Pasta by region
Italian pasta is really a bunch of regional pastas. Sicilian, Ligurian, Roman... each shaped by the local wheat, water, and cooks. Here are the regions we cover best, and the shapes each one gave us.
- Campania17 shapes
Naples, Gragnano, and the home of dried pasta
- Emilia-Romagna14 shapes
Bologna, the sfoglia, and the heartland of egg pasta
- Lazio4 shapes
Rome, pecorino, guanciale, and four sauces
- Liguria6 shapes
The pesto coast, basil, and stamped coins
- Sardinia4 shapes
An island semolina tradition all its own
- Sicily5 shapes
The island of dried strands, sardines, and Arab spice
- Tuscany3 shapes
Hand-rolled flour and water, and boar ragu