Regional Pasta Quiz

Answer: Lazio (Rome is particularly known for this dish). This dish features spaghetti or tonnarelli pasta tossed with a simple yet bold sauce made from Pecorino Romano cheese and black pepper. The creamy texture comes from expertly combining pasta water with the cheese.

Recipe for Cacio e Pepe:

Ingredients:

• 400g spaghetti or tonnarelli
• 200g Pecorino Romano cheese, finely grated
• 2 tsp freshly cracked black pepper
• 1.5 liters water
• Salt to taste

Instructions:

1. Boil water in a pot and lightly salt it. Cook the pasta until al dente.
2. Toast the black pepper in a large pan over medium heat to release its aroma.
3. Reserve 1 cup of pasta cooking water before draining the pasta.
4. Add the hot pasta water to the toasted pepper, followed by the drained pasta.
5. Gradually stir in Pecorino Romano, mixing vigorously to create a creamy sauce. Adjust with additional pasta water as needed.
6. Serve immediately.

Answer: Liguria (home of pesto genovese). Trofie is a short, twisted pasta shape, perfect for holding the creamy, garlicky basil pesto made with fresh basil, pine nuts, garlic, Parmesan, and olive oil.

Recipe for Trofie al Pesto:

Ingredients:

• 400g trofie pasta
• 50g fresh basil leaves
• 30g pine nuts
• 1 garlic clove
• 60g Parmesan cheese, grated
• 50ml olive oil
• Salt to taste

Instructions:

1. Blend the basil, pine nuts, garlic, and a pinch of salt into a smooth paste.
2. Gradually add olive oil while blending until the pesto reaches a creamy consistency.
3. Cook the trofie in salted boiling water until al dente.
4. Mix the drained pasta with the pesto, adding a splash of pasta water if needed.
5. Serve with a sprinkle of Parmesan on top.

Answer: Emilia-Romagna (specifically Bologna). Tagliatelle is a long, flat pasta similar to fettuccine, and it’s traditionally paired with a rich meat-based sauce made from ground beef or veal, pork, tomato, wine, and aromatic vegetables.

Recipe for Tagliatelle al Ragù:

Ingredients:

• 400g tagliatelle pasta
• 250g ground beef
• 150g ground pork
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 onion, finely chopped
• 200ml red wine
• 300g canned tomatoes, crushed
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan and sauté the onion, carrot, and celery until softened.
2. Add the ground beef and pork, cooking until browned.
3. Pour in the red wine and simmer until reduced by half.
4. Stir in the crushed tomatoes, season with salt and pepper, and let the sauce simmer for 1-2 hours.
5. Cook the tagliatelle in salted boiling water, drain, and mix with the sauce.
6. Serve hot with grated Parmesan on top.

Answer: Puglia. Orecchiette, or “little ears,” is a small, round pasta perfect for capturing the bold flavors of sautéed turnip greens, garlic, anchovies, and chili flakes.

Recipe for Orecchiette con le Cime di Rapa:

Ingredients:

• 400g orecchiette pasta
• 300g turnip greens (or broccoli rabe), trimmed
• 2 garlic cloves, thinly sliced
• 4 anchovy fillets (optional)
• 3 tbsp olive oil
• 1/2 tsp chili flakes
• Salt to taste

Instructions:

1. Boil salted water in a pot and cook the turnip greens for 3-5 minutes. Remove and set aside, reserving the water for the pasta
2. Cook the orecchiette in the same water until al dente.
3. Heat olive oil in a pan and sauté garlic, anchovies, and chili flakes until fragrant.
4. Add the cooked turnip greens and toss to coat.
5. Mix the orecchiette with the greens and season with salt as needed.
6. Serve warm.

Answer: Campania (especially Naples and the Amalfi Coast). This dish features spaghetti tossed with fresh clams, garlic, olive oil, white wine, and parsley. It can be served “bianco” (white) or with a touch of tomato sauce.

