sauce
Mafalde con ragù napoletano e ricotta		Campania	Mafalde pasta, withNeapolitan ragù sauce (a variety of meat sauces calledragù) andricotta cheese
Malfatti di Carpenedolo con burro e salvia		Lombardy	A Brescia dish, ofMalfatto 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 aragù sauce made with sausage from Sardinia andPecorino cheese
Maltagliati ai fagioli		Emilia-Romagna	A dish ofmaltagliati egg pasta, withcannellini beans orborlotti bean (a variant of the common pasta e fagioli)
Marubini cremonesi		Lombardy	ACremona dish ofmarubini dumplings, filled withbraising,salame Cremonese (Cremona salami),Grana Padano cheese, nutmeg, cooked in a broth with beef, pork and chicken
Mpurnatu		Sicily	ACampobello di Licata baked pasta dish, made ofziti pasta, aragù sauce with pork, cauliflower, eggs andpecorino cheese
Nidi di rondine		Emilia-Romagna	ARomagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms,béchamel sauce andParmigiano Reggiano cheese
Orecchiette con le cime di rapa		Apulia	A dish made oforecchiette pasta withrapini (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
Pansotti alla salsa di noci		Liguria	A dish ofpansoti dumplings, filled withprescinsêua cheese and a mix of boiled wild herbs calledpreboggion inGenoa's dialect, served with a walnuts sauce
Pappardelle al cinghiale		Tuscany	AMaremma dish made withpappardelle egg pasta (a large, flat egg pasta noodles, similar to widefettuccine ortagliatelle), with aragù sauce based onwild boar meat
Pappardelle al ragù di cinta senese		Tuscany	ASiena dish made withpappardelle egg pasta (a large, flat egg pasta noodles, similar to widefettuccine ortagliatelle), with aragù sauce based onCinta Senese meat
Pappardelle con i bisi		Veneto	A dish made withpappardelle egg pasta (a large, flat egg pasta noodles, similar to widefettuccine orTagliatelle), with a sauce of peas, bacon andParmigiano-Reggiano cheese
Passatelli in brodo		Emilia-Romagna	A dish ofPassatelli pasta, made of breadcrumbs, eggs,Parmigiano-Reggiano cheese, a pinch of spices (nutmeg or lemon peel), cooked in acapon broth
Pasta al pesto di pistacchio		Sicily	A dish made with a short pasta, with a sauce ofpistachio, cheese, lemon peel
Pasta alla gricia		Lazio	A Roman dish made with friedguanciale,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, friedeggplant, gratedricotta salata cheese, and basil
Pasta â Paolina		Sicily	APalermo dish, made with a long pasta (usuallybucatini orspaghetti), with tomato, anchovy, cinnamon, cloves, almonds, garlic, basil and breadcrumbs.
Pasta ca nunnata		Sicily	APalermo pasta dish, made with a long pasta, with a sauce ofgianchetti (thewhitebait of Mediterranean sardines and anchovies) olive oil, garlic, parsley, black pepper, and white wine.
Pasta chi Vrocculi Arriminati		Sicily	APalermo 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	APalermo dish, made with a long pasta (usuallybucatini orspaghetti), with a sauce with a finely chopped mixture of sardines and anchovy.
Pasta con i peperoni cruschi		Basilicata	A pasta dish, served withpeperoni cruschi (crispy peppers), fried crumb and, optionally, grated pecorino or cacioricotta cheese
Pasta cu lu 'ndruppeche		Basilicata	APotenza dish, made with pasta like ferretti, strascinati or orecchiette, with the'Ndruppeche sauce (a typicalragù sauce, made with thesalame pezzente), seasoned with chili or grated horseradish
Pasta e ceci		Campania	Achickpea and pastas soup with garlic androsemary in Sammarinese cuisine
Pasta e fagioli		Campania	Abeans and pastas soup, commonly prepared withcannellini beans orborlotti beans and some type of smallpasta such aselbow macaroni orditalini.[21] Additional ingredients may be used, and many variants exist.
