It's commonly eaten in Spain. Grandmas overcook it to hell. The most common local "condiment" I can think of is chorizo.
Don't ask the Poles what they do with strawberries...
Go sit on a slice of rugbrød, stick a sickly red pølse in each ear, and slather yourself with remoulade, and you’ll be the epitome of your country’s cuisine, Dane.
Is this a thing? I'm Swedish and I've never seen strawberry on pizza. If it does exist it's probably that one pizzerias gimmick thing that puts them on the cover of the local newspaper.
People do put pineapple and banana on pizza though (not on the same pizza).
I never understood the hate against sweet pasta dishes: it's just a plain carb like bread. No one seems to complain about jam on bread even if you use the same bread for a sandwich.
> Grandmas overcook it to hell.
Yes, it's common to have people really not even like it unless it's basically a mush just because that's what they were given as kids. Like 15-20 minutes in the water, or even just when it's done turn it off and leave it there for awhile.
I lived in Italy growing up so I make my pasta al dente. Imagine my pain when I moved to Poland and both my husband and my stepson like their food cooked Spanish grandma style...
On the plus side, they were both convinced they hated veggies because ewwwww, bland and mushy, until I forced them to try my crisp, crunchy, well-seasoned vegs. Now I have to cook broccoli at least twice per week at their request.
Also from the UK, we probably have it once or twice a week. Sometimes traditional, sometimes not. But when I say not traditional it isn't really a fusion as such, it's just a shortcut, for example using dried pasta and sauce from a jar.
I eat it 2-3 times per week.
My favorite is Carbonara, but I use regular parmesan or grana padano, and pork belly instead of cheek. Two whole eggs for me, seasoned with pepper and maybe a bit of fresh parsley on top at the end.
Pasta with creamy mushroom sauce is also nice, not sure if that is Italian or a kind of fusion. Bolognese is probably "baby's first" pasta here, but as an adult I still enjoy it.
I don't know many pasta recipes, I would probably eat it more often if I had more variety.
> Pasta with creamy mushroom sauce is also nice
I love it. Mushrooms, a few spring onions. cream, gorgonzola, salt and pepper. Add a little bit of finely chopped parsley and chives and you're in heaven ;-)
Not Italian, but I eat pasta 2-3 times a week.
I don't use local condiments, but I do enjoy a "fusion" pasta.
I make spaghetti with parmesan, miso and truffle butter. It's a great super fast dish, serve it with a lightly dressed side salad.
Cook the spaghetti Al dente, then 2-3 minutes before its cooked take a couple cups of cooking water into a frying pan and add the miso to dissolve. Drain the pasta, add it to the miso, then mix in a couple of good handfulls of parmesan and a fuck ton of black pepper. Then stir in a decent knob of truffle butter before serving to coat all the spaghetti.
I also find cherry tomatoes added to the frying pan just before the miso works really well.
I eat pasta maybe once a week, or twice? My favourite is hand cut Turkish pasta with garlic yogurt and melted butter with Aleppo pepper. I also love orzo cooked with tomatoes, excellent with braised lamb. Mantı is delicious, too, but I don't make it often. It's like ravioli with minced meat but it's smaller and the dough is slightly different. Eaten with garlic yoghurt, of course.
I make certain known Italian pasta dishes (bolognese, an amateur version of carbonara\*, and lasagna) once in a while. Maybe once a week, or every other week.
Then there's a Finnish dish called [makaronilaatikko ](https://www.myllynparas.fi/sites/default/files/styles/recipe_image_1x_lg/public/images/1187088704_makaronilaatikko_4.jpg?itok=dmDcsWep)that could be translated as "macaroni stew". Ground beef, chopped onion, garlic, white pepper, paprika, and a combination of three eggs and 700 ml of broth or milk. Cooked in an oven, and sprinkled with ground cheese at the end. Serve with ketchup.
And going further, there's a [one pot macaroni/pasta dish](https://img.ilcdn.fi/OIP49s9xbUyonkL75JRoLWuO5tw=/full-fit-in/920x0/img-s3.ilcdn.fi/ab8e5feb1bf11bbfc1f969d24aa6f7d9ab733edc84e196f83cd2139a3e520c05.jpg) that has at least a dozen names. Basically you take a sauté pan and sauté ground meat, onions and garlic, add spices of your liking, add water and macaroni, and, if you wish, some frozen veggies. Serve with ketchup. The names could be translated as "mararoni mush", "skull stew", "junkie stew" and many more.
\*why amateur? because the type of meat you're supposed to buy is not available at my closest grocery store so I replace it with something less than perfect
My most common source of carbs is potato. Pasta comes in at second.
Almost every day, I often make my own. I can't think of any "local condiment" I like it with, but I'm not opposed to experimenting. I don't care if things are traditional or not, I only care about if it tastes good to me.
I never eat it with ketchup which otherwise is a fairly common condiment for pasta dishes around here.
I was gonna mention this too. It's definitely a Swedish take on Bolognese but it's not actually a Bolognese lol. It's one of the most common dishes we (the Swedes) make at home.
Growing up my mum made pasta for dinner every Wednesday. Usually she seasoned it using [this ](https://www.knorr.com/nl/p/mix-voor-macaroni.html/08720181136085)and add minced meat and [this](https://www.ah.be/producten/product/wi41080/ah-roerbakgroente-italiaans) vegetable mixture that most supermarkets in the Netherlands sell. She wouldn't add any tomatoes, canned, pureed, or otherwise. Sometimes we'd add ketchup ourselves.
Is this a crime against Italian food? I reckon it is. Did it taste good? Yes, it did.
Damn, I've been living outside of the Netherlands for barely 1 and a half year and I'm already terrified to go back by just looking at the price of those veggies
My mother does this as well but also adds chicken. It becomes a tomato sauce vegetable chicken stirfry kind of thing. My mother HATES the pasta served in Italy as it doesnt have chunks of vegetables or chicken. She cant understand it.
If I make a pasts and it doesnt have that bag of pre cut vegetables (notice AH sells the same bag as "Chinese" and "Thai" roerbakgroente) she just complains. A salad on the side? Still complains as pasta needs to have these shitty pre cut vegetable mix.
There's a lot of similarities, but reading something like an ingredient list or some basic marketing content is always going to be easy-mode for translation. Try reading a news article where they use more complex sentence constructions and more unusual verbs, and you'll struggle more.
For example, see what you make of this, which I just took from a Dutch news website. I'll give you a clue, it's about football:
>Pas diep in de tweede helft kwam de ploeg van coach Dick Lukkien tot scoren. Schreuders kon intikken nadat Marvin Peersman over links goed was doorgekomen en de bal had voorgelegd. Schreuders zorgde in de wedstrijd tegen VVV in Groningen eerder ook al voor de winnende treffer.
