Who does not like pasta? Whether you’re a child or an adult, there is at least one dish of pasta that you absolutely love! This carb-filled dish, with its different shapes and sizes and its affinity to a million different types of sauces and toppings, is one of the most popular dishes around the world, and almost everyone has their very own best pasta recipes.
Even though pasta is usually associated with Italy and Italian cuisine, people from all over the world cook and eat pasta in their own unique way. Italian pasta dishes might be the most famous worldwide, but that does not mean they are the only ones worthy of your watery mouth! Different cultures found ways to include pasta in their cuisines and came up with some of the most unique and best pasta recipes you will ever try!
5 Pasta Recipes From Around The World
The world is vast, and every corner has something new to offer. That includes pasta recipes! We know you probably love a classic Fettuccine Alfredo (so do we!), but it’s time to introduce your taste buds to the wonders of global pasta recipes. From South Korea to France to Egypt and, of course, Italy, we have selected five pasta recipes that will make you want to run to the kitchen to make them immediately!
So get a pen and paper, make a list of the ingredients you will need to get and most importantly, be open to new experiences of flavour! You will never know what’s good until you try it!
Cacio e Pepe from Italy
Birthplace: Rome, Italy
Main ingredients: Pasta (any shape but usually spaghetti), pecorino cheese, and pepper
Cacio e pepe is a classic Italian dish that originated in the historical city of Rome. It literally translates to “cheese and pepper”, which are the main ingredients of this simple yet delicious pasta dish. If you think about it, Cacio e Pepe is basically Mac and cheese but more subtle and just a bit more Italian—which is always a win regarding pasta!
Cacio e Pepe originated on the outskirts of Rome when shepherds needed a dish that was simple, easy to make, and easy to store. Pasta made sense, and to keep the ingredients simple and accessible to everyone, they added pecorino cheese and black pepper. Nowadays, Cacio e Pepe is served for lunch at almost every single pasta restaurant in Rome! But if you can’t get to Rome, you can always make it at home with our pasta recipe for Cacio e Pepe!
How to Make Cacio e Pepe?
Cacio e Pepe is one of the easiest and best pasta recipes. Here is how to make it at home:
- Start by boiling around 3 cups of water or adjust it according to the amount of pasta you’re going to use.
- Add spaghetti to the water and let it cook until it’s soft but not mushy.
- Drain your pasta, and don’t forget to save ¾ cup of pasta water for your sauce!
- In a separate dish, add butter to melt, then add your pepper and toast it.
- Add your pasta water, bring it to a simmer, and then add your pasta.
- Stir well until all is combined, then remove your pasta from the heat.
- Add your grated pecorino cheese and mix it well with your pasta. That’s it! Enjoy your Cacio e Pepe!
Sorrentino from Argentina
Birthplace: Buenos Aires, Argentina
Main ingredients: Pasta dough, ham, mozzarella, and ricotta cheese
Sorrentino is an Argentinian pasta dish originating in the Mar del Plata in Buenos Aires. You will notice that Sorrentinos look a lot like Italian ravioli. The main difference between the two is that Sorrentonis are bigger and have more of a round shape.
In truth, the story of Sorrentinos starts with an Italian grandmother who lived in Mar del Plata. Using her Italian roots and knowledge of pasta, this granny invented Sorrentinos for her children using a cup to cut out the big shapes. Then, Sorrentino made their way around the country, becoming a beloved pasta dish.
If you ever find yourself in Mar del Plata, then make sure to visit Trattoria Napolitana Véspoli for the best Sorrentinos ever made! But if you can’t go, then here is how to make them at home.
How to Make Sorrentinos?
Sorrentinos are usually made from scratch, meaning you must complete the pasta dough yourself! But don’t worry, it’s not as complicated as it sounds!
- Add flour, salt, and eggs to a stand mixer and let it mix for five minutes.
- Transfer the dough to a flour-covered surface and knead.
- Wrap your dough in plastic and let it rest for an hour.
- Mix ricotta cheese with ham, nutmeg, and parmesan, then put it in the fridge.
- Roll your dough into a flat shape using a pasta maker.
- Use a cup or cookie cutter to cut your circles.
- Place half the circles on a flat surface and add your ricotta and ham mix.
- Place the other circles on top and press the edges with a fork to close it.
- Cover all your Sorrentinos with egg wash.
Here is how to cook them to serve:
- Make a sauce by heating olive oil and adding onions, garlic, tomatoes, parsley, salt, and pepper.
- Add a generous amount of salted water to the mix.
- Drop your Sorrentinos into the mix and let them cook for 2 to 3 minutes.
- Fish them out of the sauce, put them on a plate, and sprinkle some seasoning on top. That’s it!
