Pasta

With early roots in Italy (and arguably China) our humble pasta is made from a dough using flour, water and/or eggs. The word comes from Italian pasta which shares its origins with "paste", meaning "dough", "pasta", or "pastry" as in "small cake".

Common pasta sauces in Northern Italy include pesto and ragù alla bolognese; in Central Italy, simple tomato sauce, amatriciana and carbonara, and in Southern Italy, spicy tomato, garlic, and olive oil based sauces, often paired with fresh vegetables or seafood. Varieties include puttanesca, pasta alla norma (tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino (litterally with garlic, (olive) oil and hot chili peppers).

Fettuccine Alfredo, with butter and cheese, and spaghetti with tomato sauce with or without ground meat or meatballs are popular Italian-style dishes in the United States. (read less)

With early roots in Italy (and arguably China) our humble pasta is made from a dough using flour, water and/or eggs. The word comes from Italian pasta which shares its origins with "paste", meaning "dough", "pasta", or "pastry" as in "small cake".

Common pasta sauces in Northern Italy include pesto and ragù alla bolognese; in Central Italy, simple tomato sauce, amatriciana and carbonara, and in Southern Italy, spicy tomato, garlic, and olive oil based sauces, often paired with fresh... (read more)