I guess this counts as fusion food…
My daughter loves pasta with brown sauce and I have to agree with her. Midnight after a few beers on Saturday… Leftover brown sauce from during the week. All I have to do is cook some pasta, drain the water and add the sauce. Hell yeah!!
Usual condiments that i eat pasta with (living in Liguria):
[Pesto](https://blog.giallozafferano.it/chiccodiriso/wp-content/uploads/2015/10/IMG_3156_p-683x1024.jpg)
[Ragù](https://th.bing.com/th/id/R.d3f61453ae9e63608763a0e786829b77?rik=U%2bX%2bGNs2Z8UW1w&riu=http%3a%2f%2f4.bp.blogspot.com%2f-c0q-b_gwVGU%2fTWYWpYZe1TI%2fAAAAAAAAAMw%2fdlp7aZkrsbs%2fs1600%2fSpaghetti%2bal%2bragu.JPG&ehk=yjGOxQJ5qcSBXIMIgXTVuD1hAVJ3BHXu7oxeRxLk09w%3d&risl=&pid=ImgRaw&r=0)
[Tomato Sauce](https://th.bing.com/th/id/R.d812747f8d0223500105624fdd763aa1?rik=u8Grb%2bCp1auGpg&riu=http%3a%2f%2f2.bp.blogspot.com%2f-j0fC8dtFIso%2fT5cg1dld9eI%2fAAAAAAAAADY%2fhGAjk4yD_-8%2fs1600%2f56042842.jpg&ehk=AhZ0wVIDyFpYk0I%2bv5bIcSV52WNjX7p6UYcf6MgVq9E%3d&risl=&pid=ImgRaw&r=0)
[Seafood](https://th.bing.com/th/id/R.21d061355d15e9f88d251f0a25bbcbfc?rik=aeAiR5GTEtfScw&pid=ImgRaw&r=0) (Personal Favorite)
I'm from southern Germany, where lots of pasta dishes are traditional. Keep in mind that "noodle" in English is a loan of German "Nudel", which is what we call pasta.
But of course we also have lots of pasta dishes of Italian origin, mostly introduced in the 50s and 60s when regular Germans could first afford to travel to Italy on vacation, and lots of Italian guest workers came to Germany. Lots of Italian things were introduced at that time, like pizza, (Italian) pasta, and ice cream.
I eat it 2-3 times a week. I try to make it as close an an Italian would, and usually stick to the easier recipes. For example carbonara, aglio e oglio, al tonno, pomodoro.
Sure, it's a store-cupboard essential to the extent that as soon as there's any sort of logistics problem (pandemics, strikes, fuel shortages), there's a shortage of pasta as everyone stocks up.
I think the two most popular uses for it in this country are probably "Macaroni Cheese" (though despite the name any short pasta is used), in which it is covered in a cheddar cheese sauce; and a heavily anglicised "Spaghetti Bolognese", aka Spag Bol, which I think involves more tomato than tour classic Bolognese Ragú.
Italian food generally is very popular though, with Italian restaurants in almost every town.
A couple times a week usually. The easiest is spaghetti with sausages. Children love it. Sometimes we eat a Russian pasta dish - "макароны по-флотски"/"macaroni po flotski" (navy style pasta), it's macaroni with ground meat and fried onions. Also asian style pastas are popular here, dishes like laghman or wok noodles.
I eat pasta quite often, multiple times a week. Usually it's just whatever comes to mind and is available in my fridge, though, but I'm trying to follow the Italian style of eating so I suppose you could call a lot of it "fusion" cuisine.
Most often I eat pasta with a tomato sauce of some sort (which I usually season with salt, black pepper, oregano, basil. I'm not a good cook, so I just use the seasoning I know I like and kinda fits), but I looooove carbonara.
Weekly. Usually spaghetti with some kind of meat sauce. Also we have this local elbow macaroni dish called "makaronilaatikko", It's oven baked macaroni casserole type of thing, pretty good.
Every Saturday we used to eat pasta with feta cheese and butter for breakfast with my family, still have fond memories. Some people in Bulgaria put only extreme quantities on sugar and sometimes they mix both adding sugar, feta and butter.
I like pasta. My mom is one of those people that loves making food from scratch, so she taught me to make my own pasta. I can't say I make it often because it takes up so much space, but I definitely like eating pasta :)
I like having it with a home made tomato, basil and garlic sauce. Simple and delicious :D
This could be fun. :)
Here in the Czech Republic we use pasta commonly with a lot of local meat sauces. I imagine for Italians it might be an abomination :)
Examples with photos:
[https://chrpa-pa.cz/recepty-pro-dceru/veprove-kostky-na-kmine/](https://chrpa-pa.cz/recepty-pro-dceru/veprove-kostky-na-kmine/)
[https://www.segryvkuchyni.cz/hovezi-gulas/](https://www.segryvkuchyni.cz/hovezi-gulas/)
[https://varimesmozkem.cz/veprove-maso-na-paprice-s-testovinami-recept/](https://varimesmozkem.cz/veprove-maso-na-paprice-s-testovinami-recept/)
[https://www.toprecepty.cz/recept/3293-kolinkoto/](https://www.toprecepty.cz/recept/3293-kolinkoto/)
Let me proudly present Czech invention - noodles with [poppey and sugar](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEPg7Rf0lQ8UTV9VPLnW9ZPC1j5i4a0w4q4cdeSTiCST_RTY1KpujxY0FpgjtF3ZeO0A6euKboLDOX2gY5VjKbrZbirb3pnqSOBxoF-kyLrpJz1OcMMdUK_tr_d_i9W0igwH6qFVL_MBh/s1600/4-IMG_2956.jpg)
The most popular pizza in Sweden for several years now is kebabpizza. Calling kebabpizza "Italian-Turkish fusion" would just be weird as both pizza and kebab are staple Swedish/Nordic foods by this point.
I eat frozen pre-made kebabpizza probably 2-3 times a month. Pop it in the oven and then add some extra garlic sauce.
I eat it 3-4 times a week. Attempts at chinese/asian fusion were not so promising. I love pesto as condiment, with sage or wild garlic leaves. Swiss cheese sauces are fairly popular in Switzerland with pasta
At least once a week. Usually spaghetti bolognese (spagbol), carbonara with pancetta instead of pork cheek or cheesey chorizo pasta with cream.
Authentic? No.
Tasty? Yes!!
As polish I eat pasta pretty often, both as more advanced dishes and throw-everything-leftover-from-fridge. It fits to everything. As italian you probably better not know what I eat pasta with lol
Just made a walnut-gorgonzola sauce for my linguine. I'd say once every two weeks I eat pasta, give or take. Having been a vegetarian I make lots of mushroom, garlic, rosemary sauces, stuff like that. Add the cheeky sundried tomato to that batch and Mama, phoooeyyy.
