Beef Ravioli Poppy League of Legends

Pasta is a staple food^[1] of traditional Italian cuisine, with the starting time reference dating to 1154 in Sicily.^[two] It is also usually used to refer to the diverseness of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with h2o 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 divers past a specific kind of pasta, a specific cooking way, and a specific sauce or condiment. There are large number of evolutions and variants of the traditional dishes. Pasta is also ofttimes used as a complementary ingredient in some soups, only these are not considered "pasta dishes" (except for the category pasta in brodo or 'pasta in goop').^[3]

The various kinds of pasta are categorized as: pasta secca (stale pasta), pasta fresca (fresh pasta), pasta all'uovo (egg pasta), pasta ripiena (filled pasta or stuffed pasta, similar ravioli), gnocchi (soft dough dumplings). The cooking styles are categorized in: pasta asciutta (or pastasciutta, in which the pasta is boiled and 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 additive and later on baked), and pasta in brodo (pasta in goop, in which the pasta is cooked and served in a broth, unremarkably made of meat). Pasta sauces (by and large used for pasta asciutta and pasta al forno) are categorized into ii broad groups: sughi rossi (red sauces, with tomatoes) and sughi bianchi (white sauces, without tomatoes).

Title Paradigm Italian Region Description Agnolini mantovani in brodo Lombardy A Mantua dish fabricated with agnolini dumplings in broth Agnolotti piemontesi al Plin Piedmont Agnolotti dumplings with Piedmont ragù sauce Agnolotti pavesi in brodo d'oca Lombardy Agnolotti dumplings in duck goop Anelletti al forno Sicily A Palermo baked pasta dish made with anelletti pasta, eggplant, meat sauce, cheese and peas Anolini in brodo Emilia-Romagna A Piacenza dish of anolini dumplings in goop Battolli Caiegue Liguria Battolli pasta, made with chestnut flour, with a sauce made of pesto, turnip and potato Bigoli in salsa Veneto Whole-wheat bigoli pasta, with a sauce made salt-cured fish with onion Bigoli con l'anatra Veneto Whole-wheat bigoli pasta, with a duck ragù sauce Bigoli col musso Veneto Whole-wheat bigoli pasta, with a donkey ragù sauce Bucatini all'amatriciana Lazio Traditional Amatrice dish, made with bucatini pasta, with tomatoes, guanciale, Pecorino Romano cheese and black pepper. Busiate con pesto alla trapanese Sicily A Trapani dish, made with busiate pasta, with pesto alla trapanese (a pesto sauce fabricated of garlic and walnuts) Caccavelle alla sorrentina Campania Caccavelle pasta, filled with a love apple sauce with mozzarella cheese, ground beef and ricotta cheese Canederli allo speck in brodo Trentino Alto-Adige Canederli dumplings with Speck Alto Adige, in broth Cannelloni ricotta due east spinaci Emilia-Romagna A broiled pasta dish, made with cannelloni (a cylindrical type of pasta) filled with a sauce of ricotta cheese and spinach and covered by a tomato sauce Cappellacci di zucca ferraresi Emilia-Romagna A Ferrara dish, made with cappellacci dumplings, filled with a pumpkin cream, served with melted butter flavored with sage leaves and Grana Padano cheese Cappelletti in brodo Emilia-Romagna An Emilia-Romagna dish, made with cappelletti dumplings in goop Capunsei mantovani burro e salvia Lombardy A Mantua dish, made with capunsei dumplings, with melted butter flavored with sage leaves and Parmigiano-Reggiano cheese Caramelle burro eastward salvia Emilia-Romagna A Romagna dish, fabricated with caramelle dumplings (filled with ricotta cheese, spinach, Nutmeg, Parmigiano-Reggiano cheese), with melted butter, sage leaves and Parmigiano-Reggiano cheese Casoncelli Lombardy A northward-Italy dish, specially from Bergamo and Brescia, with casoncelli dumplings, bacon, melted butter, sage leaves and Parmigiano-Reggiano or Grana Padano cheese Casunziei ampezzani Veneto A typical dish of dumplings the culinary tradition of the Dolomites surface area. The Casunziei filling varies from surface area to surface area and typically includes vegetables and ricotta cheese. The original recipes are the "red" variant (casunziei rossi) with beet, potato, and red Veronese turnips; and the "green" one (casunziei verdi) with spinach, the wild-growing erba cipollina in the filling.