World Pasta Day is celebrated on October 25 each year.
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Italy, the world leader in pasta production and consumption, is known for its wide variety of pasta shapes and sauce combinations. There are roughly 350 different pasta shapes in Italy, each with a unique culinary heritage.
Since 1998, World Pasta Day (which originated in Rome in 1995) has been celebrated worldwide on October 25th. The day pays homage to this universally pleasing comfort food.
The non-profit International Pasta Organization spearheads campaigns to promote pasta consumption by creating awareness of its health benefits and accessibility. One initiative involves sponsoring the annual World Pasta Congress held in different cities each year on World Pasta Day.
This year, 250 pasta makers, institutional representatives, scientists, journalists, and food influencers met in Philadelphia as the organization joined the 100 Billion Meals Challenge, pledging to donate one billion plates of pasta to the world’s poorest people.
There are roughly 350 different types and shapes of pasta in Italy.
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The Flavors of Emilia Romagna
Although you’ll find pasta on the menu in every one of the country’s 20 regions, many consider the Emilia Romagna region to be the epicenter of Italian pasta.
If you’re planning a trip to Emilia Romagna (nicknamed The Food Valley), here are five essential pasta dishes you shouldn’t miss, each representing the region’s rich culinary traditions:
Tortellini
Tortellini in broth
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A Tortellino (singular) is a cheese-stuffed egg pasta cooked in a rich broth that typically has a meat filling. Venus’ belly button is said to have inspired the pasta’s shape. While Bologna and Modena engaged in a friendly dispute over the paternity of Tortellini for centuries, the town of Castelfranco Emilia was declared its progenitor in the 1800s. The small town (a commune in Modena) hosts an annual Tortellino Festival.
Tagliatelle
Tagliatelle
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Tagliatelle are long, flat ribbons of egg pasta that resemble, but are thicker than, Fettucini. They are typically served with a Ragu Bolognese sauce. Cookbook author Pellegrino Artusi, considered the “Godfather of Italian Home Cookery,” is said to be the first to document the origins of tagliatelle. According to legend, the pasta was first prepared in honor of Lucrezia Borgia, who was marrying the Duke of Ferrara. The pasta strips were in admiration of her long, golden hair.
Lasagna alla Bolognese
Lasagne alla Bolognese
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There are probably as many versions of Lasagna as Italian nonnas (grandmothers), but Lasagna Bolognese is distinct because it uses bechamel as its binder. Eaten as a prima (first course), the traditional recipe is made with flour, egg and spinach. Ragu sauce and bechamel are fillers between each layer. The pasta is topped with a sprinkling of Parmigiano-Reggiano cheese.
Cappelletti
Cappelletti
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Considered one of the most famous recipes in Italian cuisine, this pasta’s hat-like shape resembles a winged headdress worn by country people long ago. It is made with flour, eggs, and water, then hand-rolled into dough and cut into squares and folded. Also mentioned in Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well, the pasta’s fillings depend on the town where they are eaten.
Passatelli
Passatelli in broth
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Once considered a dish of the poor, this pasta is exclusively hand-made with kitchen leftovers such as breadcrumbs from stale bread, cheese, eggs, and spices. The dough is passed through a potato ricer-type tool, formed into small strands, and cooked in chicken broth. It is typically served with Parmigiano Reggiano cheese, which was a luxury in the past.
If you can’t make a trip to Emilia Romagna, you can often find these pastas at fine Italian restaurants or purchase them at specialty grocers to prepare at home.
For additional information about The Food Valley, visit the official site of Emilia Romagna Tourism.