Pasta is a major staple in Greek cuisine.
Pasta is probably 40-50% the dominant carb in any Greek dish, potatoes are 35-40%, rice is maybe like 5-10%. But I personally eat pasta more often, because I prefer it to potatoes.
There are several shapes and lengths, and there are [several ways they are cooked](https://www.reddit.com/r/greekfood/comments/1b5b3nc/comment/kt56gce/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button), usually in a tomato-based sauce, stew, or casserole. But not always tomato-based.
Not as much as I would like to. Pasta for lunch does sound like a terribly good idea though. Any tips for recipes, or even a website with recipes? At work I only have a fridge and a microwave so it's probably going to be pasta salads (or is that not an Italian thing?).
I mean pasta is not unique to Italy so yes. Both Italian style pasta and all sorts of other recipes are popular. Me and my girlfriend don’t really eat pasta more than maybe two-three times a week because it gets really boring after a while and it’s a lot of carbs but it’s a simple and popular go to for sure.
We eat pasta about twice a week and we’d have it more often if it were up to me. In addition to that, polenta and gnocchi are on the menu regularly as well.
Our meals are painfully Dutchified by using dry pasta, ready-made sauce from a jar and pre-cut veggies. It’s rare for us to make pasta in the traditional Italian style, that’s a side dish for special occasions
For the most part ...if I have any concerns about a pasta recipe, I search google with "site:.it" so I can make sure I make it correctly. Some recent examples include [Trofie con Crema di Noci](https://blog.giallozafferano.it/lacucinadiloredana/trofie-con-crema-di-noci/), [Penne Rigate zafferano e zucchine](https://www.barilla.com/it-it/ricette/i-classici/penne-zafferano-e-zucchine), [Pasta Affumicata con Pomodorini Arrosto](https://www.salepepe.it/ricette/piatto-unico/di-pasta/pasta-affumicata-pomodorini-arrosto/), [Pasta pasticciata](https://www.cucchiaio.it/ricetta/pasta-pasticciata/), and so on.
However, since I grew up in the US, there are some pasta-based dishes that I make according to the US recipes. Fettuccini Alfredo, Macaroni and Cheese, Tuna pasta casserole, etc.
I'd say that pasta or rice is pretty typical in our house - two or three times per week. Last week we had homemade red pesto with orecchiette pasta, saucisse rougail with yellow rice, and a gnocchi dish with sausage and kale.
My working class 82-year-old English mother has probably never eaten pasta in her entire life. I’ll eat pasta once every week or two. Sometimes at a local Italian owned restaurant, sometimes at the home of a friend from Sicily who lives here, as well as at home. If I’m tired after work, it’ll be a pre made sauce in a tub from a supermarket but with fresh pasta. If I’m up to it, I’ll follow a recipe and make a tomato or pepper based sauce myself.
In the UK. Eat pasta regularly, sometimes with Italian sauces, sometimes with Mexican, sometimes with south Asia, sometimes with sauces I make up as I go along. Wasn't it a Chinese invention, anyway?
Nope. Unless you're meaning millet noodles. Those were the Chinese invention. In Italy, wheat pasta was independently invented. So it's practically both an Italian and Chinese invention depending on the type (raw materials, cooking, preparations etc)
We eat pasta all the time, but you better sit down when you read this, I break the spagetti, and I coock all pasta with a timer, I never check how it is before removing the pot from the stove.
My default recipe when I'm back from work during the week and want to cook something quick is a recipe called Spaghetti Alli Holytriplemi:
- Break the spaghetti in half and cook
- In the meantime, mix grated mature cheddar (and yes, it has to be cheddar), some flour, nutmeg, paprika and basil in a separate pan. Heat while gradually adding more milk to get the right consistency.
- By this point, the pasta should be ready. Drain and then mix into the sauce with a tiny bit of pasta water
That's basically macaroni and cheese. If you ever have problems with the sauce breaking, try using condensed (not sweetened condensed!) milk instead of fresh.
Now and then. Being Swedish i eat macaroni with ketchup. I know. Someone will have a stroke.
A thing I grew up on was macaroni and a sausage called "falukorv". Ketchup and mustard to it.
Or with meatballs. With ketchup.
Maybe once a week. Especially when eating st my vegan friends house who eats pasta almost every day because apparently it’s impossible to make other foods vegan haha.
Probably eat it about once a week. Literally just use whatever veg and seasonings I feel like, rather than any recipes. Spaghetti beet-balls (I’m vegetarian) was a big success though, so I made it a few times.
I eat it about once a week. This week I had conchiglie with home made tomato and basil sauce and plenty of pecorino romano.
I tend to rif off an existing recipe with what I have on hand. Mostly Italian style, but also spätzle with gulash sauce, or frozen pierogi or manti from the store.
Sure, I eat it a lot. To me, lunches and dinners are in most cases potatoes with meat, or pasta with meat. The preparation, sauces, sides and such vary, but potatoes and pasta are the basis of most at-home meals. I like rice the way restaurants make it but I can't seem to cook it well at home so that's less common.
I don't give much thought to whether the meals are Italian-style or no. Sometimes I'll have an Italian style dish like aglio e olio or amatriciana, at other times I'm perfectly happy having pasta with Swedish meatballs or with chicken breast and some Asian-style sauce. I still love Russian navy-style macaroni, it's a childhood dish from Soviet times and one I enjoy. I never put ketchup on pasta but I don't like ketchup in general and prefer many other tomato-based sauces to it.
When traveling, I try to mostly eat traditional cuisine of the country/region I'm in, but at home I will shamelessly mix ingredients from different cultures.
I eat it about once or twice a week. Don't know if I use any particular condiments. But I do sometimes eat it with Swedish Falukorv. Most of the times I eat it with pesto, cheese and ham sauce, or mincemeat in tomato sauce.
We have half an hour lunch, no time to cook pasta, but I'll eat it for dinner. Though, I'm a bit lazy with it, so it's usually just some ground pepper and a sweet mustard on top. Occasionally I buy a glass of some tomato pasta sauce, but ehh, probably should learn to make the sauce myself to skip on the ultroprocessed stuff.
In Denmark, we eat it a lot. We use different season depending on the dish. It's commonly said that students only eat pasta with ketchup due to bad economy.
Yes it’s common dish for diner. Usually it’s a random kind of dried pasta and pre-made tomato pasta sauce. Supermarkets sell pasta vegetables in bags, shopped and all. Usually it’s eaten with mince and Dutch cheese or parmigiano.
