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Regional Pasta of Italy
Explore the different pasta shapes and local ingredients that make the dishes in each region of Italy so unique
Pasta from Abruzzo
Maccheroni all Chitarra
Pasta with Lamb on Saffron Sauce
Saffron from Abuzzo
Abruzzese Chocolate Ragu
Fusilli with Broccoli Rabe
Pasta from Calabria
Eggless Pasta Dough
Basic Calabrian Sugo - Tomato Sauce
Peperoncini from Calabria
Rigatoni alla Calabrese
Baked Pasta with Hard Boiled Eggs
Map of Italy with Emilia-Romagna region highlighted
Pasta from Emilia - Romagna
Raviolo di Uovo
Prosciutto di Parma
Strichetti Pasta with Asparagus and Prosciutto
Gnocchi with Mortadella, Ricotta, and Spinach
Pasta from Lazio (Rome)
Pasta from Liguria
Pasta from Lombardy
Pasta from Piedmont
Italy Map with Puglia Highlighted
Pasta from Puglia
Pasta from Sicily
Cacio e Pepe
Pecorino Cheese
Bucatini all' Amatriciana
Spaghetti alla Carbonara
Trenette al Pesto
Salsa di Noci
Taggiasca Olives
How to Make Crozetti
Buckwheat Pasta
Bitto Cheese
Pasta with Asparagus and Four Cheese Sauce
Butternut Squash Ravioli
Tajarin Pasta
Mushroom Ragu
Porcini Mushrooms
Fontina Cheese Sauce
Stuffed Gnocchi
Agnolotti - Meat Filled Pasta
Orecchiette with Broccoli Rabe and Mushrooms
Cavatelli with Sausage and Red-Wine Sauce
Homemade Cavatelli
Linguine with Zucchini
Durum Wheat
Puglian Olive Oil
Spaghetti with Picchi-Pacchi and Shrimp
Fish of Sicily
Spaghetti with Tuna and Marsala Sauce
Penne with Cauliflower
Pasta and Chickpeas in Garlic Sauce
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From Abruzzo originates an interesting pasta that is made on a guitar-shaped tool called a chitarra. Cooks place a thinly-rolled sheet of pasta dough over the chitarra strings, roll over it with a rolling pin, and the fine metal strings cut the pasta into what is called maccheroni all chitarra.
Croxetti  (also called corzetti) are small, thin coin-shaped disks of embossed pasta that are about 2 inches in diameter.  The embossed decoration is created by using a special wooden hand-tool or by machine. Quite often the embossed symbol was the Christian cross, thereby giving the pasta its name.
Garganelli (gar-ga-nel-lee) are a hand-rolled tubular pasta that are formed by rolling a small square of dough on a small ridged wooden board called a pettine (comb) with a miniature rolling pin.  They are a specialty of Emilia-Romagna.
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