Pasta mollicata		Basilicata,Calabria andSicily	A dish of pasta, with toasted bread crumbs (and, eventually, tomato). It is a traditional dish of theBasilicata cuisine, but widespread throughout southern Italy; thepasta ca muddica is aSicilian variant
Pasta 'ncasciata		Sicily	AMessina dish of baked pasta, made ofmaccheroni pasta with a tomato sauce, with minced meat, boiled eggs, eggplant,caciocavallo cheese,pecorino cheese and garlic
Penne all'arrabbiata		Lazio	ARoman dish ofpenne pasta, with thearrabbiata 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 ofpenne pasta, with a sauce of milk cream and sausage, flavored with fresh truffles, andParmigiano-Reggiano cheese
Pici all'aglione		Tuscany	ASiena dish ofpici pasta (a hand-rolled pasta, like fat spaghetti), with a tomato sauce rich of garlic
Pisarei e faśö		Emilia-Romagna	APiacenza dish of small soft doughgnocchi dumplings, made of flour and breadcrumbs, with a tomato sauce with beans, bacon and onion
Pizzoccheri della Valtellina		Lombardy	AValtellina dish ofpizzoccheri, with a sauce of cooked along with greens (oftenSwiss Chard but also Savoycabbage), and cubedpotatoes, layered with pieces ofValtellina Casera cheese, and dressed withgarlic lightly fried inbutter.[22][23]
Ravioli di borragine		Liguria	AGenoa dish made withRavioli dumplings, filled withricotta cheese andBorage, served with butter and walnuts
Ravioli di radicchio rosso		Veneto	AVenetian dish made withravioli dumplings, filled with a dough made ofricotta cheese andRadicchio Rosso di Treviso, and served with butter andParmigiano-Reggiano cheese
Ravioli di patate		Lazio	ARoman dish made withravioli dumplings, filled with a dough made of boiled potatoes, sausage,Grana Padano cheese, mint, and served with butter andParmigiano-Reggiano cheese
Ravioli scarpolesi		Molise	AMolise pasta dish made withravioli dumplings, filled with boiled potatoes, boiled chard,ricotta cheese, bacon, eggs, fennel, and served with aragù sauce
Ravioli capresi		Campania	ACapri dish of roundravioli dumplings, filled withcaciotta cheese, eggs,Parmigiano-Reggiano cheese and marjoram, served with a fresh tomato sauce
Rigatoni alla silana		Calabria	A dish ofRigatoni pasta, with a tomato sauce with dried sausage, bacon,pecorino cheese
Rigatoni con la Pajata		Lazio	ARoman dish ofrigatoni 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 thechyme 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 enzymerennet 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 typicaltomato sauce and served withrigatoni
Sagne a lu cuttéure		Abruzzo	A dish ofCastiglione Messer Marino, mostly prepared incarnival time, made with handmadesagne pasta, with a tomato sauce with sausage, bacon and sweet chili powder
Sagne 'ncannulate		Apulia	ASalento dish ofsagne pasta, with a tomato sauce withricotta cheese
Scarpinocc		Lombardy	ABergamo dish of a variant ofravioli 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 theAmalfi coast, made ofscialatielli pasta (a type of thick and shortfettuccine orlinguine-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 is made with shellfish (clams and mussels) and crustaceans (shrimp and prawn). This dish is a variant of thespaghetti allo scoglio
Scrippelle 'mbrusse		Abruzzo	ATeramo dish made ofscrippelle, a pasta similar to a thin pancake, made from wheat flour and eggs, served in chicken broth
Spaghetti aglio, olio e peperoncino		Lazio	ARoman dish ofspaghetti pasta made by lightly sauteeing minced or pressedgarlic inolive oil, sometimes with the addition of dried redchili flakes. Finely choppedparsley can also be added as a garnish[24]
Spaghetti all'assassina		Apulia	ABaresespaghetti dish in which the pasta is cooked directly on the pan with atomato sauce broth (in the style ofrisotto until the spaghetti is browned and nearly burned.