^[4] Other variants accept fillings of pumpkin or radishes. They are typically served with melted butter, poppy seeds, and Parmigiano-Reggiano cheese Cavatelli con sugo e Cacioricotta Apulia Cavatelli pasta, with a lycopersicon esculentum sauce with meat and cacioricotta cheese Cavati alla ragusana Sicily Cavati pasta, with a lycopersicon esculentum and meat sauce with ricotta cheese Ceppe al sugo Abruzzo Ceppe pasta, with a tomato and meat sauce with pecorino cheese Cicatelli al sugo Apulia Cicatelli pasta, with a tomato and meat sauce Cimocalleceti di Castellammare di Stabia Campania Cimocalleceti pasta, with sauce of fermented ducklings and horseradish Chnéffléné Walser con fonduta Valle d'Aosta Chnéffléné pasta, served with fonduta (a sauce of various cheeses, white wine, seasoning, garlic) Ciceri e Tria Apulia A Salento dish prepared with pasta and chickpeas as master ingredients.^{[5] [half-dozen]} Cjarsons al burro Friuli-Venezia Giulia A Carnia dish, fabricated of cjarsons dumplings, filled with potatoes, ricotta cheese, cinnamon and raisins, served with melted butter Cocule salentine Apulia A Salento dish. The cocule are brawl-shaped dumplings made of potatoes, breadstuff crumbs, eggs, pepper, parsley and pecorino cheese and baked with tomato sauce and cacioricotta cheese Corzetti ai pinoli Liguria Corzetti fresh pasta, dressed with pesto or alternatively with a walnut or mushroom sauce (the latter called "Tocco de funzi", in Genoese dialect) Culurgiones d'Ogliastra Sardinia Traditional Ogliastra dish. The culurgiones [it] dumplings are a typical Sardinian filled pasta stuffed with potatoes, pecorino Sardo cheese, onions and served with olive oil or lycopersicon esculentum sauce Fettuccine Alfredo Rome Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese Fileja al sugo di capra Calabria Whole-wheat fileja pasta, with a ragù sauce with goat meat Fregola con arselle Sardinia Fregola pasta, with a tomato-based sauce with wedge clams or clams Garganelli prosciutto e piselli Emilia-Romagna Garganelli pasta, with a sauce of ham and Peas Gnocchi al castelmagno Piedmont Soft dough gnocchi dumplings, with a sauce based on melted castelmagno cheese Gnocchi alla romana Lazio A Roman dish of soft dough gnocchi dumplings, made with butter, eggs, milk and Parmigiano-Reggiano cheese and baked with butter and pecorino Romano cheese Gnocchi alla sorrentina Campania A Sorrento dish of potatoes soft dough gnocchi dumplings, baked in a traditional crock pot (named pignatiello), with Neapolitan ragù sauce, mozzarella cheese, parmigiano reggiano cheese and basil Gnocchi all'ossolana Piedmont A dish from the Ossola valley of soft dough gnocchi dumplings, fabricated with potatoes and pumpkins, served with a tomato sauce with mushrooms and milk cream Gnocchi di malga Friuli-Venezia Giulia A Verona dish of soft dough gnocchi dumplings, served with melted butter and Monte Veronese cheese Gnocchi di zucca Lombardy A Mantua dish of soft dough gnocchi dumplings, fabricated with pumpkin and served with melted butter flavored with sage leaves and Grana Padano cheese Gnocchi ricci Lazio An Amatrice dish of soft dough gnocchi dumplings, made with egg, of yellowish color and oval shape (the grocchi dumplings are squeezed between thumb and forefinger, to give them their characteristic curly), served in a ragù sauce, with sheep meat Gramigna alla salsiccia Emilia-Romagna A Bolognese dish of gramigna pasta, with a love apple sauce with chopped sausage (or, in a variant, with a white sauce of milk cream with chopped sausage) Hirtenmakkaroni Alto Adige A South Tyrolean dish consisting of penne, ragù, peas and ham. Insalata di pasta Campania The classic pasta salad, made with some kind of short pasta, dressed with cherry tomatoes, pitted black olives, diced mozzarella cheese, diced baked ham (or in alternative tuna in oil), fresh basil leaves and oil, to be served cold Laina con i ceci Campania A dish from Irpinia,^[seven] with laina pasta, with a tomato sauce with chickpeas Lagane e cicciari Calabria Prepared with lagane, a wide pasta^[eight] with chickpeas, garlic, and oil.^[9] Lasagne alla napoletana Campania A Neapolitan dish of baked lasagne flat-shaped pasta, prepared with several layers of lasagne sheets alternated with ragù sauce, mozzarella cheese (or scamorza cheese) Lasagne alla bolognese Emilia-Romagna Bolognese lasagne dish. For this variant, lasagne with egg (and sometimes lasagne verdi, "green lasagna" with spinach in the dough) are used. In this dish the layers of lasagne sheets are alternated with Bolognese sauce, béchamel sauce and Parmigiano-Reggiano cheese Lasagne al pesto Liguria Liguria variant of the Lasagne al forno dish. For this variant, lasagne with egg are used. The layers of lasagne are alternated with pesto sauce, béchamel sauce and Parmigiano-Reggiano cheese Lorighittas con sugo di pollo Sardinia A dish originating from the town of Morgongiori of Lorighittas, with a lycopersicon esculentum sauce fabricated