Recipe for Spaghetti alle Vongole:

Ingredients:

• 400g spaghetti
• 1kg fresh clams, cleaned
• 3 garlic cloves, thinly sliced
• 3 tbsp olive oil
• 100ml dry white wine
• 1/2 tsp chili flakes
• Fresh parsley, chopped
• Salt to taste

Instructions:

1. Heat olive oil in a large pan and sauté garlic and chili flakes until fragrant.
2. Add the clams and white wine, cover, and cook until the clams open (about 5 minutes).
3. Cook the spaghetti in salted boiling water until al dente.
4. Remove clams from the pan, discard any unopened ones, and reduce the sauce slightly.
5. Toss the spaghetti in the sauce, adding parsley and the clams back in.
6. Serve immediately.

Answer: Tuscany. Pici is rustic, hand-rolled pasta similar to thick spaghetti. It’s often served with simple sauces like aglione (garlic and tomato) or hearty meat ragùs.

Recipe for Pici all’Aglione:

Ingredients:

• 400g pici
• 4 garlic cloves, thinly sliced
• 3 tbsp olive oil
• 300g tomatoes, diced
• Salt and pepper to taste

Instructions:

1. Cook the pici in salted boiling water until al dente.
2. Heat olive oil in a pan and sauté garlic until golden.
3. Add tomatoes, season with salt and pepper, and simmer for 15 minutes.
4. Toss the cooked pici with the sauce and serve warm.

Answer: Sardinia. Known as “gnocchetti sardi,” malloreddus is made from semolina flour and often paired with robust sausage-based sauces.

Recipe for Malloreddus alla Campidanese:

Ingredients:

• 400g malloreddus pasta
• 300g sausage, crumbled
• 400g canned tomatoes, crushed
• 1 onion, finely chopped
• 1 pinch of saffron
• 2 tbsp olive oil
• Salt to taste

Instructions:

1. Heat olive oil in a pan and sauté onion until translucent.
2. Add the crumbled sausage and cook until browned.
3. Stir in the tomatoes and saffron, and simmer for 20 minutes.
4. Cook the malloreddus in salted boiling water until al dente.
5. Toss the pasta with the sauce and serve hot.

Answer: Lombardy (specifically Valtellina). Pizzoccheri is a hearty dish made with buckwheat noodles, potatoes, cabbage, and rich cheeses like Bitto or Casera.

Recipe for Pizzoccheri alla Valtellinese:

Ingredients:

• 400g pizzoccheri
• 200g potatoes, diced
• 200g cabbage, shredded
• 200g cheese (Bitto or Casera), cubed
• 100g butter
• 2 garlic cloves, crushed
• 1 sprig of sage
• Salt to taste

Instructions:

1. Boil the potatoes and cabbage in salted water until tender.
2. Add pizzoccheri to the same pot and cook until al dente.
3. Layer the pasta and vegetables with the cheese in a serving dish.
4. Melt butter with garlic and sage, then pour over the dish.
5. Serve immediately.

Answer: Sicily. This iconic dish is a tribute to the opera “Norma” by Bellini and features fried eggplant, fresh tomato sauce, and grated ricotta salata.

Recipe for Pasta alla Norma:

Ingredients:

• 400g rigatoni or spaghetti
• 2 medium eggplants, diced
• 400g canned tomatoes, crushed
• 2 garlic cloves, minced
• 3 tbsp olive oil
• 100g ricotta salata, grated
• Fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Sprinkle eggplant with salt and let sit for 20 minutes. Rinse and pat dry.
2. Heat olive oil in a pan and fry the eggplant until golden. Set aside.
3. In the same pan, sauté garlic and add the tomatoes. Simmer for 15 minutes.
4. Cook pasta in salted boiling water until al dente.
5. Toss pasta with the sauce and eggplant, then top with ricotta salata and basil.

Answer: Veneto. Bigoli, a thick whole-wheat pasta, is traditionally served with a savory sauce of onions and anchovies.

Recipe for Bigoli in Salsa:

Ingredients:

• 400g bigoli pasta
• 6 anchovy fillets, finely chopped
• 2 large onions, thinly sliced
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan and sauté onions until caramelized.
2. Add anchovies and cook until they dissolve into the sauce.
3. Cook bigoli in salted boiling water until al dente.
4. Toss the pasta with the sauce, season with salt and pepper, and serve.