10 Iconic Italian Pastas every soul must taste

Insights from the kitchen of a Neapolitan Maestro

In my pizzeria, the oven is the heart, but across Italy, the pasta pot is the soul. To understand Italy, you must understand that pasta is not just a shape. It is a map. Every region tells its story through the wheat, the eggs, and the sauce that clings to the curves of the dough.

If you want to travel through my country using only a fork, these are the 10 stops you must make.

1. Tagliatelle al Mattarello (Bologna)

This is the pride of the Emilia-Romagna region. These long, flat ribbons must be made by hand with eggs and flour. In Bologna, the "Sfogline" (the women who roll the dough) use a long wooden pin called a mattarello. It is traditionally served with a rich Ragù alla Bolognese. The rough texture of the hand-rolled pasta is designed to catch every drop of the slow cooked meat sauce.

2. Spaghetti alla Carbonara (Rome)

This is the king of Roman pasta. It is a dish of timing and heat. There is no cream in a real Carbonara. Never. It is just eggs, pecorino romano, black pepper, and crispy guanciale (cured pork cheek). The magic happens when the hot pasta meets the raw egg and cheese to create a creamy gold sauce. It is simple, heavy, and perfect.

3. Trofie al Pesto (Genoa)

From the coast of Liguria comes this small, twisted pasta. The shape is perfect for holding onto Pesto Genovese, which is made from fresh basil, pine nuts, garlic, oil, and cheese. Traditionally, it is boiled in the same water as potatoes and green beans. It is like eating the Italian summer.

4. Orecchiette alle Cime di Rapa (Puglia)

Down in the heel of Italy, they make "little ears." This pasta is dragged across a wooden board to create a thumbprint shape. It is served with bitter broccoli rabe, garlic, and often a little anchovy and chili. It is a rustic dish that belongs to the earth and the sun of the south.

5. Bucatini all’Amatriciana (Amatrice/Rome)

Bucatini is like a thick spaghetti with a hole running through the center. This hole acts as a straw for the sauce. The Amatriciana sauce uses tomato, guanciale, and a pinch of chili. It is a bold, salty, and slightly spicy dish that represents the rugged mountains near Rome.

6. Tortellini in Brodo (Modena/Bologna)

Do not look for a heavy sauce here. These tiny, hand-folded "belly buttons" are stuffed with meat and cheese and served in a clear, rich capon or beef broth. It is the ultimate comfort food. In Italy, this is what you eat on Christmas Day to feel the warmth of the family.

7. Penne all’Arrabbiata (Rome)

The name means "angry" because of the chili peppers in the tomato sauce. It is a fast, fiery, and honest dish. We use short, ridged penne so the spicy oil and tomato sauce coat the inside and outside of the tube. It is a favorite for late night meals with friends.

8. Lasagna alla Bolognese (Bologna)

Forget the versions you see in boxes. A real Lasagna is made of thin layers of green (spinach) egg pasta, silky Béchamel sauce, and rich Ragù. It is not about height; it is about the balance of the layers. It is a labor of love that takes an entire afternoon to prepare.

9. Spaghetti alle Vole (Naples)

Since I am from Naples, I must tell you about our sea. This is spaghetti with fresh clams, garlic, oil, and parsley. It sounds easy, but it requires the freshest ingredients in the world. The starch from the pasta creates a salty, briny sauce that tastes exactly like the Mediterranean breeze.

10. Cacio e Pepe (Rome)

This is the ultimate test of a chef. It has only three ingredients: pasta, Pecorino Romano cheese, and toasted black pepper. There is no oil or butter. You must use the starchy pasta water to emulsify the cheese into a cream. If you get it wrong, the cheese clumps. If you get it right, it is the most elegant dish in Italy.

Maestro’s Tip: Always cook your pasta al dente. It should have a bite, a resistance. It is better for your digestion and it respects the grain. And remember, the sauce should never drown the pasta. They are partners, not rivals.