with chicken Macarones de busa Sardinia Typical Sardinia'southward pasta of soft dough gnocchi dumplings, with pepper and cheese Maccaronara al ragù Campania, Basilicata Dish of maccaronara pasta, with ragù sauce Maccaruni al sugo di capra Apulia A dish of maccaruni pasta, with a ragù sauce based on goat meat Maccheroni alla pastora Calabria A dish made with maccheroni pasta with ricotta cheese, pecorino cheese and sausage Maccheroni con la trippa Liguria A Savona dish, made with maccheroni pasta, in a tomato sauce, based on tripe and sausage Maccheroncini di Campofilone al ragù Marche Maccheroncini di Campofilone pasta, with ragù sauce Mafalde con ragù napoletano e ricotta Campania Mafalde pasta, with Neapolitan ragù sauce (a variety of meat sauces called ragù) and ricotta cheese Malfatti di Carpenedolo con burro e salvia Lombardy A Brescia dish, of Malfatto di Carpenedolo dumplings, filled with spinach, chard, chicory, eggs, Grana Padano cheese, white flour, nutmeg and breadcrumbs, served with melted butter flavored with sage leaves Malloreddus alla campidanese Sardinia Malloreddus pasta, with a ragù sauce made with sausage from Sardinia and Pecorino cheese Maltagliati ai fagioli Emilia-Romagna A dish of maltagliati egg pasta, with cannellini beans or borlotti bean (a variant of the common pasta due east fagioli) Marubini cremonesi Lombardy A Cremona dish of marubini dumplings, filled with braising, salame Cremonese (Cremona salami), Grana Padano cheese, nutmeg, cooked in a broth with beefiness, pork and chicken Mpurnatu Sicily A Campobello di Licata baked pasta dish, fabricated of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese Nidi di rondine Emilia-Romagna A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano-Reggiano cheese Orecchiette con cime di rapa Apulia A dish fabricated of orecchiette pasta with rapini (sometimes called "turnip tops", broccoletti or broccoli raab), garlic, chilli and sometimes anchovies or pork Pallotte cace e ove Abruzzo A dish of brawl-shaped dumplings, made of breadcrumbs, pecorino cheese and eggs, baked with a tomato sauce Pansoti alla salsa di noci Liguria A dish of pansoti dumplings, filled with prescinsêua cheese and a mix of boiled wild herbs called preboggion in Genoa'southward dialect, served with a walnuts sauce Pappardelle al cinghiale Tuscany A Maremma dish made with pappardelle egg pasta (a big, flat egg pasta noodles, similar to wide fettuccine or tagliatelle), with a ragù sauce based on wild boar meat Pappardelle al ragù di cinta senese Tuscany A Siena dish fabricated with pappardelle egg pasta (a large, flat egg pasta noodles, like to broad fettuccine or tagliatelle), with a ragù sauce based on Cinta Senese meat Pappardelle con i bisi Veneto A dish fabricated with pappardelle egg pasta (a large, flat egg pasta noodles, similar to wide fettuccine or Tagliatelle), with a sauce of peas, salary and Parmigiano-Reggiano cheese Passatelli in brodo Emilia-Romagna A dish of Passatelli pasta, made of breadcrumbs, eggs, Parmigiano-Reggiano cheese, a pinch of spices (nutmeg or lemon skin), cooked in a capon broth Pasta al pesto di pistacchio Sicily A dish made with a short pasta, with a sauce of pistachio, cheese, lemon skin Pasta alla Gricia Lazio A Roman dish made with fried guanciale, Pecorino Romano cheese and black pepper (without tomatoes). Pasta alla Norma Sicily A dish made with a curt pasta, with a sauce prepared with tomatoes, fried eggplant, grated ricotta salata cheese, and basil Pasta alla Palina Sicily A Palermo dish, fabricated with a long pasta (normally bucatini or spaghetti), with a tomato sauce with a finely chopped mixture of sardines and anchovy. This dish is the cerise variant (with tomato) of the more famous ''Pasta con le sarde'' Pasta ca nunnata Sicily A Palermo pasta dish, fabricated with a long pasta, with a sauce of gianchetti (the whitebait of Mediterranean sardines and anchovies) and fresh lycopersicon esculentum Pasta con broccoli arriminati Sicily A Palermo dish, fabricated of a short pasta, with a sauce fabricated of cauliflower, pine basics, raisin, caciocavallo cheese, sardines and toasted breadcumbs Pasta con ceci east nduja Calabria A dish of long pasta, with a sauce of chickpeas and 'Nduja Pasta con le sarde Sicily A Palermo dish, made with a long pasta (usually bucatini or spaghetti), with a sauce with a finely chopped mixture of sardines and anchovy. Pasta con i peperoni cruschi Basilicata A pasta dish, served with peperoni cruschi (crispy peppers), fried nibble and, optionally, grated pecorino or cacioricotta cheese Pasta cu lu 'Ndruppeche Basilicata A Potenza dish, made with pasta similar ferretti, strascinati or orecchiette, with the 'Ndruppeche sauce (a typical ragù sauce, fabricated with the salame pezzente), seasoned with chili or grated horseradish Pasta e ceci Campania A chickpea and pastas soup with garlic and rosemary in Sammarinese cuisine Pasta e fagioli Campania A beans and pastas soup, usually prepared with cannellini beans or borlotti beans and some type of small pasta such as elbow macaroni or ditalini.