The original recipes are the "red" variant ( casunziei rossi) with beet, potato, and red Veronese turnips and the "green" one ( casunziei verdi) with spinach, the wild-growing erba cipollina in the filling. The Casunziei filling varies from area to area and typically includes vegetables and ricotta cheese. Traditional Amatrice dish, made with bucatini pasta, with tomatoes, guanciale, Pecorino Romano cheese and black pepper.Ī Trapani dish, made with busiate pasta, with pesto alla trapanese (a pesto sauce made of garlic and walnuts)Ĭaccavelle pasta, filled with a tomato sauce with mozzarella cheese, ground beef and ricotta cheeseĬanederli dumplings with Speck Alto Adige, in brothĪ baked pasta dish, made with cannelloni (a cylindrical type of pasta) filled with a sauce of ricotta cheese and spinach and covered by a tomato sauceĪ Ferrara dish, made with cappellacci dumplings, filled with a pumpkin cream, served with melted butter flavored with sage leaves and Grana Padano cheeseĪn Emilia-Romagna dish, made with cappelletti dumplings in brothĪ Mantua dish, made with capunsei dumplings, with melted butter flavored with sage leaves and Parmigiano-Reggiano cheeseĪ Romagna dish, made with caramelle dumplings (filled with ricotta cheese, spinach, Nutmeg, Parmigiano-Reggiano cheese), with melted butter, sage leaves and Parmigiano-Reggiano cheeseĪ north-Italy dish, specially from Bergamo and Brescia, with casoncelli dumplings, bacon, melted butter, sage leaves and Parmigiano-Reggiano or Grana Padano cheeseĪ typical dish of dumplings the culinary tradition of the Dolomites area. Whole-wheat bigoli pasta, with a donkey ragù sauce Whole-wheat bigoli pasta, with a duck ragù sauce Whole-wheat bigoli pasta, with a sauce made salt-cured fish with onion
Pasta sauces (mostly used for pasta asciutta and pasta al forno) are categorized into two broad groups: sughi rossi (red sauces, with tomatoes) and sughi bianchi (white sauces, without tomatoes).Ī Mantua dish made with agnolini dumplings in brothĪgnolotti dumplings with Piedmont ragù sauceĪ Palermo baked pasta dish made with anelletti pasta, eggplant, meat sauce, cheese and peasĪ Piacenza dish of anolini dumplings in brothīattolli pasta, made with chestnut flour, with a sauce made of pesto, turnip and potato The cooking styles are categorized in: pasta asciutta (or pastasciutta, 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 subsequently baked), and pasta in brodo (pasta in broth, in which the pasta is cooked and served in a broth, usually made of meat). 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, like ravioli), gnocchi (soft dough dumplings). Pasta is also often used as a complementary ingredient in some soups, but these are not considered "pasta dishes" (except for the category pasta in brodo or 'pasta in broth'). There are large number of evolutions and variants of the traditional dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water.Įach traditional pasta dish is defined by a specific kind of pasta, a specific cooking style, and a specific sauce or condiment. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various shapes, then cooked and served in a number of dishes. It is also commonly used to refer to the variety of pasta dishes. Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
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