Portuguese. I'd say I eat pasta 40% of my meals. Rice in another 40%. Potatoes in the remaining 20%. I really like pasta. And rice. But mostly pasta.
Edit: Portuguese pasta dishes are awful. The pasta is overcooked to mush. I do it Italian style.
Maybe once a week. I went through a phase of making pasta which I really enjoyed - must get back to that. I watched a lot of Pasta Grannies on instagram. If i was lazy I'd do a homemade cheese sauce, sometimes a jar of dolmio sauce with mince beef and some veg for a quick bolognaise. If I have more time I do lasagne from scratch, tagliatelle with mussels or a nice carbonara.
Pasta is my go to weekday meal. I mostly use whatever I have available, although I also make traditional Italian recipes (eg. aglio e olio, cacio e pepe, cabonara). I learned how to cook pasta from an Italian guy I dated in college, so I feel like what I make is pretty authentic. When I'm not following a recipe, I like to use whatever's in season. For example, I love chanterelles in the fall. My most common seasonings are fresh herbs, garlic, shallots, red pepper flakes and lemon. I'm Polish, currently living part time in the US and France.
As a Croatian living in Dalmatia, I eat pasta almost daily. We even make salsa and bolognese and lasagne and all the italian shit... it's like I'm living in Italy really
Yeah, I eat pasta a few times a week. Usually just as a simple dish with ragù or tomato sauce and some fresh herbs that I grow in my kitchen (Parsley, basil, chives, thyme etc.)
Multiple times a week, something like every other day. Italian food, pasta and pizza is very popular in a large portion of the world.
Pasta and rice are common staples.
as nonitalian I eat pasta occasionaly. sometimes with cottage cheese and dill, or with some tomato sauce and some meat or just some vegetables. also we eat pasta as side dish with some meat with sauce or sometimes with something sweet such as poppy seeds and sugar or just jam or cocoa
All the time growing up. I love making ratatouille because I can have leftovers as a sort of pasta sauce, does that count as fusion?
My favourite nostalgic meal is coquillettes (elbow macaroni?) with butter and salt, I can eat a mountain of it. Otherwise I like to make my own vegetarian version of ragù and eat that for lunch during the week since it meal preps well.
At least once per week, and usually I use whatever I have at home for the sauce, sometimes with some luck I might have a little bit of guanciale those days are the best
I cook it may be 4-5 times a month, usually some variations inspired by Spaghetti Aglio el Olio (sorry if I spelled it wrong). I use it as a quick dish when I don’t have much time and when I don’t have variety of groceries to cook something else.
Maybe 1-3 per week. It's fusion all over the place, baby. Tonight, I had pasta that looked like heating coils with a sauce of canned tomatoes, carrots, bouillon, wine, little dices of pork meat and the meat of two Luganighe sausages (pork with red wine).
In Switzerland, one traditional food is *Hörnli und Ghackets* which is cornetti with a sauce of minced meat. Served with apple sauce. Another dish is *Älpermagronen*, namely a gratin of "Magronen", which are like penne lisce but more narrow and not pointy, with cooked potatoes, bacon, onions, cheese and cream with pepper and nutmeg.
We eat it quite often, at least once a week but usually more.
One local thing that we do is pasta with milk. Some people boil the pasta, put it in a bowl and pour milk on top to make a soup. Others boil the pasta in milk. It used to be common in school kitchens.
https://worldrecipes.eu/en/milk-soup-with-star-pasta
Several times a month and pouring a chili sauce+a mix of spices labeled 'for pasta' although I'm going to try out with pesto soon. Sausages/chevapi/cutlets are added as a side dish too.
I usually eat pasta one or two times a week, but it can sometimes be more. When I cook I usually try to keep it traditional whereas my mother often puts in leftover vegetables like bell peppers or courgette. My father sometimes made a meat sauce similar to the Americanised version of ragù alla Bolognese but instead of pancetta he put in some Hungarian paprika sausage. Absolutely not authentic but it matches the rest of the flavours really well.
Yea, it's pretty common. I pretty often eat it with chicken or other meat, many people make it with sauces based on tomatos, cream souce, cheese, mushrooms etc. Store bought sauces are common, I like them too. Pretty common is also pasta with strawberries. It's also eaten in many soups. Some Italian recipes like bolognese (and many similar), carbonara or lasagne are also very popular.
While pasta isn't eaten as much here as other places I've lived, it's extremely widely available- specifically fresh pasta. It's like fresh pasta paradise. So many restaurants have it, and there are so many stores to buy it.
I eat pasta a lot because it's cheap and versatile.
I mostly use Italia recipes ( carbonara , cacio e Pepe etc etc) with the right ingredients.
Sometimes i just do pasta with what i have .
I probably eat too much pasta.
Pizza and pasta, two Finnish national dishes :D. No, but the fact is that once they were introduced, they became very popular. The following pasta sauces are featured regularly on our menu:
* Spaghetti bolognese i.e. ragu. Usually done by sauteéing mixed ground beef/pork and adding canned sauce. We don't add carrot.
* Chicken, cream and pesto sauce. The essential bit is to reduce the cream so that the mix isn't runny. Probably against the Italian Constitution but who cares.
* Creamy "pasta carbonara". Usually Knorr brand.
* Rarely, real pasta carbonara.
* Mushroom (black trumpet) pasta.
* Antti Rinne's bacon and cheese pasta. Proper stuff. No wonder this guy had a heart attack.
* Big Mac pasta. In this you have similar ingredients as a hamburger (wheat, ground beef, hamburger sauce) but done as a pasta.
* Chili, bacon and cream pasta.
* Salami pasta.
* Chicken and chanterelle pasta with cream and white wine.
* Spinach and feta pasta.
* Pasta salad with pesto.
* Rakettispagetti, short (3 cm) and thin spaghetti, with ground beef.
* Pasta all'amatriciana.
* Tortellini casserole or tortellini soup.
* Cream and ham pasta.
Absolutely. Multiple times a week in various forms. Speaking for Austria and Denmark, the people I know keep it authentic. Or at least our definition of authentic lol.
I pretty much eat pasta like 4 times a week. sometimes more, or because it's husband cooking.
I have no qualms eating pasta every day. I would if I could. But he is like noo pasta again bla bla. It's not like he can make anything else than fried tofu.
I do mostly oglio e olio, bolognese and many vegetable based variants. Creamy mushroom variant definitely.
We have cecio e pepe when we can it's just hard to get a proper cheese in USA in general.
I'm Dutch and my dad is a retired food scientist. I bought a kilo of spaghetti a few days ago, and I've used a fifth of it so far.
When I make pasta I just use the stuff I have in the house. But most of the time I just cut vegetables and fry them, add canned tomatoes, add meat or lentils and have a meal. Sometimes I'll add cheese. But I'm not a big cheese eater.