^[x] Boosted ingredients may be used, and many variants be. Pasta mollicata Basilicata, Calabria, Sicily A dish of pasta, with toasted staff of life crumbs (and, eventually, tomato plant). It is a traditional dish of the Basilicata cuisine just widespread throughout southern Italia; the pasta ca muddica is a Sicilian variant Pasta 'ncaciata Sicily A Messina dish of baked pasta, made of maccheroni pasta with a tomato sauce, with minced meat, boiled eggs, eggplant, caciocavallo cheese, pecorino cheese and garlic Penne all'arrabbiata Lazio A Roman dish of penne pasta, with the arrabbiata sauce, a spicy sauce made from garlic, tomato, and red chili peppers cooked in olive oil ("arrabbiata" literally ways "angry" in Italian; the name of the sauce refers to the spiciness of the chilli peppers) Penne alla norcina Umbria A dish of penne pasta, with a sauce of milk cream and sausage, flavored with fresh truffles, and Parmigiano-Reggiano cheese Pici all'aglione Tuscany A Siena dish of pici pasta (a manus-rolled pasta, like fatty spaghetti), with a tomato plant sauce rich of garlic Pisarei e fasö Emilia-Romagna A Piacenza dish of minor soft dough gnocchi dumplings, made of flour and breadcrumbs, with a tomato sauce with beans, salary and onion Pizzoccheri della Valtellina Lombardy A Valtellina dish of pizzoccheri, with a sauce of cooked along with greens (oft Swiss Chard but too Savoy cabbage), and cubed potatoes, layered with pieces of Valtellina Casera cheese, and dressed with garlic lightly fried in butter.^{[xi] [12]} Ravioli di borragine Liguria A Genoa dish fabricated with Ravioli dumplings, filled with ricotta cheese and Borage, served with butter and walnuts Ravioli di radicchio rosso Veneto A Venetian dish made with ravioli dumplings, filled with a dough made of ricotta cheese and Radicchio Rosso di Treviso, and served with butter and Parmigiano-Reggiano cheese Ravioli di patate Lazio A Roman dish made with ravioli dumplings, filled with a dough made of boiled potatoes, sausage, Grana Padano cheese, mint, and served with butter and Parmigiano-Reggiano cheese Ravioli Scarpolesi Molise A Molise pasta dish made with ravioli dumplings, filled with boiled potatoes, boiled chard, ricotta cheese, salary, eggs, fennel, and served with a ragù sauce Ravioli Capresi Campania A Capri dish of circular ravioli dumplings, filled with caciotta cheese, eggs, Parmigiano-Reggiano cheese and marjoram, served with a fresh tomato sauce Rigatoni alla silana Calabria A dish of Rigatoni pasta, with a lycopersicon esculentum sauce with dried sausage, bacon, pecorino cheese Rigatoni con la Pajata Lazio A Roman dish of rigatoni pasta, with the typical pajata tomato sauce. Pajata is the term for the intestines of an "un-weaned" calf. The intestines are cleaned and skinned, only the chyme is left within. Then the intestine is cut in pieces which are spring together with white thread, forming rings. When cooked, the combination of rut and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, flossy, cheese-like sauce. These rings can be served simply seasoned and grilled (pajata arrosto) or in the traditional Roman dish in which pajata is stewed in a typical tomato sauce and served with rigatoni Sagne a lu cuttéure Abruzzo A dish of Castiglione Messer Marino, mostly prepared in carnival fourth dimension, made with handmade sagne pasta, with a tomato plant sauce with sausage, bacon and sweet chili powder Sagne 'ncannulate Apulia A Salento dish of sagne pasta, with a lycopersicon esculentum sauce with ricotta cheese Scarpinocc Lombardy A Bergamo dish of a variant of ravioli dumplings, filled with breadcrumbs, cheese, eggs, butter and raisin, with a sauce of cheese and melted butter, flavored with sage leaves Scialatielli ai frutti di mare Campania A dish from the Amalfi coast, made of scialatielli pasta (a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cantankerous section), with a seafood sauce, existing in two variants: red (with tomato in the sauce, normally fresh crimson tomatoes) and white (without tomato). The sauce in made with shellfish (clams and mussels) and crustaceans (shrimp and prawn). This dish is a variant of the spaghetti allo scoglio Scrippelle 'mbrusse Abruzzo A Teramo