About: List of pasta dishes

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Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. 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 can be made with flour from other cereals or grains, and eggs may be used instead of water.

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  • Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. 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 can be made with flour from other cereals or grains, and eggs may be used instead of water. Each traditional pasta dish is defined by a specific kind of pasta, a specific cooking style, and a specific sauce or condiment. There are large number of evolutions and variants of the traditional dishes. 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'). 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). 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). 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). (en)
  • Questa è una lista di piatti a base di pasta. Ciascun piatto a base di pasta è caratterizzato da un certo tipo di pasta, da un tipo di cottura e da un tipo di sugo o di condimento. I vari tipi di pasta sono suddivisi in pasta secca, pasta fresca, pasta all’uovo, pasta ripiena, gnocchi).I vari tipi di cottura sono suddivisi in pasta asciutta (in cui la pasta viene semplicemente lessata e condita con un sugo), pasta al forno e pasta in brodo.I vari tipi di sugo sono anzitutto divisi in sughi rossi (con il pomodoro) e sughi bianchi (senza pomodoro) e sono divisi in sughi magri (senza carne né pesce) sughi con carne o sughi di pesce. i sughi possono essere cotti o crudi.Nella presente lista sono riportate ricette tradizionali, ciascuna individuata da una tipologia di pasta, una tipologia di cottura e un condimento. Chiaramente esiste un numero amplissimo e indeterminabile di varianti ed evoluzioni. (it)
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  • Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. 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 can be made with flour from other cereals or grains, and eggs may be used instead of water. (en)
  • Questa è una lista di piatti a base di pasta. Ciascun piatto a base di pasta è caratterizzato da un certo tipo di pasta, da un tipo di cottura e da un tipo di sugo o di condimento. I vari tipi di pasta sono suddivisi in pasta secca, pasta fresca, pasta all’uovo, pasta ripiena, gnocchi).I vari tipi di cottura sono suddivisi in pasta asciutta (in cui la pasta viene semplicemente lessata e condita con un sugo), pasta al forno e pasta in brodo.I vari tipi di sugo sono anzitutto divisi in sughi rossi (con il pomodoro) e sughi bianchi (senza pomodoro) e sono divisi in sughi magri (senza carne né pesce) sughi con carne o sughi di pesce. i sughi possono essere cotti o crudi.Nella presente lista sono riportate ricette tradizionali, ciascuna individuata da una tipologia di pasta, una tipologia di co (it)
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  • Piatti a base di pasta (it)
  • List of pasta dishes (en)
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