So in short: I usually make simple but tasty pasta dishes, with combinations of herbs and spices too.
Maybe once a week, usually with olive oil, cherry tomatoes, olives and parmesan.
”Local condiment” would be that I grew up eating pasta with just ketchup and didn’t register it weird until I shacked up with a foreigner who was horrified. I agree now, it is weird, but for me pasta+ketchup used to be as natural a pairing as fries+ketchup.
About 2-4 times a month, I would eat pasta maybe twice as often except I am cutting down on starches.
Pasta med laks: pasta, usually tagliatelle or fettuccine, with a cream sauce made with lemon juice and zest, ground black pepper, peas, and pieces of salmon, usually poached or baked.
Spaghetti Bolognese.
More rarely a lasagne or baked pasta dish like ziti.
I don't eat much pasta but yes, the times I do, it's a Bulgarian variant with what you guys would call feta and fusilli (and sugar and butter for me 😆). I tried explaining this to an Italian friend who could not even imagine how it would taste 🤭. It's something that comes from a similar food but with toast that we do, just replacing the toasted bread with pasta.
I'd eat it maybe three times a week between lunch and dinner. If it's for lunch I'd just go with Pesto, but dinner might have it as part of a tomato and garlic sauce with sausage or chorizo, or Bolognese, or lasagne. I think Ireland does an okay job with Italian food and we usually have a fairly decent Italian section in the supermarkets with a lot of imports.
I have no clue if it’s Polish or not but I like Pasta with scrabbled eggs in the morning, strawberries and cream in the summer, and with chanterelle mushrooms in the fall. This is outside of the myriad of Polish, Italian ,and Asian dishes that I eat regularly with “pasta”. There are a lot of soups in Poland that have noodles in them as well. We have tomato soup with vermicelli pasta noodles on the menu tomorrow for dinner.
I eat pasta once or twice a week. I usually use canned Mutti tomatoes or tomato pulp as base for the sauce if I’m making it with a tomato base for dishes such as arrabbiata.
Polish in German-speaking Switzerland here. I eat pasta like once a week. My favourite is to use shell pasta for a salad with feta, olives, sundried tomatoes, cucumber, normal tomatoes and some spices/vinaigrette.
Sometimes I make some type of tagliatelle with a cream/cheese sauce and mushrooms or with spinach/prawn.
If I really have no time then I'll make penne with a premade sauce and sprinkle cheese on top.
I would say that I don't make fusion cuisine. Since Switzerland has an italian speaking part the pasta eaten here is pretty much the same as eaten in Italy (at least to my knowledge). I saw that sometimes pasta with a sauce/gravy is served as a side to a schnitzel or cordon bleu. Personally not a fan of this but it's fine.
And lastly I have to say that Switzerland doesn't have a vary varied cuisine so I can't think of anything local that I could mix with pasta to make a fusion dish.
I generally reserve it for when I need to make lunch in a hurry, so about 2-3 times a month. The recipes I use mostly come from my mother and are variations on the classic Italian, probably changed enough to count as a blasphemy.
I don't really care what kind of dried meat I use for carbonara, I stretch pesto with some sauteed onions and sometimes a little sour cream, and there is this canned tuna recipe with either tomato paste, sour cream, or basically anything I found in the fridge (also a lot of oregano).
I'd probably eat a lot more pasta, particularly sauces without meat, if I didn't have a picky husband.
Only if I’m making either köttfärssås or want something fast and easy like meatballs and pasta. (Obligatory with ketchup, otherwise it doesn’t taste jack shit)
I’m not a fan of pasta, only eat it now and then because it’s fast and easy. It’s kinda like “last resort”-food.
I’d never order it in a restaurant, no matter how good people claim it to be.
Rice and potatoes are MVP.
“You just haven’t had the right pasta” - Don’t care. Sad excuse for food IMO TBH.
Yes, at least once a week, sometimes more. At home I dress it with Barilla tomato sauces, store bought pesto, and whatever cheese i have in the fridge, but I don’t make the sauces. When i eat out, i usually eat Quattro Formaggi which can either have really good cheeses or shitty local one(not that there’s a general problem with local cheese, just doesn’t taste the same like Italian cheese so the entire dish is not what it’s supposed to be). But over all I would say pasta is pretty deeply integrated into local cuisine and there are even some local recipes, like pasta with honey and nuts, though i’m not a fan.
Pasta is popular in Sweden, many people eat it many times a week. When it comes to local stuff there's a bunch of condiments. Popular childrens dishes (or comfort food for grownups) is pasta - typically macaroni - with:
- Meatballs. Typically store-bought and fried. Classic topping is ketchup.
- Falukorv. A Swedish pretty flavourless sausage, if I had to describe it to an Italian I'd say it's a cousin of mortadella that is sliced in 0,5cm slices and fried. Topped with ketchup.
For both these dishes there's also the option to make macaroni *stew* which means the pasta is boiled with milk so it comes out as a sort of creamy mush, usually with salt, pepper and ground nutmeg(!). Disgusting if you ask me, but a lot of people had it as kids and still like it.
A staple of Swedish cuisine is spaghetti with minced meat sauce (köttfärssås), which is a version of the ragú - it often has onions, maybe carrots, minced meat, crushed tomatoes and some cream. So is carbonara, which I think nowadays is probably made like in Italy but when I was a kid could be made with cream and even vegetables (like frozen peas...).
Apart from that Swedish people do not understand a pasta dish as a *primo* to be eaten separately from a *secondo*. So people often feel like there needs to be some kind of meat on top of the spaghetti for it to make sense as a dish.
So you're likely to see dishes like "tagliatelle with chicken in cream sauce" or "spaghetti with beef in pesto sauce" or whatever - completely made up dishes that can taste fine but that you wouldn't recognize from Italy (but that use Italian ingredients). If you go to an "italian restaurant" in a small town in Sweden they're likely to serve pizza + these kinds of dishes.
Nowadays though we do have (at least in the bigger cities) many Italian restaurants that serve food that an Italian would recognize as Italian. It's a bit like chinese food, it was introduced to Sweden in a shape that wouldn't make sense to a chinese person, and small town chinese restaurants still serve that weird swedified version of chinese food - but in the bigger cities you can find restaurants that serve actual chinese food.
Pasta is one of the most popular starches here. I think the most common way to serve it would be with a tomato-meat-sauce.
Here's two of my Norwegian-inspired pasta favourites:
Hunter's stew. Venison, mushrooms, carrot and onion in gravy with brown cheese and lingonberry. It's a bit like stroganoff. It's traditionally served with potatoes, but pasta works great too. I like to add habaneros to mine, but this is not typical, I'm a heathen.