dish made of scrippelle, a pasta similar to a sparse pancake, made from wheat flour and eggs, served in chicken broth Spaghetti aglio, olio east peperoncino Lazio A Roman dish of spaghetti pasta made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes. Finely chopped parsley can also be added equally a garnish^[13] Spaghetti alla carbonara/Carbonara Lazio A Roman dish of spaghetti pasta, with raw eggs, Pecorino Romano cheese, bacon (guanciale or pancetta), and black pepper^[14] Spaghetti alla carrettiera Sicily A dish of spaghetti pasta, with olive oil, raw garlic, pepper and pecorino cheese Spaghetti alla chitarra ricotta, salsiccia e zafferano Abruzzo A dish of spaghetti alla chitarra, a long egg pasta with a square cross section (nearly two–iii mm thick), whose proper name comes from the tool (the so-chosen chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its proper noun, shape and a porous texture that allows pasta sauce to attach well. The chitarra is a frame with a series of parallel wires crossing it. This dish is prepared with a tomato sauce with sausage, ricotta cheese made from ewe's milk and saffron Spaghetti alla chitarra con sugo di agnello Abruzzo A dish of spaghetti alla chitarra, a long egg pasta with a square cross section (about two–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its proper name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a series of parallel wires crossing it. This dish is prepared with a tomato sauce with lamb meat Spaghetti alla cipolla Spaghetti alla Nerano Campania A dish from the Sorrento peninsula, made with spaghetti pasta, fried zucchinis, and provolone del Monaco Spaghetti alla puttanesca Campania A Naples dish, fabricated with spaghetti pasta, with a lycopersicon esculentum sauce, with anchovies, olives, capers and garlic Spaghetti alla vesuviana Campania A Naples dish, made with spaghetti pasta, with a tomato sauce, with olives, capers, garlic, oregano, chili, chopped parsley and Parmigiano-Reggiano cheese Spaghetti alle vongole Campania Spaghetti with clams. Prepared in two ways: in bianco, i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and in rosso, like the quondam merely with tomatoes and fresh basil Spaghetti allo scoglio Campania The spaghetti allo scoglio ("reef spaghetti") is dish of spaghetti pasta with seafood, existing in two variants: reddish (with tomato in the sauce, normally fresh blood-red tomatoes) and white (without tomato). The sauce in fabricated with shellfish (clams and mussels) and crustaceans (shrimp and prawn). This dish has many variants, named spaghetti ai frutti di mare, spaghetti alla pescatora, spaghetti alla marinara, with small changes in the selection of the seafood Cacio e pepe Lazio A Roman dish, prepared with spaghetti pasta, Pecorino Romano cheese and black pepper. The spaghetti pasta can be substituted with other kinds of long thin pasta, such as tonnarelli, vermicelli or pici. Spaghetti con puntarelle, acciughe e briciole Lazio A dish of Spaghetti pasta, with a sauce made of puntarelle (a variant of chicory), anchovy, breadcrumbs and garlic Spätzle Trentino-Alto Adige Spätzle dumplings served with milk cream and butter Strangozzi funghi e tartufo Umbria A dish of strangozzi long pasta with a rectangular cross section, with a sauce of truffles and mushrooms Stroncatura Calabria A dish of struncatura pasta (like to linguine with buckwheat flour which gives it a brown colour), with a sauce of anchovies, breadcrumbs, garlic, oil and hot pepper Strozzapreti alla pastora Emilia-Romagna A dish made with strozzapreti pasta (literally "priest-choker" or "priest-strangler"), with a tomato sauce with ham sausages, milk cream, saffron and Parmigiano-Reggiano cheese Tagliatelle al papavero Friuli-Venezia Giulia A dish of tagliatelle egg pasta (long, flat ribbons that are like in shape to fettuccine and are typically virtually 6.five mm to 10 mm wide), served with a creamy sauce made with poppy seeds and onion fried in oil Tagliatelle al ragù Emilia-Romagna A classical Bolognese dish, made with tagliatelle egg pasta (long, flat ribbons that are similar in shape to fettuccine and are typically almost half dozen.five mm to 10 mm wide), with the traditional Bolognese sauce made of tomato plant and minced beef (NB: Although very pop abroad, a dish named spaghetti alla bolognese does not exist in the Italian tradition, the Bolognese sauce is but used with tagliatelle or some other kind of egg pasta). Tagliolini al tartufo Piedmont A dish of tagliolini egg pasta (a type of ribbon egg pasta, like to tagliatelle but thinner, in Piedmont dialect called tajarin, served with butter and truffles