If you need an excuse to indulge in a big bowl of pasta then look no further, because today is the 21st edition of World Pasta Day.
While people have been eating pasta since at least 5000 BC, this delightful holiday was first held in Naples in 1998, three years after 40 pasta producers from around the world gathered in Rome to hold the first World Pasta Congress.
The congress uses World Pasta Day to promote the eating of pasta, along with its cultural and culinary importance.
The initiative aims to encourage consumers to try new pasta varieties and provide important information on one of the Western world’s most popular foods.
Every country is invited to celebrate the day in their own way, while sharing the logo of the official organisation and participating in the global strategy of World Pasta Day.
One of the best ways to celebrate World Pasta Day is by preparing your favourite pasta dish.
Or you can go all out, and host a pasta party, where everyone comes together to share their favourite pasta dish, or exchange recipes with others to help spread the love.
With over 300 known pasta types, there are plenty to choose from!
From the north to the south, each region has its own traditional pasta varieties, each of which is designed to hold sauces made with local ingredients.
Here are some of Il Globo’s favourite pasta dishes:
Francesco Antoniazzi, Australian News
Spaghettini with cherry tomatoes
“This dish is best with sweet Pachino tomatoes from Sicily.”
Gianni De Nittis, Graphic Designer
Gnocchi alla napoletana
“Less is more with this dish!”
Laura Egan, Online Editorial Coordinator
Spaghetti alla Norma
“Featuring eggplant and ricotta, this classic Sicilian dish is a delicious and hearty vegetarian option.”
Benedetta Ferrara, Community News
Lasagne or pasta al forno
“These dishes have everything! Meat, peas, mozzarella...”
Dario Nelli, Editor
Spaghettini ai frutti di mare in bianco
“Anything with fish is fine for me!”
Tiberio Paoli, Graphic Designer
Orecchiette con cime di rapa
“I like this dish because it’s simple like me... It’s created from almost nothing and it’s fantastic.”
Marco Patavino, Deputy Editor
Rigatoni alla carbonara
“When it’s done well it’s creamy with crispy guanciale. Guanciale... NOT pancetta!”
Riccardo Schirru, Australian Politics
Rigatoni alla gricia
“There are only four ingredients: guanciale, pecorino, pasta water and pepper.”
Edoardo Zamuner, World News
Spaghetti alla carbonara
“In Italy, the guanciale is fried and crispy. I like the saltiness of the meat with the flavour of the egg yolk.”
Mary Zuppardo, Proof Reader
Spaghetti with pesto or alla pizzaiola
“There’s so much more satisfaction when you have to roll it up on a fork.
