Best Rated Pasta Dishes In The World
Trofie al pesto
One of the most popular, if not the most famous, dishes from the Italian region of Liguria is Trofie al pesto. The dish is a mixture of two components: trophy, a hand-rolled pasta made with flour and water from Liguria, and pesto, a popular green sauce made from seven components: basil, garlic, olive oil, pine nuts, salt, and two kinds of cheese.
Basilico Genovese, extra virgin Ligurian olive oil, high quality garlic, Parmigiano Reggiano DOP, and Pecorino cheese from Rome, Tuscany, Sardinia or Sicily should be used in the authentic pesto Genovese. As a first course, Trofie al pesto is usually served in small portions, where tiny trophies perfectly pick up the fine consistency of pesto, resulting in a symphony of flavors in each slice.
Pasta alla Gricia
The story of pasta alla Gricia is one of uncertain and sometimes contested origins, as with so many classic Italian dishes. Often called Amatriciana bianca (lit. white Amatriciana), Pasta alla Gricia represents the common origin of these two pasta dishes, while Gricia is considered to be older than the Amatriciana sauce based on tomato.
In addition, it is said that Gricia originated in Grisciano, a small hamlet not far from Amatrice, the birthplace of all’Amatriciana spaghetti. Nestled in the Apennine peaks between the neighboring regions of Lazio and Abruzzo, these two mountain towns have long been recognized as the birthplace of semi-nomadic shepherds, who have also been credited with inventing this simple sauce.
The shepherds used guanciale (cured pork jowl) and tangy pecorino cheese tossed with pasta while tending herds during their long months of transhumance to prepare quick and humble meals such as cacio e unto (lit. cheese and lard), as Gricia sauce was once called.
The list of ingredients goes no further than guanciale, pecorino, and black pepper even today, more than enough to result in pasta alla Gricia’s divine taste, which is traditionally eaten with spaghetti or rigatoni.
While they are often thought to be synonymous, in the rest of the world, tagliatelle al ragù, one of the iconic dishes of Bologna, bears little or no similarity to the dish known as spaghetti Bolognese. Currently, in Bologna, the world-renowned Italian ragù alla Bolognese meat sauce is never eaten with spaghetti.
Instead, you will most often find it topping a bed with some other ribbon-like pasta, such as fettuccine or pappardelle, when it’s not served over new tagliatelle. Regardless of the kind of pasta used, the ragù itself is what makes or breaks this classic Emilian dish.
The ragù alla Bolognese recipe, registered by the Italian Academy of Cuisine in October 1982, is now considered by experts to be the most authentic version. Chances, however, are that every Emilia Romagna restaurant and trattoria dishes out its own version of tagliatelle al ragù, and surely every version is worth trying.
A variety of Italian stuffed pasta, Tortelli is prepared in a few forms: square, semicircular, or rounded and twisted. In Italy, pasta is common, particularly in Tuscany, Lombardy and Emilia-Romagna. Tortelli con zucca, where tortelli are packed with pumpkin, crushed cookies, and parmesan cheese, is one of the most popular plates featuring this pasta variety.
The dish is then topped with more cheese and a sauce consisting of butter and sage.
Pappardelle is a popular variety of pasta from Tuscany. They become one of the region’s best gastronomic experiences when combined with ragù di cinghiale (made with wild boar). The one prepared with wild boar, unlike classic ragù, has an intense, much stronger flavor achieved by a long, slow simmering process in a rich tomato and red wine sauce.
In every single slice, the tender meat paired with fresh egg pasta is a blend full of flavors and tradition – rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al ragù di cinghiale makes a fine, comforting winter meal, especially when paired with a glass of red Tuscan wine.
Lasagne alla Bolognese
This rich and satisfying piatto unico (lit. single plate; one-dish meal) is traditionally made from layers of homemade, usually spinach-flavored fresh egg lasagna pasta that is topped with béchamel sauce and a rich meat sauce called ragù alla Bolognese.
Finally, lasagne alla Bolognese is generously sprinkled with Parmigiano-Reggiano, the Emilian king of cheeses, and baked with a perfectly crisp, brown top until tender on the inside. A typical dish of the Emilia-Romagna region, and specifically of the city of Bologna, is this oven-baked classic.
Over time, however, it has become so popular that it is now enjoying a position as a global symbol of Italian cuisine. Unfortunately, changes to the original recipe or the substitution of lower-quality ingredients cause many renditions of lasagne alla Bolognese, as is often the case with timeless dishes, that fail to live up to the splendor of the original.
By simply tossing spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese, the carbonara we know today is prepared. Despite its simplicity, this dish, equally popular throughout the country, remains one of Rome’s favorites.
While carbonara is considered today to be a traditional Roman dish, its roots are very obscure and sometimes controversial. It is said that the name was derived from the carbonari, woodcutters and charcoal-makers who lived northeast of Rome in the Appenine mountains, who allegedly cooked their pasta over a fire of hardwood charcoal and tossed it with eggs and cheese.
Another popular theory claims that after the liberation of Rome in 1944, carbonara was invented when food shortages were so severe that bacon and powdered eggs were distributed by Allied troops, which the local population would then mix with water to make pasta sauce.
Cacio e pepe
As one of the simplest and most satisfying Italian dishes, this ancient dish with Roman origins is considered. Pasta (usually spaghetti), aged Pecorino Romano cheese, salt and plenty of ground black pepper make up Cacio e pepe. Since the ingredients are easy to transport and do not spoil easily, it was once the Roman shepherds’ favorite dish.
During the night, the spicy pepper shielded the shepherds from the effects of cold weather, while the pasta gave them the carbohydrates they needed to do their back-breaking work. “could be the greatest thing in the history of the world.”could be the greatest thing in the world’s history.
Štrukli is a very simple dish of ‘pulled pasta,’ which can be either savory or sweet, depending on the form of filling. It is cut into smaller pieces that can then be baked or fried once the dough has been pulled, filled, and rolled. The savory kind, filled with cheese, eggs, and sour cream, baked in the oven and covered with either butter or sour cream, is the best known version of this dish.
This traditional Zagorje meal has a long history that has spanned the last many centuries. However, in all of central Croatia, as well as in the city of Zagreb, the dish and its many variations are known.
Named after Amatrice, a provincial town in the Sabine Hills northeast of Rome; the iconic Amatriciana sauce is often considered a part of the “holy trinity of Roman pasta”, together with carbonara and cacio e pepe. In the 17th century, Amatriciana was invented by adding tomatoes to the already popular gricia sauce. Diced tomatoes are sautéed in fat from juicy bits of guanciale (cured pork jowl), then tossed with rubbed pecorino cheese and spaghetti or bucatini pasta.
The first recipe for Amatriciana was published in the 1790 cookbook L’Apicio Moderno by Francesco Leonardi, a renowned Roman chef and author. This classic Italian dish has become so popular over time that it has been featured in many films, from the 1954 film An American in Rome by Alberto Sordi to the 1978 film Where Are You Going on Holiday by Luciano Salce? To Ryan Murphy’s Eat Pray Love, in which Julia Roberts happily wolfs down a portion of all’Amatriciana spaghetti while sitting on a traditional Roman osteria terrace.
Amatriciana is best enjoyed with medium-bodied, smooth Italian reds like Montepulciano d’Abruzzo and Sangiovese, with the delicate heat of pepperoncino peppers, the sweetness and tartness of tomato-based sauce, the sharpness of pecorino, and the fatty richness of guanciale.