Testaroli con pesto (o Testaroli al pesto) Liguria A dish of testaroli egg pasta (a type of pasta is prepared using water, flour and salt, which is sliced into triangular shapes, chosen testaieu in Liguria dialect, served with pesto sauce A pasta Timballo Campania A baked pasta dish, made with cheese, meat and vegetables. Tordelli lucchesi Tuscany A Lucca dish of tordelli dumplings (a variant of tortelli, with a semi-circular shape and containing a filling of meat thymus and herbs), served with a ragù sauce Tortel Dols di Colorno Emilia-Romagna A Parma dish of tortelli dumplings (tortel in Parma dialect) with sweet filling. They are blimp with breadcrumbs, cooked vino and mustard. One time boiled, they are served with melted butter flavored with Parmigiano-Reggiano cheese Tortelli amari di Castel Goffredo Lombardy A Castel Goffredo dish, made with a type of tortelli dumplings (the tortello amaro di Castel Goffredo), with a filling of balsamita aromatic herb herbs, bread crumbs, eggs, nutmeg, sage, onion, Parmigiano-Reggiano cheese, garlic and salt and served with melted butter flavored with sage and sprinkled with Parmigiano-Reggiano cheese Tortelli cremaschi Lombardy A Crema dish of tortelli dumplings (dialect of Crema: turtèi cremasch) with sweet filling and the shape of a half-moon. The filling in made of amaretto biscuits minced, breadcrumbs, candy-coated cedro, nutmeg, a typical spicy biscuit of Crema chosen mostaccino, egg yolks, Grana Padano cheese, grated lemon peel, marsala, mint candies, raisin. One time boiled, they are served with melted butter flavored with Grana Padano cheese Tortelli della Possenta Lombardy A Mantua dish of tortelli dumplings with sweetness filling and cherry color. The dough of the puff pastry is made with flour eggs, beetroot, olive oil and table salt and the filling is fabricated of cherries, ricotta cheese, red vino, mustard, Parmigiano-Reggiano cheese, sugar, breadcrumbs, cinnamon, nutmeg, butter. Once boiled they are served with melted butter flavored with Parmigiano-Reggiano cheese Tortelli di patate Tuscany A Mugello region and Casentino dish of tortelli dumplings of squared shape and bigger than the usual tortelli, with a filling made of boiled potatoes, Parmigiano-Reggiano cheese, nutmeg and salt, and served with a love apple sauce based on meat of beef or duck of wild boar Tortelli di zucca Lombardy A Mantua dish of tortelli dumplings with pumpkin in the filling. The dough of the puff pastry is made with flour and eggs and they are stuffed with boiled pumpkin, amaretto biscuits minced, mustard, nutmeg and Parmigiano-Reggiano cheese. In one case boiled they are served with melted butter flavored with Parmigiano-Reggiano cheese Tortelli maremmani con spinaci Tuscany A Maremma dish of tortelli dumplings with a squared shape and stuffed with spinach. The dough of the puff pastry is made with flour and eggs and they are stuffed with ricotta cheese, boiled spinach, nutmeg and grated pecorino cheese. Once boiled they are served with a ragù sauce based on meat of Maremma's beefiness or wild boar Tortelli verdi Emilia-Romagna A Parma and Reggio Emilia dish of tortelli verdi (green tortelli dumplings), with a filling made of chard, spinach, ricotta cheese, Parmigiano-Reggiano cheese, bacon, onion and garlic. Once boiled they are served with melted butter flavored with Parmigiano-Reggiano cheese Tortellini di Valeggio sul Mincio Veneto Traditional tortellini di Valeggio sul Mincio dumplings, served in goop Tortellini in brodo Emilia-Romagna A Bolognese dish fabricated with the traditional tortellini dumplings, cooked in broth Tortelloni burro e salvia Emilia-Romagna A Bolognese dish made with tortelloni dumplings Trenette al pesto Liguria A Genoa pasta dish, made with trenette pasta (a stale pasta similar to flat spaghetti), with pesto sauce Troccoli al ragù di seppia Apulia A Daunians pasta dish, made with troccoli pasta (a local variant of spaghetti alla chitarra), with a ragù sauce based on cuttlefish Troccoli con pomodori secchi, acciughe e mollica Apulia A Daunians pasta dish, made with troccoli pasta (a local variant of spaghetti alla chitarra), with a sauce based on stale tomatoes, anchovies and breadcrumbs Trofie al pesto Liguria Traditional Genoa pasta dish, made with trofie pasta, with pesto sauce Trofie di Portofino Liguria A pasta dish, made with Trofie pasta, with a mix of pesto sauce and tomato sauce Tumacë me tulë Basilicata A pasta dish of Arbëreshë origin, made with tagliatelle pasta, with tomato plant, anchovies, fried crumb and chopped walnuts Turtèl sguasaròt Lombardy A Mantua dish made with turtèl sguasaròt dumplings, filled with beans and chestnuts and served in a sauce made of cooked vino, bread crumbs, lemon and cloves Vincisgrassi Marche A baked pasta dish, similar to ''lasagne al forno'' (considered the marchigian variant). It is prepared fabricated with vincisgrassi pasta, with ragù sauce, béchamel sauce and cheese Ziti al forno Campania A baked pasta dish fabricated with ziti pasta, eggplant, meat sauce and cheese