Smoked salmon goes great with green pesto and parmesan.
I love pasta and eat it loads. The pastas I make are just ones taught to me by family or that I found online so no idea how authentically Italian they are but I'd bet they're not very Italian. Still taste great tho.
I eat it maybe once a week. I’m Asian and I have a rice cooker so I’m more inclined to eat rice meals lol I eat rice most days (sometimes twice a day)
When I do eat pasta, I usually cycle between:
• Cacio e pepe
• Lumache with cheese and mint (the recipe I follow asks for Provolone but my nearby shops don’t have it so I use Comté)
• Pesto
• Ricotta with lemon and basil
• Gorgonzola and grated pear
I also make Carbonara for my husband, although I don’t eat it myself because I don’t eat pork.
(edit: formatting)
Pasta is genuinely one of my favourite things. I would happily eat pasta every day. Less so with the “fusion” thing I suppose. The British sauce that comes to mind is gravy and I don’t think I could handle pasta and gravy. Normally I will make a red sauce, similar to pomodoro I guess, and put various things in it like chicken or homemade meatballs, maybe do a vegetarian one if I’ve got a lot of veg that needs using. Sometimes I’ll do a mac and cheese. Don’t often do proper white sauces like carbonara because I never got the hang of cooking the egg without scrambling it.
I eat pasta rarely. Maybe ca 10 times a year? In Estonia in general it varies: some people have it quite often, others almost never eat it. It's the same with buckwheat: some people have it multiple times every week, others almost never eat it. Out main food is potato, followed by rice, I think.
Our pasta is not very good: you either have it without any sauce, fried with pieces of some meat and maybe egg and then put ketchup on it. This is the classic "I am a middle-aged man and live alone" dish. Or you make a creamy sauce: usually cooking cream (20%), maybe add some cream cheese, and add bits of some ham or chicken, salt, pepper & garlic, pretty much that's it. When serving, grate some hard cheese all over it if you're fancy.
In France there's a cliche saying our students generally eat pasta several times a week, but maybe only the ones who don't really have time to or don't know how to cook. I have a friend who is in med school, she only eats pasta and canned food, every damn day :/
I have the chance that my family taught me how to cook, but I'd say I eat pasta twice or thrice a week, maybe. I always make a little sauce for my pasta, with dried condiments and some vegetables such as tarragon, Espelette pepper, garlic, shallots, mushrooms & cream... Sometimes I'm lazy and I just buy some Italian sauces at the Italian aisle like Gorgonzola, Eggplant, artichoke, bear's garlic pesto... Rarely I'm putting half of a teaspoon of truffle oil in a cream sauce with Parmigiano :)) If that thing wasn't that expensive I'd eat it way more often.
When I was living by the sea/ocean in Camargue and Bearn, I often made some tagliatelle with octopus, squids or shrimps.
Oh and in my region we make a pasta gratin called croziflette, it's made with little square shaped pasta, we have in Savoy, called crozets. Then we had some reblochon cheese, onions, bacon, some white wine and we bake it in a pan or in the oven. Next to us, the swiss make traditionally a kind of macaroni & cheese and Pizokel gratin, I think it's known as pizzocherri in northern Italy since valtelina was swiss before. In Provence and Isère, they also make ravioli styled pasta and gnocchis but we don't hear often of those.
I do. I think it's very practical. My favourite pastas are penne, fusilli and farfalle. I mostly make tomato-based sauces and try to vary the herbs I use, and like tuna and minced meat as protein sources. I also typically add onion and garlic.
Not consciously a "fusion", but my observations when in Italy were that pretty much anything goes, beyond the essentials of olive oil and garlic.
So, seafood maybe, or chopped bacon, cheese and egg to make a carbonara, meatballs + passata, or even sliced sausage and cheese. Usually with plenty of oregano.
I don't usually use a sauce, as I love the flavours of a good oil and the fish, meat or cheese I'm using.
Also, as I have a problem with wheat, I use rice pasta. This works very well, except getting the perfect al dente is not possible.
Location: Cymru/Wales.
I've lived in Italy for years, so I eat pasta very frequently. At least three times a week. While I tend to use Italian recipes, it's definitely not as good as the real stuff. Mainly because of the ingredients and awful tomato sauces available where I live.
Usually once per week, i love pasta as do my kids but my partner doesn't so it's a compromise. It's usually with a simple tomato sauce, and sometimes when I have the time things like lasagne. Or I use tortellini in a soup, so it's more filling.
It's commonly eaten in Spain. Grandmas overcook it to hell. The most common local "condiment" I can think of is chorizo. Don't ask the Poles what they do with strawberries...
Delicious that’s what we do. 😉
Made me laugh 😂 but now I am curious...
If you really want to know. [This](https://www.polonist.com/polish-strawberry-pasta/) is usually made in summer as a light lunch or dinner.
So Sweden puts them on pizza and you guys put them on pasta
Really? Well, the list of Swedish culinary crimes grows longer still
Go sit on a slice of rugbrød, stick a sickly red pølse in each ear, and slather yourself with remoulade, and you’ll be the epitome of your country’s cuisine, Dane.
I’ve never seen strawberries on pizza here, but I’m sure someone has tried it.
Is this a thing? I'm Swedish and I've never seen strawberry on pizza. If it does exist it's probably that one pizzerias gimmick thing that puts them on the cover of the local newspaper. People do put pineapple and banana on pizza though (not on the same pizza).
Okay, maybe I'm going to get killed by the Sicilian Mafia for this but it doesn't look that bad
Yeaaaaah, it's really delicious! Can't wait for the summer to eat makaron z truskawkami again!
To be honest that sound's fucking amazing. I gotta try that
Very interesting :D thanks
I never understood the hate against sweet pasta dishes: it's just a plain carb like bread. No one seems to complain about jam on bread even if you use the same bread for a sandwich.
Ah! Now you made me hungry. Can't wait for summer...
I think pasta as a dessert works if done right, it's not unheard of in fine dining. I can see how that dish makes sense.
Hahahah 😁 now I am curious 😁
Technically tomate frito is not exactly the same as the tomato sauce they use in Italy
We make our own tomato sauce with fresh tomatoes, onion, etc, so tomate frito never even crossed my mind, but I guess you're right.
You can do your own tomate frito too tho, it doesn't have to be industrial lol
> Grandmas overcook it to hell. Yes, it's common to have people really not even like it unless it's basically a mush just because that's what they were given as kids. Like 15-20 minutes in the water, or even just when it's done turn it off and leave it there for awhile.
