Food family · 6 dishes · 3 regions
The pasta
family.
Dried grain shaped into strands or sheets — a technology of preservation and trade. Its travel west from China or east from Persia is debated; its spread across the Mediterranean is history.
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3 dishes from Italy
Cacio e pepe
A Roman pasta made with just Pecorino Romano cheese and freshly ground black pepper tossed with hot pasta water and tonnarelli or spaghetti.
PastaExplore →Agnolini
Egg-based stuffed pasta from Mantua, Italy, agnolini is the main ingredient of Mantuan soups and is traditionally served in chicken broth on Christmas Eve.
PastaExplore →Pasta mollicata
An Italian pasta dish built around breadcrumbs, especially common in Basilicata, Calabria, and Sicily. Its limited ingredients have made it a “poor dish” among pasta recipes.
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2 dishes from France
Crozets de Savoie
Small, square, flat pasta from Savoie in southeastern France, traditionally made at home with buckwheat, wheat, or both, and used mainly for croziflette and crozets with diots.
PastaExplore →Raviole du Dauphiné
Tiny ravioli associated with Dauphiné in South-Central France, particularly around Romans-sur-Isère, enclose Comté or Emmental, faisselle, butter and parsley between two soft-wheat pasta layers made with eggs and water.
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1 dish from Poland
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