Exploring traditional foods across cultures is a great way to understand the distinctiveness of each city, region, or country. By studying the ingredients used in local dishes, we can gain insights into foreign agriculture, economics, and food habits. Some foods have a fundamental structure but take on diverse variations in different countries. Take pasta, for instance. Pasta dishes from various nations stand out with their unique pasta types, an array of sauces, and toppings. Numerous recipes incorporate region-specific ingredients. Let's explore pasta dishes from around the world, from South America to Asia to Italy.
Pastitsio Greece
Pastitsio, Greece's answer to lasagna, is a delicious dish with layers of savoury meat, creamy béchamel sauce, and long, hollow noodles. Originally a savoury pie called pasticcio, it evolved into a casserole thanks to Greek chef Nikólaos Tselementés. Nowadays, pastitsio is a popular dish in Greece and Greek restaurants worldwide. While finding authentic pastitsio pasta can be challenging, penne or mostaccioli are suitable substitutes. The recipe involves cooking the pasta, layering it in a casserole pan, adding a flavorful beef and tomato sauce, topping it with creamy béchamel and cheese, and baking it to perfection.
Sorrentinos Argentina
Sorrentino, an Argentinian dish, resembles Italy's ravioli but with a twist. They are larger and circular compared to their Italian counterparts. Traditionally filled with ham, ricotta, and mozzarella, they come in various fillings today. The origin of Sorrentinos is uncertain, with theories ranging from an Italian grandmother in Argentina sharing a recipe, to a cook at a Buenos Aires restaurant called Sorrentos creating their version of ravioli. Despite their mysterious origins, Sorrentinos remain popular in Argentina, with local restaurants and pasta factories getting creative with stuffings. They can be filled with meats, veggies, and cheeses, offering a delightful twist on the classic ravioli.
Spätzle Germany
German spätzle, beloved by pasta enthusiasts, is a versatile egg noodle with a long history in Germany. Although its origins are unclear, spätzle can be traced back to at least 1725. Today, it is enjoyed not only in Germany but also in Austria. The dough for spätzle is made with water, eggs, flour, and salt, resulting in a moister consistency compared to Italian pasta dough. Traditional preparation involved spreading the dough on a wet cutting board, slicing it into thin strips, and dropping them directly into boiling salted water. However, alternative tools like presses, colanders, and slicers have emerged to simplify the process. Once boiled and strained, the noodles are served immediately with cheese, stewed meats, or creamy sauces. Indulge in spätzle by pairing the egg noodles with a luxurious béchamel sauce and lamb ragu for a delightful meal.
Älplermagronen Switzerland
Macaroni and cheese, a beloved dish in America, actually has its roots in the Swiss Alps. Swiss shepherds created Älplermagronen, also known as Swiss alpine macaroni or herdsman's macaroni, as a portable and hearty meal while tending to their flocks. This comforting dish consists of macaroni, cheese, and cubed potatoes and is cooked in milk to form a creamy sauce. Unlike the stovetop version popular in the US, Älplermagronen is layered and baked in a casserole, resembling a delicious baked mac and cheese.
Cacio e Pepe Italy
Cacio e Pepe, a popular pasta dish in Italy, is known for its simplicity. It has four ingredients cheese, pepper, pasta, and water. It originated in Rome, where shepherds needed a filling and easy-to-carry meal. Dried spaghetti, pecorino cheese, and black pepper created a basic yet delicious dish. Despite its simplicity, cacio e pepe offers endless variations. Different pasta shapes, pepper grain thickness, and sauce consistency make each plate unique. Today, cacao e pepe can be found in Italian restaurants worldwide.
ALSO READ Pasta Rolling in the Foothills