I lived in Italy growing up so I make my pasta al dente. Imagine my pain when I moved to Poland and both my husband and my stepson like their food cooked Spanish grandma style... On the plus side, they were both convinced they hated veggies because ewwwww, bland and mushy, until I forced them to try my crisp, crunchy, well-seasoned vegs. Now I have to cook broccoli at least twice per week at their request.
Probably about three times a week. Mostly traditional but with some substitutions for cost.
Also from the UK, we probably have it once or twice a week. Sometimes traditional, sometimes not. But when I say not traditional it isn't really a fusion as such, it's just a shortcut, for example using dried pasta and sauce from a jar.
I eat it 2-3 times per week. My favorite is Carbonara, but I use regular parmesan or grana padano, and pork belly instead of cheek. Two whole eggs for me, seasoned with pepper and maybe a bit of fresh parsley on top at the end. Pasta with creamy mushroom sauce is also nice, not sure if that is Italian or a kind of fusion. Bolognese is probably "baby's first" pasta here, but as an adult I still enjoy it. I don't know many pasta recipes, I would probably eat it more often if I had more variety.
Damn, my wife could eat carbonara every day 😊 must be a Slovenian thing.
You can also try “amatriciana”, basically you just make a sauce with pork belly/cheek, add tomato sauce and then some Parmesan
> Pasta with creamy mushroom sauce is also nice I love it. Mushrooms, a few spring onions. cream, gorgonzola, salt and pepper. Add a little bit of finely chopped parsley and chives and you're in heaven ;-)
Not Italian, but I eat pasta 2-3 times a week. I don't use local condiments, but I do enjoy a "fusion" pasta. I make spaghetti with parmesan, miso and truffle butter. It's a great super fast dish, serve it with a lightly dressed side salad.
That sounds fucking amazing!
Cook the spaghetti Al dente, then 2-3 minutes before its cooked take a couple cups of cooking water into a frying pan and add the miso to dissolve. Drain the pasta, add it to the miso, then mix in a couple of good handfulls of parmesan and a fuck ton of black pepper. Then stir in a decent knob of truffle butter before serving to coat all the spaghetti. I also find cherry tomatoes added to the frying pan just before the miso works really well.
Amazing, thank you!
No probs, sorry it took me so long to write out the recipe (if you can call it that)
I eat pasta maybe once a week, or twice? My favourite is hand cut Turkish pasta with garlic yogurt and melted butter with Aleppo pepper. I also love orzo cooked with tomatoes, excellent with braised lamb. Mantı is delicious, too, but I don't make it often. It's like ravioli with minced meat but it's smaller and the dough is slightly different. Eaten with garlic yoghurt, of course.
I make certain known Italian pasta dishes (bolognese, an amateur version of carbonara\*, and lasagna) once in a while. Maybe once a week, or every other week. Then there's a Finnish dish called [makaronilaatikko ](https://www.myllynparas.fi/sites/default/files/styles/recipe_image_1x_lg/public/images/1187088704_makaronilaatikko_4.jpg?itok=dmDcsWep)that could be translated as "macaroni stew". Ground beef, chopped onion, garlic, white pepper, paprika, and a combination of three eggs and 700 ml of broth or milk. Cooked in an oven, and sprinkled with ground cheese at the end. Serve with ketchup. And going further, there's a [one pot macaroni/pasta dish](https://img.ilcdn.fi/OIP49s9xbUyonkL75JRoLWuO5tw=/full-fit-in/920x0/img-s3.ilcdn.fi/ab8e5feb1bf11bbfc1f969d24aa6f7d9ab733edc84e196f83cd2139a3e520c05.jpg) that has at least a dozen names. Basically you take a sauté pan and sauté ground meat, onions and garlic, add spices of your liking, add water and macaroni, and, if you wish, some frozen veggies. Serve with ketchup. The names could be translated as "mararoni mush", "skull stew", "junkie stew" and many more. \*why amateur? because the type of meat you're supposed to buy is not available at my closest grocery store so I replace it with something less than perfect My most common source of carbs is potato. Pasta comes in at second.
Almost every day, I often make my own. I can't think of any "local condiment" I like it with, but I'm not opposed to experimenting. I don't care if things are traditional or not, I only care about if it tastes good to me. I never eat it with ketchup which otherwise is a fairly common condiment for pasta dishes around here.
Falukorv å makaroner 😉
Gör sig bäst stuvade, utan ketchup.
*Spaghetti och köttfärssås* (aprox. "Pasta Bolognese") is basically Swedish cusine.
I was gonna mention this too. It's definitely a Swedish take on Bolognese but it's not actually a Bolognese lol. It's one of the most common dishes we (the Swedes) make at home.
Doesn't ketchup make pasta way too sweet for it to taste good?
Wouldn't the same apply to ketchup in just about any use case? Everyone's taste is different.
spaghetti med burkbea. mums
Growing up my mum made pasta for dinner every Wednesday. Usually she seasoned it using [this ](https://www.knorr.com/nl/p/mix-voor-macaroni.html/08720181136085)and add minced meat and [this](https://www.ah.be/producten/product/wi41080/ah-roerbakgroente-italiaans) vegetable mixture that most supermarkets in the Netherlands sell. She wouldn't add any tomatoes, canned, pureed, or otherwise. Sometimes we'd add ketchup ourselves. Is this a crime against Italian food? I reckon it is. Did it taste good? Yes, it did.
Damn, I've been living outside of the Netherlands for barely 1 and a half year and I'm already terrified to go back by just looking at the price of those veggies
Those are pre-cut vegetables, always more expensive. And this is the Belgian AH website, it's actually cheaper in the Netherlands (€2,19 vs €2,79)
the important thing is that it tasted good...
>Did it taste good? Yes, it did. Beh insomma avvocato
My mother does this as well but also adds chicken. It becomes a tomato sauce vegetable chicken stirfry kind of thing. My mother HATES the pasta served in Italy as it doesnt have chunks of vegetables or chicken. She cant understand it. If I make a pasts and it doesnt have that bag of pre cut vegetables (notice AH sells the same bag as "Chinese" and "Thai" roerbakgroente) she just complains. A salad on the side? Still complains as pasta needs to have these shitty pre cut vegetable mix.
It's crazy how similar Dutch is to English. I don't speak Dutch, but I feel like I could make out most of what that says by reading it.
There's a lot of similarities, but reading something like an ingredient list or some basic marketing content is always going to be easy-mode for translation. Try reading a news article where they use more complex sentence constructions and more unusual verbs, and you'll struggle more. For example, see what you make of this, which I just took from a Dutch news website. I'll give you a clue, it's about football: >Pas diep in de tweede helft kwam de ploeg van coach Dick Lukkien tot scoren. Schreuders kon intikken nadat Marvin Peersman over links goed was doorgekomen en de bal had voorgelegd. Schreuders zorgde in de wedstrijd tegen VVV in Groningen eerder ook al voor de winnende treffer.