Spaghetti alla carbonara/carbonara		Lazio	ARoman dish ofspaghetti pasta, with raweggs,Pecorino Romano cheese, bacon (guanciale orpancetta), and black pepper[25]
Spaghetti alla carrettiera		Sicily	A dish ofspaghetti pasta, with olive oil, raw garlic, chili pepper, parsley, andpecorino siciliano or breadcrumbs, and commonly tomato.
Spaghetti alla chitarra con ricotta, salsiccia e zafferano		Abruzzo	A dish ofspaghetti 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 fromewe's milk andsaffron
Spaghetti alla chitarra con sugo di agnello		Abruzzo	A dish ofspaghetti 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 cipolla		Calabria
Spaghetti alla Nerano		Campania	A dish from theSorrento peninsula, made withspaghetti pasta, friedzucchinis, andprovolone del Monaco
Spaghetti alla puttanesca		Campania	ANaples dish, made withspaghetti pasta, with a tomato sauce, withanchovies,olives,capers andgarlic
Spaghetti allo scarpariello		Campania	Made withspaghetti pasta, tomatoes,Pecorino Romano cheese,Parmigiano Reggiano cheese,basil, chili pepper,extra virgin olive oil, garlic and salt
Spaghetti alla vesuviana		Campania	ANaples dish, made withspaghetti pasta, with a tomato sauce, witholives,capers,garlic,oregano,chili, chopped parsley andParmigiano Reggiano cheese
Spaghetti alle vongole		Campania	Spaghetti withclams. 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 is 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 all’ubriaco (Spaghetti ubriachi)		Tuscany	"Drunken spaghetti": spaghetti cooked in red wine sauce. Exists in various forms across Italy, particularly associated with Tuscany and especiallyFlorence.[26]. In Tuscany generally, "pappardelle alla chiantigiana" (Chiantian pappardelle), made withChianti wine, is popular; other names include "strisce alla chiantigiana" (Chiantian stripes). Compare the name with Thaidrunken noodles.
Spaghetti con puntarelle, acciughe e briciole		Lazio	A dish ofSpaghetti pasta, with a sauce made ofpuntarelle (a variant ofchicory), anchovy, breadcrumbs and garlic
Spätzle		Trentino-Alto Adige/Südtirol	Spätzle dumplings served with milk cream and butter
Stringozzi ai funghi e tartufi		Umbria	A dish ofstrangozzi long pasta with a rectangular cross-section, with a sauce of truffles and mushrooms
Stroncatura		Calabria	A dish ofstruncatura pasta (similar tolinguine 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 withstrozzapreti pasta (literally "priest-choker" or "priest-strangler"), with a tomato sauce with ham sausages, milk cream,saffron andParmigiano-Reggiano cheese
Tagliatelle al papavero		Friuli-Venezia Giulia	A dish oftagliatelle egg pasta (long, flat ribbons that are similar in shape tofettuccine and are typically about 6.5 mm to 10 mm wide), served with a creamy sauce made withpoppy seeds and onion fried in oil
Tagliatelle alragù		Emilia-Romagna	A classicalBolognese dish, made withtagliatelle egg pasta (long, flat ribbons that are similar in shape tofettuccine and are typically about 6.5 mm to 10 mm wide), with the traditionalBolognese 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, theBolognese sauce is only used withtagliatelle or some other kind of egg pasta).
Tagliolini al tartufo		Piedmont	A dish oftagliolini egg pasta (a type of ribbon egg pasta, similar totagliatelle but thinner, inPiedmont dialect called tajarin, served withbutter andtruffles
Testaroli con pesto (or testaroli al pesto)		Liguria	A dish oftestaroli egg pasta (a type of pasta is prepared using water, flour and salt, which is sliced into triangular shapes, called testaieu inLiguria dialect, served withpesto sauce
Timballo		Campania	A baked pasta dish, made with cheese, meat and vegetables.
