23 Pastas From Around The World
Next time you’re gearing up for a pasta night, or just looking for a way to jazz up that box of pasta languishing in your pantry, check out this guide for ultimate pasta recipe inspiration!
Pasta is a beloved food all over the world, with seemingly endless variations! No matter how many pasta dishes I make on this show, each new dish never ceases to surprise me. From penne to pappardelle, the blank canvas of pasta will always satisfy and delight. Here, I’ve put together my top 23 pasta dishes I’ve made on the show (so far)! So next time you’re gearing up for a pasta night, or just looking for a way to jazz up that box of pasta languishing in your pantry, check out this guide for ultimate pasta recipe inspiration!
ITALY
“[The pasta] is buckwheat. It’s not like normal wheat, it’s a different taste, it’s a different consistency. It’s really a joy to eat.”
Submitted By: Claudia
How To Make It:
MEXICO
“The star of this pasta is definitely the roasted poblano peppers. It is an easy Mexican dish to make, but a very delicious one nonetheless.”
Submitted By: Jessica & Emily
How To Make It:
USA/ITALY
“‘Pastina’ basically means ‘little pasta’ in Italian. It’s a dish that’s mostly made for very young children.”
Submitted By: Kiara
How To Make It:
SLOVAKIA
“The dish itself is not exactly instagram worthy look-wise, but it’s definitely everything you need on lazy days. Sweet, rich, and light at the same time.”
Submitted By: Jane
How To Make It:
BRAZIL
“It’s creamy, salty, you have the freshness of the onions and also the sweet surprise of the raisins. It adds a lot if you put in the bacon. Put in the bacon!”
Submitted By: Lucas
How To Make It:
CAMEROON
“I like this dish because it’s really pantry-friendly and really easy. It’s simple, but flavorful and it will bring anyone a little bit of joy and a smile on their face.”
Submitted By: Claire
How To Make It:
USA
“The thing that I love most about this dish is the crunchy top, it’s nice and crackly. Your fork breaks through it and you can really hear that crackle. All of my childhood memories are associated with baked mac & cheese.”
Submitted By: Nakia
How To Make It:
HUNGARY
“I love this dish because it plays with the senses. The warm and crunchy bacon with the cool and creamy sour cream are divine. Every Hungarian knows this dish from childhood.”
Submitted By: Marti
How To Make It:
GERMANY
“I love Käsespätzle for its rich and hearty flavors. Everyone should try Käsespätzle for a very authentic taste of German cuisine that is not fussy or fancy at all, but is very hearty and warming.”
Submitted By: Lea
How To Make It:
BRAZIL
“When it’s done, it looks like this big dish of pasta perfect for a Sunday lunch with everything you love. It’s creamy, it has sauce, it has cheese, it’s quite good.”
Submitted By: Marina
How To Make It:
ITALY
“What I like most about this dish is the taste of the garlic and anchovies and the crunchy texture given by the breadcrumbs. This is a really specific Sicilian dish, I don’t think there’s any other similar dish in the Italian pasta tradition.”
Submitted By: Carlo
How To Make It:
AUSTRALIA
“I’ve always loved cooking and especially being creative with vegetables. I think you guys should try this sauce because it is beautiful to look at and beautiful to eat.”
Submitted By: Orana
How To Make It:
THE PHILIPPINES
“The sauce is the star, so it will be quite heavy-handed. What makes it most distinct is that there will be a sweet flavor to it. It is an interesting, super-flavorful take on something that’s familiar.”
Submitted By: Andrea
How To Make It:
SOUTH AFRICA
“The result is a cheesy pasta nest with two crispy sides that have the taste of butter.”
Submitted By: Lineke
How To Make It:
USA
“Hamburger helper is incredibly culturally significant in the United States. It’s been around since it was released in 1971 in response to rising meat costs and people just needing to spread their resources a little bit thinner. It is a very interesting combination of flavors.”
Submitted By: Hailey
How To Make It:
SWITZERLAND
“I like it because it combines many different textures and flavors. The dish is fairly common across Switzerland because the combination of pasta and applesauce is very popular.”
Submitted By: Rina
How To Make It:
Hörnli mit Zibeleschwitzi, Brösmeli und Öpfumues
Ingredients:
200g elbow macaroni
1 yellow onion
¼ cup breadcrumbs
¼ cup applesauce
Directions:
Cook pasta per package instructions. Caramelize onion until golden brown. Toast breadcrumbs in a separate pan. To serve, mix the pasta and the onion together in a bowl. Top it off with the applesauce and breadcrumbs. You can also garnish it with a generous amount of parsley, chives or even dandelion leaves or spinach.
PUERTO RICO
“It is flavorful, it is warm, it is quick and easy, those are some of the reasons we like it so much. It is definitely comfort food for us.”
Submitted By: Carlo
How To Make It:
NEPAL
“Chinese culture has influenced a lot of cooking in Nepal. We make it the same way except with Nepali spices and I think everyone should try it because it’s so different, it’s so versitile.”
Submitted By: Anshu
How To Make It:
CANADA
“This is a primary comfort food. This is my go-to when I need a blast of ‘get me happy’ carbs, or if it’s a cold and rainy day, or if I just feel like something really reminiscent of my childhood.”
Submitted By: Barb
How To Make It:
USA
“The name comes from my appreciation for campy alliteration, but also the flavors that are in the dish. The dominant flavors that I felt were savory and salty, and not just salty for salty’s sake, but salty in a particularly umami-packed kind of way.”
Submitted By: Keshawn
How To Make It:
BELGIUM
“The flavor of it is like salty/umami. You can achieve this distinct flavor with very little effort.”
Submitted By: Laurence
How To Make It:
Miso Butter Pasta:
– I combine miso (doesn’t matter if it’s white or red, depends on the flavor you are looking for) with some room temperature butter. While I boil my pasta, it can be any kind, sometimes I use multiple pasta’s to clean out my pantry.
– I start a pan on the heat and melt my miso butter in there and let the miso slightly caramelize (you’ll smell it 😉)
– When my pasta’s done I add it in while turning of the heat because my pan is usually hot enough and I add just a tiny bit of pasta water. When it’s all nice and combined it’s basically ready. I add a soft boiled egg most of the times to make it more filling even though it’s not a must.
POLAND
“This dish is just a nice simple lunch. I know this combination might be very unusual.”
Submitted By: Magda
How To Make It:
USA
“It tastes like warm yellow deliciousness and the garlic and the olive oil makes it taste so greasy and buttery. It’s just a great dish in general.”
Submitted By: Deborah & Penny
How To Make It:
SHARE THE LOVE
Next time you’re gearing up for a pasta night, or just looking for a way to jazz up that box of pasta languishing in your pantry, check out this guide for ultimate pasta recipe inspiration!
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