Fettucini, ravioli, farfalle, lasagna, rigatoni, cappelini…the list could go on for pages. Of course, we’re talking about the seemingly infinite varieties of Italian pasta. Whether it’s tubular manicotti, ribbons of linguine, or wheel-shaped rotelle, this staple of the Italian diet is the basis for an enormous array of meals.
However, Italy isn’t the only place where pasta is consumed. While not every culture has a version of this dietary staple, you can find noodle-like foods in countries all around the world. Here’s a sampling:
- Couscous – probably the smallest form of pasta, made with Semolina and traditionally used in North African cuisine.
- Cellophane noodles (along with wheat and rice flour noodles) – widely used throughout China where noodles have been eaten for as many as 2000 years!
- Spaetzle – German egg noodles which are often served with butter, gravy, or added to soups.
- Fideos – Mexico’s take on this succulent starch is also the base for sopa seca (dry soup).
Looking for some pasta inspiration? Ruth, food blogger at Once Upon a Feast has created the tradition of Presto Pasta Nights, calling on foodies the world over to submit their favorite pasta dishes for inclusion in her weekly tribute to this highly versatile and oh-so scrumptious ingredient.
If you’re not inspired to cook pasta, take a gander at the most recent installment of PPN (as Ruth calls it). The twenty-eight photos of dishes ranging from stuffed shells with lamb, feta and spinach to soba noodles in tahini sauce with pork floss, are sure to have your mouth watering in no time.
