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Twenty Italian pasta recipes, counted down from decadent truffle plates to everyday staples. The list runs from Piemonte's tajarin to Emilia-Romagna's ragù, with fresh egg pasta, dried bronze-extruded shapes and baked dishes in between. It's for home cooks who want authentic Italian pasta worth making again and again.
Tajarin (pronounced tie-yah-REEN) is Piemonte's take on tagliatelle. A higher proportion of egg yolks gives these thin golden strands a delicate texture and rich flavor. Topped with prized white truffle, they make a decadent primo piatto.
Get the recipe for Tajarin al Tartufo
Vesuvio is a short pasta named for the famous volcano in Campania. Its twists and turns catch every chunky bit of tomato and sausage in this Neapolitan-style ragù, so each forkful comes loaded with sauce.
Get the recipe for Vesuvio al Ragù di Salsiccia
Gnocchi — meaning "knuckles" or even "little knobs" — are generally associated with northern Italy but beloved across the whole peninsula. Pillowy and soft, they become next-level comfort food with creamy gorgonzola, walnuts and pears.
Sweet butternut squash ravioli, nutty browned butter and fragrant sage make a classic pairing and the ultimate autumn meal. The secret ingredient is crushed amaretti cookies, which give the filling extra depth and make the kitchen smell wonderful.
Get the recipe for Ravioli di Zucca
Typical of Calabria, paccheri al forno comes together quickly and lets the oven do most of the work. Look for high-quality cherry tomatoes and fresh mozzarella, plus bronze-extruded, air-dried pasta, whose coarse texture holds up to the sauce.
Get the recipe for Paccheri al Forno
Pasta alla carbonara has humble roots in the Apennine hills of central Italy, not far from Roma. Shepherds made it a favorite as they followed their flocks across hilly pastures, a practice known as transumanza, thanks to simple, readily available ingredients: egg, guanciale and cheese.
Named for the town of Amatrice, about an hour northeast of Roma, this dish pairs sweet and tangy tomato sauce with rich guanciale (cured pork jowl) and sharp Pecorino Romano DOP. Peperoncini or dried chili flakes add a spicy kick, and the hollow bucatini make each bite extra saucy.
Get the recipe for Bucatini all'Amatriciana
A coastal classic with origins in Calabria, pasta with tuna works for a quick weeknight dinner and a lazy Sunday feast alike. Salty capers and spicy Calabrian chili peppers can transport you straight to the Mediterranean seaside.
Get the recipe for Pasta al Tonno
Rich cheese, bronze-extruded pasta and freshly ground pepper make this Roman dish the ultimate comfort food — one that will make you forget all about mac-and-cheese. Simple on paper but tricky at home, it rewards high-quality ingredients and patience with a proper cremina, or cheese sauce.
Get the recipe for Spaghetti Cacio e Pepe
Earthy, fragrant truffle is an ideal foil to silky egg tagliatelle. Black truffles — a totally different ingredient than the white truffles of the north — are often grated into warm butter with a touch of garlic, salt and pepper.
Get the recipe for Tagliatelle al Tartufo
Briny clams, white wine, garlic and peperoncino make a light yet intensely flavorful sauce in this classic Neapolitan spaghetti. Look for the freshest clams possible (the fishmongers at your local Eataly can recommend some) and bronze-extruded pasta, whose coarse texture helps the sauce cling to each strand.
Get the recipe for Spaghetti alle Vongole
A traditional dish from Emilia-Romagna, lasagne alla Bolognese layers egg pasta, creamy béchamel and Bolognese ragù. Loved for centuries, it may go back even further: there is evidence that the ancient Romans enjoyed an early version of the dish.
Get the recipe for Lasagne alla Bolognese
Cooked in an "angry" tomato sauce, this fiery dish is a Roman gift to the table. Quick and classic, it takes all of 30 minutes to throw together, and the crushed red pepper brings an enjoyable kick.
Get the recipe for Pasta all'Arrabbiata
Mushroom ragù packs umami flavor and a meaty texture, and it pairs perfectly with thick pappardelle in this classic dish from Toscana. The name comes from "pappare" in Tuscan dialect, meaning to eat with pleasure — which you surely will.
Get the recipe for Pappardelle ai Funghi
Five simple ingredients, one revolutionary meal. If any dish is truly iconic of Italian cuisine, this is it. For Eataly's tenth anniversary, its chefs in Italy spent months testing, tasting and experimenting with ingredients from the marketplace to create the perfect lo spaghetto al pomodoro.
Get the recipe for Lo Spaghetto al Pomodoro
These "little ears" from Puglia are the ideal shape for catching a delightfully bitter, savory sauce of broccoli rabe. Make the dish when broccoli rabe is in season to get the boldest flavors from your vegetable haul.
Get the recipe for Orecchiette con Cime di Rapa
An iconic dish from Piemonte, agnolotti del plin takes its name from the regional dialect for "pinch," which is how the pasta is made. This traditional version is stuffed with a savory mix of veal and pork and pairs naturally with a glass of Barolo.
Get the recipe for Agnolotti del Plin
Made with just seven ingredients, pesto alla genovese is one of Italy's finest exports among pasta sauces. For a truly Ligurian feast, pair it with trofie or croxetti, two traditional shapes from this coastal northwestern region. Want to go a step further? Make the pesto from scratch.
Get the recipe for Pesto alla Genovese
Eggplant, ricotta and chunky tomato sauce come together in a recipe straight from Chef Lidia Bastianich's cookbook, Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook. It tastes like a home-cooked Italian family meal.
Get the recipe for Ziti alla Norma
Ragù served over silken egg tagliatelle is a signature dish of Bologna, the food-loving capital of Emilia-Romagna. This rich, meaty tomato ragù is so closely tied to the city that any dish described as Bolognese will be cloaked in it.
Get the recipe for Tagliatelle alla Bolognese
Shop your local Eataly or online to find the ingredients for each dish and start turning out authentic Italian pasta in your own cucina.
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