20 of Our Best Fall Pasta Recipes (2024)

FAQs

What is the most delicious pasta in the world? ›

Barilla Pasta is Italy's largest dry pasta brand and dominates the European and American markets. With a long-standing reputation as one of the best Italian pasta brands in the United States, Barilla's products are made with high-protein durum wheat flour, ensuring top quality.

Spaghetti. SHAPE: Long, thin, solid, cylindrical pasta. It's the most popular in the U.S. and the best-known pasta shape. SERVED: Spaghetti has a lot of versatility and mixes with a variety of sauces.

There are two basic types of pasta that you can find in Italy: Fresh pasta, made with flour and egg, and dry pasta, pastasciutta, made without egg. Typically dry pasta tends to be the more mass-produced, Barilla-style pasta while fresh pasta is what's served in restaurants.

Su filindeu—literally “threads of God” in Sardo—is unfathomably intricate. It's made by only three women on Earth, all of whom live on Sardinia. And they make it only for the biannual Feast of San Francesco. It's been this way for the last 200 years.

Gricia, Carbonara, Cacio e Pepe, and Amatriciana are all simple pastas that share the same big flavors of Pecorino-Romano, black pepper, and—in three of the dishes—cured pork. Published Oct. 18, 2018.

Tubular shapes like penne and ziti are perfect with hearty, thick sauces like ragu. Rigate, the ridged ones, capture even more sauce. Wide, flat pastas like pappardelle are ideal for sopping up creamy sauces. Generally, the wider the noodle, the heavier the sauce.

As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles, like fettuccine or linguine, are best paired with simple cream sauces like Alfredo or delicate proteins like seafood.

There are four classic Roman pasta dishes: carbonara, cacio e pepe, amatriciana, and alla Gricia. Each uses slightly different techniques and ingredients and has its own place in the canon of Italian food. Here is a brief breakdown of these iconic Italian pasta dishes. 1.

What do Italians put on their pasta? ›

Tomatoes and their saucy offspring are synonymous with Italy. But, tomato-based sauces are mainly eaten in the country's South. In other Italian regions, a panoply of tomato-free options abounds – including cacio e pepe (Rome), radicchio and gorgonzola (the Veneto), and squid ink sauce (seaside areas).

What Is Su Filindeu? Su filindeu pasta is the stuff of legends. For over 300 years, only a handful of women from the remote Sardinian town of Nuoro have known the secret to making this unfathomably intricate pasta. That makes it the rarest and one of the most expensive pasta shapes on earth.

The Town of Gragnano

The hilltop village is nestled between Monti Lattari and the Amalfi Coast in the Campania region. It took quickly to the production of pasta, a food that has been made in Italy for thousands of years, and soon became fairly well known for it.

Most industrial pasta is dried merely 3-4 hours at a staggering 185 degrees F (85 C). Because artisan pastas are slow dried, they are much easier for our bodies to digest. In addition, as pasta is a carbohydrate, the high temperatures that cheap pasta brands are heated to caramelizes the sugar, darkening the pasta.

When it comes to pasta, there's no place like home, and Italy is where it all began. Italian cuisine is synonymous with pasta, and it's the heart of their culinary culture. From north to south, Italy boasts a vast array of pasta shapes and recipes.