Tordelli lucchesi		Tuscany	ALucca dish oftordelli dumplings (a variant oftortelli, with a semi-circular shape and containing a filling of meat thymus and herbs), served with aragù sauce
Tortel Dols di Colorno		Emilia-Romagna	AParma dish oftortelli dumplings (tortel inParma dialect) with sweet filling. They are stuffed with breadcrumbs, cooked wine and mustard. Once boiled, they are served with melted butter flavored withParmigiano Reggiano cheese
Tortelli amari di Castel Goffredo		Lombardy	ACastel Goffredo dish, made with a type oftortelli dumplings (thetortello amaro di Castel Goffredo), with a filling of balsamita aromatic herbs,bread crumbs, eggs,nutmeg, sage, onion,Parmigiano-Reggiano cheese, garlic and salt and served with melted butter flavored with sage and sprinkled withParmigiano-Reggiano cheese
Tortelli cremaschi		Lombardy	ACrema dish oftortelli dumplings (dialect ofCrema: 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 ofCrema calledmostaccino, egg yolks,Grana Padano cheese, grated lemon peel,marsala, mint candies, raisin. Once boiled, they are served with melted butter flavored withGrana Padano cheese
Tortelli della Possenta		Lombardy	AMantua dish oftortelli dumplings with sweet filling and red color. The dough of thepuff 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 withParmigiano Reggiano cheese
Tortelli di patate		Tuscany	AMugello region andCasentino dish oftortelli 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	AMantua dish oftortelli dumplings with pumpkin in the filling. The dough of thepuff pastry is made with flour and eggs and they are stuffed with boiled pumpkin,amaretto biscuits minced, mustard, nutmeg andParmigiano Reggiano cheese. Once boiled they are served with melted butter flavored with Parmigiano Reggiano cheese
Tortelli maremmani con spinaci		Tuscany	AMaremma dish oftortelli dumplings with a squared shape and stuffed with spinach. The dough of thepuff pastry is made with flour and eggs and they are stuffed withricotta cheese, boiled spinach, nutmeg and gratedpecorino cheese. Once boiled they are served with aragù sauce based on meat ofMaremma's beef or wild boar
Tortelli verdi		Emilia-Romagna	AParma andReggio Emilia dish of tortelli verdi (greentortelli 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	Traditionaltortellini di Valeggio sul Mincio dumplings, served in broth
Tortellini in brodo		Emilia-Romagna	ABolognese dish made with the traditionaltortellini dumplings, cooked in broth
Tortelloni burro e salvia		Emilia-Romagna	ABolognese dish made withtortelloni dumplings
Trenette al pesto		Liguria	AGenoa pasta dish, made withtrenette pasta (a dried pasta similar to flatspaghetti), withpesto sauce
Troccoli al ragù di seppia		Apulia	ADaunians pasta dish, made withtroccoli pasta (a local variant ofspaghetti alla chitarra), with aragù sauce based oncuttlefish
Troccoli con pomodori secchi, acciughe e mollica		Apulia	ADaunians pasta dish, made withtroccoli pasta (a local variant ofspaghetti alla chitarra), with a sauce based on dried tomatoes, anchovies and breadcrumbs
Trofie al pesto		Liguria	TraditionalGenoa pasta dish, made withtrofie pasta, withpesto sauce
Trofie di Portofino		Liguria	A pasta dish, made withTrofie pasta, with a mix ofpesto sauce and tomato sauce
Tumact me tulez		Basilicata	A pasta dish ofArbëreshë origin, made withtagliatelle pasta, with tomato, anchovies, fried crumb and chopped walnuts
Turtèl sguasaròt		Lombardy	AMantua dish made withturtèl sguasaròt dumplings, filled with beans and chestnuts and served in a sauce made of cooked wine, bread crumbs, lemon and cloves
Vincisgrassi		Marche	A baked pasta dish, similar to lasagne al forno (considered themarchigian variant). It is prepared made withvincisgrassi pasta, withragù sauce,béchamel sauce and cheese
Ziti al forno		Campania	A baked pasta dish made withziti pasta, eggplant, meat sauce and cheese

Title	Image	Origin	Description
Alphabet soup		United States	Prepared usingalphabet pasta. In the U.S., it is commercially produced in a can of condensed broth.