Title Image Origin Description Alphabet soup United States Prepared using alphabet pasta. In the U.South., it is commercially produced in a can of condensed broth. American chop suey The states Consists of elbow macaroni and bits of cooked ground beef with sautéed onions and green peppers in a thick love apple-based sauce.^[15] American goulash United States Baked as a casserole in an oven, and has many variants, it has been mentioned in U.Due south. cookbooks since at least 1914. Core ingredients now usually include various kinds of pasta, cubed steak, and tomatoes in some form, (e.g. canned, sauce, soup, paste). Diced chuck roast, ground beef or hamburger is often substituted for cube steak.^[16] Baked ziti U.s. A baked casserole dish made with ziti macaroni and sauce characteristic of Italian-American cuisine. This plate has similar properties to a Lasagna, simply using ziti pasta instead.^[17] Barbecue spaghetti U.s.a. A dish developed in Memphis, Tennessee that tops spaghetti noodles with pulled or smoked pork in a barbecue sauce based marinara. Bryndzové halušky Slovakia Information technology is 1 of the national dishes in Slovakia. This meal consists of halušky (boiled lumps of white potato dough similar in appearance to small gnocchi) and bryndza (a soft sheep cheese), commonly sprinkled with cooked $.25 of smoked pork fatty/bacon. Chicken riggies New York Land A pasta-based dish usually consisting of chicken, rigatoni and hot or sweet peppers in a spicy foam and tomato plant sauce, although many variants exist. Chicken noodle soup Northern Europe The primary ingredients are chicken and noodles in a craven broth, peradventure with pieces of vegetables (carrots, celery, peas, etc.). Cincinnati chili Cincinnati, United states Spaghetti topped with a Greek-inspired meat sauce and grated cheddar, plus optionally onions and kidney beans. Fideos al horno Gibraltar A baked pasta dish in Gibraltarian cuisine very similar to Maltese imqarrun which consists of macaroni, Bolognese sauce, and various other ingredients, including egg and bacon that vary according to family unit tradition Fideuà Gandia, Valencia, Kingdom of spain Originating in the 1920s in the metropolis of Gandia,^[18] it is ordinarily fabricated with white-fleshed fish and crustaceans,^[xix] and optionally served with allioli sauce. Many variants exist. Filipino spaghetti Philippines Filipino adaptation of spaghetti in Bolognese sauce. Characteristically sweet due to the addition of banana ketchup or brown sugar to the sauce.^[20] Frogeye salad Usa A type of pasta salad made with acini di pepe pasta, whipped topping and egg yolks Giouvetsi Hellenic republic A broiled or stewed meat dish made with either craven, lamb or beef, orzo or sometimes egg noodles and lycopersicon esculentum sauce Johnny Marzetti Columbus, Ohio, United States A baked pasta dish or casserole, consisting of noodles, tomato sauce, cheese and basis beef, with additional shredded cheese typically added to the elevation before baking. Kugel Central Europe A broiled pudding or goulash, similar to a pie, virtually usually made from egg noodles (Lokshen kugel) or spud. Information technology is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov.^[21] Kusksu Republic of malta A soup in Maltese cuisine prepared with vegetables and small pasta beads called kusksu, along with fresh broad beans when in flavour. Lazanki (skryliai) Polish–Lithuanian Commonwealth A Belarusian, Lithuanian and Polish pasta dish Linsen mit Spätzle Swabia, Germany A traditional Swabian dish of Lentils with Swabian pasta that is normally accompanied with wiener sausages Macaroni and cheese England Consists of cooked macaroni pasta and cheese, most commonly Cheddar cheese, though it can also incorporate other ingredients, such as bread crumbs and ham. Macaroni and cheese pizza Unknown Includes macaroni and cheese in its preparation, sometimes using the macaroni and cheese as the pizza chaff^[22] or as a topping.