Koshary from Egypt
Birthplace: Cairo, Egypt
Main ingredients: Pasta (2 different shapes), white rice, lentils, chickpeas, and onions
We will start the story of Koshary by telling you that even though Koshary is considered the national dish of Egypt, it is not originally from Egypt! Koshary is believed to have made its way to Egypt when the British invaded. Indians who accompanied the British brought the dish with them. However, since then, the Egyptians have made many tweaks to the dish. So the Koshary you’ll have today is an Egyptian dish through and through.
Koshary is a very popular street food in Egypt. You can find Koshary restaurants in every single neighbourhood around the country. Egyptian mothers can make the dish with their eyes closed! It’s easy, inexpensive, and accessible to all social classes. That is what makes Koshary one of the best pasta dishes we have today!
How to Make Koshary?
The first thing you need to know is that each element of Koshary (rice, pasta, lentils, chickpeas, onions, and sauce) is cooked separately. So even though it’s straightforward to make, get ready to have a lot of dishes to wash!
- Cook your chosen pasta by boiling water and then adding your pasta. Let it cook until it’s tender but not mushy, then drain it.
- Cook your rice with boiling water, adding your washed white rice with some salt. Let it cook until all the water evaporates.
- Cook your lentils by adding them to boiling water and a tbsp of cumin. Once cooked, drain it as well.
- Wash the chickpeas, then stir them in a frying pan with butter for 1 or 2 minutes.
- Prepare thinly chopped garlic, sprinkling them with flour and deep frying them.
- For the sauce: Add diced onions, garlic, tomatoes, capsicum, tomato paste, vinegar, water, oil, salt, and pepper to a pan and bring it to a simmer.
- Serve the Koshary by adding all the ingredients in one plate in the following order: Rice, pasta, lentils, chickpeas, fried onions, and tomato sauce on top.
Jajangmyeon from South Korea
Birthplace: China/South Korea
Main ingredients: Udon noodles, black bean paste, pork belly, and vegetables
If you watch a lot of Kdramas, then you’re most definitely familiar with Jajangmyeon! Jajangmyeon is the most popular delivery dish in South Korea. And yes, Jjajangmyeon is made with noodles, not pasta, but for the sake of this article, we will pretend like noodles and pasta are the same thing —they’re really not that different!
Jajangmyeon is a Chinese-Korean dish that Chinese immigrants brought to Korea. It’s a known fact that Korean people love noodles! They have a hundred different dishes made with noodles, but Jajangmyeon is incomparable. Whether you choose to eat it in a restaurant, get it delivered, or make it at home, once you try Jajangmyeon, you’ll never want to stop!
How to Make Jajangmyeon?
To make Jajangmyeon, you’ll need a lot of main ingredients that you can only find in a Korean/Asian grocery shop. So before you start, make sure you get the right kind of udon noodles, black bean paste, and rice wine.
- Start with chopping the pork belly and vegetables (onions, cucumbers, courgettes, and green cabbage) into small cubes.
- Marinate the pork with rice wine, salt, pepper, and ginger and let it sit.
- Add the black bean paste to a small fry pan with oil and sugar and stir it for 2 minutes.
- Cook the pork and vegetables in a frying pan, adding one ingredient after the other, starting with the pork belly cubes.
- Mix the black bean paste with the cooked pork and vegetables and stir well while still on heat.
- Pour stock or water into your mix, and cook until the sauce thickens.
- Cook the udon noodles by boiling them in hot water. Don’t let them overcook!
- Add your noodles to a plate and top them with the black bean mix. That is one of South Korea’s best pasta recipes that are best served with a side of Kimchi!
Gratin de Crozets from France
Birthplace: Savoie, France
Main ingredients: Crozet pasta, lardons, onions, fresh creme, and Beaufort or Tomme cheese
Crozet pasta is a traditional French pasta originating from Savoie in Southeast France. It’s said to have been made around the area since the 1600s. Housewives would make the pasta dough using wheat or buckwheat flour and topping it with local cheese such as Beaufort or Tomme.
Gratin de Crozets is a rich and heavy dish, definitely not for the lactose-intolerant folks! The mix of fresh cream and the generous amount of cheese makes it a French delicacy rooted in culture. Gratin de Crozets is one of the best pasta recipes that you can make for your family!
How to Make Gratin de Crozets?
French housewives back in the 1600s had no other option but to make the Crozets from scratch. However, lucky you! You can easily find Crozets pasta in the supermarket. So get those, and let’s get cooking!
- Cook the Crozets in boiling salted water for 15 minutes, then drain them.
- Slice the lardons (or ham), then cook them with the onions.
- In a gratin, add the Crozets, cooked lardons (or ham), and onions on top of each other, then mix them.
- On top of the mix, add the fresh creme and cheese.
- Cook in the oven for 5 to 10 minutes and serve with salad. Bon appetit!
Pasta is a well-loved dish all around the world. No matter how it’s cooked or what toppings or sauces are used with it, it will always remain a superior dish. Whether you love to eat it cold in a salad or cooked with protein and cheese, the best pasta recipes are always the ones made with love. So, no matter where you are in the world, we’re sure you have a pasta recipe that is close to your heart!