Älplermagronen		Switzerland	Dish of pasta and potatoes enriched with cream and cheese, and seasoned with onions. Usually accompanied with apple compote.
American chop suey		United States	Consists ofelbow macaroni and bits of cookedground beef with sautéedonions andgreen peppers in a thicktomato-based sauce.[27]
American goulash		United States	Baked as acasserole 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 ofpasta, cubedsteak, and tomatoes in some form, (e.g. canned, sauce, soup, paste). Dicedchuck roast,ground beef orhamburger is often substituted for cube steak.[28]
Ankake Spaghetti		Japan	A pasta dish fromNagoya.[29]
Baked ziti		United States	A baked casserole dish made withziti macaroni and sauce characteristic ofItalian-American cuisine. This plate has similar properties to aLasagna, but using ziti pasta instead.[30]
Barbecue spaghetti		United States	A dish developed inMemphis, Tennessee that tops spaghetti noodles with pulled or smoked pork in a barbecue sauce-based marinara.
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 smallgnocchi) and bryndza (a soft sheep cheese), usually sprinkled with cooked bits of smoked pork fat/bacon.
Canned pasta		Italian-American	Various shapes of pasta, such asSpaghettiOs or ravioli, canned with tomato sauce.
Cevizli erişte		Turkey	A walnut pasta fromAnatolia.[31]
Chicken noodle soup		Northern Europe	The primary ingredients are chicken and noodles in a chicken broth, possibly with pieces of vegetables (carrots, celery, peas, etc.).
Chicken riggies		New York, United States	A pasta-based dish typically consisting of chicken, rigatoni, and hot or sweet peppers in a spicy cream and tomato sauce.
Cincinnati chili		Cincinnati, United States	Spaghetti topped with a Greek-inspired meatsauce and gratedcheddar, plus optionally onions andkidney beans.
Fideos al horno		Gibraltar	A baked pasta dish inGibraltarian cuisine very similar toMalteseimqarrun 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,[32] it is usually made with white-fleshed fish andcrustaceans,[33] and optionally served withallioli sauce. Many variants exist.
Filipino spaghetti		Philippines	Filipino adaptation of spaghetti inBolognese sauce. Characteristically sweet due to the addition ofbanana ketchup orbrown sugar to the sauce.[34]
Frogeye salad		United States	A type of pasta salad made withacini di pepe pasta, whipped topping and egg yolks
Fun shaped pasta		United States	Pasta noodles extruded in fun shapes such as hearts, stars, or dinosaurs.
Giouvetsi		Greece	A baked or stewed meat dish made with eitherchicken,lamb orbeef,orzo or sometimesegg noodles and tomato sauce
Johnny Marzetti		Columbus, Ohio, United States	A baked pasta dish or casserole, consisting ofnoodles, tomato sauce, cheese andground beef, with additional shredded cheese typically added to the top before baking.
Koshary		Egypt	A traditional Egyptian staple, mixing pasta, Egyptian fried rice, vermicelli and brown lentils, and topped with a zesty tomato sauce, garlic vinegar and garnished with chickpeas and crispy fried onions.
Kugel		Central Europe	A bakedpudding or casserole, similar to a pie, most commonly made from egg noodles (Lokshen kugel) or potato. It is a traditionalAshkenaziJewish dish, often served onShabbat andYom Tov.[35]
Kusksu		Malta	A soup inMaltese cuisine prepared with vegetables and small pasta beads calledkusksu, along with freshbroad beans when in season.
Lazanki (skryliai)		Polish–Lithuanian Commonwealth	ABelarusian,Lithuanian andPolish pasta dish
Linsen mit Spätzle		Swabia,Germany	A traditional Swabian dish ofLentils withSwabian pasta that is normally accompanied withwiener sausages
Macaroni and cheese		England	Consists of cookedmacaroni pasta andcheese, most commonlyCheddar cheese, though it can also incorporate other ingredients, such as bread crumbs and ham.
Macaroni casserole		Northern Europe,Malta, andIndonesia	A staple innorthern European home cooking. It is a dish of cooked macaroni and a mixture of egg andmilk with additional ingredients like meats, vegetables or fish.