^[23] Macaroni goulash Northern Europe, Republic of malta, and Indonesia A staple in northern European home cooking. It is a dish of cooked macaroni and a mixture of egg and milk with additional ingredients like meats, vegetables or fish. Macaroni pie Scotland In Scotland, a macaroni pie is an open pie containing macaroni and cheese. It is also a part of other cuisines. Macaroni salad Unknown A type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. It is often served as a side dish. Makarony po-flotski Russia Literally "navy-style pasta", a Russian dish made of cooked pasta (typically macaroni, penne or fusilli) mixed with stuffing fabricated of footing meat (usually beef or pork) and fried onions and seasoned with common salt and black pepper. Maultasche Swabia (in Baden-Württemberg), Germany A traditional German dish that consists of an outer-layer of pasta dough which encloses a filling traditionally consisting of minced meat, smoked meat, spinach, bread crumbs and onions and flavoured with various herbs and spices (east.1000. pepper, parsley and nutmeg). Naporitan Yokohama, Japan^[24] Spaghetti, love apple ketchup or a love apple-based sauce, onion, button mushrooms, dark-green peppers, sausage, salary and Tabasco sauce. An instant Naporitan is also available in Japan today. Naryn Uzbekistan Made with fresh hand-rolled noodles and horse meat. Naryn can be served every bit a cold pasta dish (kuruk norin – dry norin) or as a hot noodle soup (khul norin – wet norin).^[25] Pasta primavera Canada Consists of pasta and fresh vegetables.^{[26] [27]} A meat such as craven is sometimes added, just the focus of primavera is the vegetables themselves. Pizza-ghetti Canada Pizza served with (or sometimes containing) spaghetti Spaghetti sandwich Japan, The states Prepared with cooked spaghetti, sauce and bread Spaghetti with meatballs United States An Italian-American dish that normally consists of spaghetti, tomato sauce and meatballs^[28] Strapačky Slovakia A base of dumplings with a sauerkraut and bacon dressing. Tetrazzini Us Prepared with diced poultry or seafood, and mushrooms, in a butter/cream and Parmesan sauce flavored with wine or sherry, and served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley, and sometimes topped with almonds and Parmesan cheese. Túrós csusza Hungary A savoury curd cheese noodle dish^[29] or cottage cheese noodle dish^[30] made with small dwelling house-made noodles or pasta.

Title Image Origin Description Hamburger Helper United States A line of General Mills packaged food products, sold nether the Betty Crocker make, which consist primarily of boxed pasta bundled with a packet or packets of powdered sauce or seasonings. Kidfresh United States Launched in 2007 and commencement started with a concept Kidfresh store in New York City, it is a brand of all-natural children's meals. Chef Boyardee Italian-American Canned pasta products, including Mini-Bites. Kraft Dinner/Kraft Macaroni & Cheese United States and Canada^[a] Tenderoni pasta with a cheese sauce made from powdered processed cheese, milk, and butter (or margarine). Makarnalı köftender Turkey Makarnalı köftender (İskender tarzı köfteli makarna) (İskender way meatball pasta) consists of köfte topped with hot lycopersicon esculentum sauce of pasta and generously slathered with melted sheep'south milk butter and yogurt. Love apple sauce and melted butter are by and large poured over the dish, at the table. SpaghettiOs United States Canned spaghetti featuring circular pasta shapes in a cheese and tomato sauce. It was introduced in 1965 by the Campbell Soup Visitor under the Franco-American brand, the pasta was created by Donald Goerke (1926–2010), "the Daddy-O of SpaghettiOs".^[31] Pastitsio Greek A Greek and Mediterranean baked pasta dish including ground beef and béchamel sauce in its best-known class Penne alla vodka Italian-American Prepared with vodka and penne pasta and ofttimes includes heavy cream, crushed tomatoes, onions, and sometimes sausage or salary Pizza-ghetti Canada A combination repast commonly establish in fast nutrient or family restaurants throughout the province of Quebec^{[32] [33]} and other parts of Canada.^[34] It is prepared with a pizza, sliced in one-half, accompanied by a pocket-sized portion of spaghetti with a tomato based sauce. Rosto Gibraltar A dish in Gibraltarian cuisine that is of Italian origin, consisting of penne in a love apple sauce with beef or occasionally pork, mushrooms and carrots (amongst other vegetables depending on family tradition) and topped with grated "queso bola" Sabounee Italian A kind of band-shaped pasta that is typically stuffed with a mix of meat (pork loin, prosciutto) Toasted ravioli St. Louis, Missouri Breaded deep-fried ravioli, sometimes served as an appetizer. Pictured is toasted ravioli with a dipping sauce.

duffwaidde.blogspot.com

Source: https://en.wikipedia.org/wiki/List_of_pasta_dishes

Share this post