Macaroni pie		Scotland	In Scotland, a macaroni pie is an openpie containing macaroni and cheese. It is also a part of other cuisines.
Macaroni salad		Unknown	A type of pasta salad, served cold, made with elbow macaroni and usually prepared withmayonnaise. It is often served as aside dish.
Makarnalı köftender		Turkey	Makarnalı köftender (İskender tarzı köfteli makarna) (İskender style meatball pasta) consists ofköfte topped with hottomato sauce ofpasta and generously slathered with meltedsheep's milkbutter andyogurt. Tomato sauce and melted butter are generally poured over the dish, at the table.
Makaron z truskawkami		Poland	Strawberry and cream sauce over cooked pasta.
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.
Maklor		Indonesia	Short for "makaroni telor" means macaroni and egg, an Indonesian snack made of stir-fried boiled macaroni and egg sprinkled with salty or spicy powdered seasoning.[36]
Maultasche		Swabia (inBaden-Württemberg),Germany	A traditionalGerman dish that consists of an outer layer of pasta dough which encloses a filling traditionally consisting ofminced meat,smoked meat, spinach, bread crumbs and onions and flavoured with various herbs and spices (e.g.pepper,parsley andnutmeg).
Naporitan		Yokohama,Japan[37]	Spaghetti, tomatoketchup or a tomato-based sauce, onion,button mushrooms,green peppers, sausage, bacon andTabasco sauce. An instant Naporitan is also available in Japan today.
Naryn		Uzbekistan	Made with fresh hand-rolled noodles andhorse meat. Naryn can be served as a cold pasta dish (kuruk norin – dry norin) or as a hot noodle soup (khul norin – wet norin).[38]
Pasta primavera		Canada	Consists of pasta and freshvegetables.[39][40] A meat such as chicken is sometimes added, but the focus of primavera is the vegetables themselves.
Pastitsio		Greek	AGreek andMediterranean baked pasta dish including ground beef andbéchamel sauce in its best-known form
Penne alla vodka		Italian-American	Prepared withvodka andpenne pasta and often includes heavycream, crushed tomatoes, onions, and sometimes sausage or bacon
Pizza-ghetti		Canada	A combination meal commonly found infast food orfamily restaurants throughout the province ofQuebec[41][42] and other parts ofCanada.[43] It is prepared with apizza, sliced in half, accompanied by a small portion of spaghetti with a tomato-based sauce.
Rechta		Algeria	A dish made of fresh artisanal pasta cut into thin strips.
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		Italian	A kind of ring-shaped pasta that is typically stuffed with a mix of meat (pork loin,prosciutto)[citation needed]
Spaghetti sandwich		Japan,United States	Prepared with cooked spaghetti, sauce and bread
Spaghetti with meatballs		United States	AnItalian-American dish that usually consists of spaghetti, tomato sauce andmeatballs[44]
Tallarines verdes		Peru	A Peruvian pasta dish consisting of spaghetti tossed with a pesto sauce made of spinach, basil, shallot, queso fresco, and walnuts.
Tarako Spaghetti		Japan	A Japanese-stylepasta dish featuring cooked spaghetti tossed with saltedpollock roe (tarako),butter andnori, resulting in a rich,umami, and briny flavor.
Tetrazzini		United States	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 Parmesan cheese.
Toasted ravioli		St. Louis,Missouri	Breadeddeep-fried ravioli, sometimes served as anappetizer. Pictured is toasted ravioli with adipping sauce.
Túrós csusza		Hungary	A savourycurd cheese noodle dish[45] orcottage cheese noodle dish[46] made with small home-made noodles or pasta.

• List of pasta
• List of sauces – sauces are often used in the preparation of pasta dishes
• List of noodle dishes

• Boni, Ada (1983).La Cucina Romana (in Italian). Roma: Newton Compton Editori (first edition: 1930).

Wikimedia Commons has media related toPasta dishes.

• Vincenzo Agnesi Foundation: The National Museum of Pasta

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