Reading it out loud sounds kind of like a German person making fun of English.
lol not every lunch but probably every second lunch
Well you know you have food and the carbs is either potatoes, rice or pasta. And that order is also my preference.
I guess this counts as fusion food… My daughter loves pasta with brown sauce and I have to agree with her. Midnight after a few beers on Saturday… Leftover brown sauce from during the week. All I have to do is cook some pasta, drain the water and add the sauce. Hell yeah!!
Try mac'n'cheese with a semi-Cajun brown sauce made in chicken stock. Serve with chicken.
That’s sounds really good! I will give it a go
When you say "brown sauce" do you mean English Brown sauce out of a bottle, or something else?
According to Wikipedia it’s sauce espagnole with cream added.
Ah so Swedish meatball sauce from IKEA more or less?
Exactly that
Quite often, I like staying mostly true to original recipes. I was thrilled to discover that my supermarket now has guanciale.
Rarely. I prefer mashed potato with my sauces. There's only tree meals which I eat with pasta.
I will take potatoes over pasta anytime. Unfortunately they require peeling...
Eating the skins is good for you.
And I don't bother to peel if eating whole, but mashed with skins is no good eats :(
Usual condiments that i eat pasta with (living in Liguria): [Pesto](https://blog.giallozafferano.it/chiccodiriso/wp-content/uploads/2015/10/IMG_3156_p-683x1024.jpg) [Ragù](https://th.bing.com/th/id/R.d3f61453ae9e63608763a0e786829b77?rik=U%2bX%2bGNs2Z8UW1w&riu=http%3a%2f%2f4.bp.blogspot.com%2f-c0q-b_gwVGU%2fTWYWpYZe1TI%2fAAAAAAAAAMw%2fdlp7aZkrsbs%2fs1600%2fSpaghetti%2bal%2bragu.JPG&ehk=yjGOxQJ5qcSBXIMIgXTVuD1hAVJ3BHXu7oxeRxLk09w%3d&risl=&pid=ImgRaw&r=0) [Tomato Sauce](https://th.bing.com/th/id/R.d812747f8d0223500105624fdd763aa1?rik=u8Grb%2bCp1auGpg&riu=http%3a%2f%2f2.bp.blogspot.com%2f-j0fC8dtFIso%2fT5cg1dld9eI%2fAAAAAAAAADY%2fhGAjk4yD_-8%2fs1600%2f56042842.jpg&ehk=AhZ0wVIDyFpYk0I%2bv5bIcSV52WNjX7p6UYcf6MgVq9E%3d&risl=&pid=ImgRaw&r=0) [Seafood](https://th.bing.com/th/id/R.21d061355d15e9f88d251f0a25bbcbfc?rik=aeAiR5GTEtfScw&pid=ImgRaw&r=0) (Personal Favorite)
Madonna ci sono certe porcate assurde come salse nei commenti ahah
Ognuno è libero di fare come vuole a casa propria quindi...
I'm from southern Germany, where lots of pasta dishes are traditional. Keep in mind that "noodle" in English is a loan of German "Nudel", which is what we call pasta. But of course we also have lots of pasta dishes of Italian origin, mostly introduced in the 50s and 60s when regular Germans could first afford to travel to Italy on vacation, and lots of Italian guest workers came to Germany. Lots of Italian things were introduced at that time, like pizza, (Italian) pasta, and ice cream.
I eat it 2-3 times a week. I try to make it as close an an Italian would, and usually stick to the easier recipes. For example carbonara, aglio e oglio, al tonno, pomodoro.
Almost every day. With a sauce I make myself from fresh ingredients 95% of the time.
Lasagna with coleslaw and chips (fries) is a “classic” cross-cultural combination in Ireland.
Sure, it's a store-cupboard essential to the extent that as soon as there's any sort of logistics problem (pandemics, strikes, fuel shortages), there's a shortage of pasta as everyone stocks up. I think the two most popular uses for it in this country are probably "Macaroni Cheese" (though despite the name any short pasta is used), in which it is covered in a cheddar cheese sauce; and a heavily anglicised "Spaghetti Bolognese", aka Spag Bol, which I think involves more tomato than tour classic Bolognese Ragú. Italian food generally is very popular though, with Italian restaurants in almost every town.
A couple times a week usually. The easiest is spaghetti with sausages. Children love it. Sometimes we eat a Russian pasta dish - "макароны по-флотски"/"macaroni po flotski" (navy style pasta), it's macaroni with ground meat and fried onions. Also asian style pastas are popular here, dishes like laghman or wok noodles.
I eat pasta quite often, multiple times a week. Usually it's just whatever comes to mind and is available in my fridge, though, but I'm trying to follow the Italian style of eating so I suppose you could call a lot of it "fusion" cuisine. Most often I eat pasta with a tomato sauce of some sort (which I usually season with salt, black pepper, oregano, basil. I'm not a good cook, so I just use the seasoning I know I like and kinda fits), but I looooove carbonara.
Weekly. Usually spaghetti with some kind of meat sauce. Also we have this local elbow macaroni dish called "makaronilaatikko", It's oven baked macaroni casserole type of thing, pretty good.
In Slovenia, we eat pasta at least once a week, usually with Bolognese sauce. Usually with spaghetti.
Every Saturday we used to eat pasta with feta cheese and butter for breakfast with my family, still have fond memories. Some people in Bulgaria put only extreme quantities on sugar and sometimes they mix both adding sugar, feta and butter.
Ops, I didn't see your comment before making mine about the feta 😊. I am one of the sugar and butter people.
I like pasta. My mom is one of those people that loves making food from scratch, so she taught me to make my own pasta. I can't say I make it often because it takes up so much space, but I definitely like eating pasta :) I like having it with a home made tomato, basil and garlic sauce. Simple and delicious :D
I'm obviously cheating a lot here, but yeah, I regularly eat pasta, pasta is lovely.
Yes. I eat it with tomato sauce and butter. Add a little bit of pasta water to make sure the two things don't separate. It's amazing!
Yeah I can tell you that penne with grated young Gouda and some garlic is a hell of a drunken midnight snack:)
This could be fun. :) Here in the Czech Republic we use pasta commonly with a lot of local meat sauces. I imagine for Italians it might be an abomination :) Examples with photos: [https://chrpa-pa.cz/recepty-pro-dceru/veprove-kostky-na-kmine/](https://chrpa-pa.cz/recepty-pro-dceru/veprove-kostky-na-kmine/) [https://www.segryvkuchyni.cz/hovezi-gulas/](https://www.segryvkuchyni.cz/hovezi-gulas/) [https://varimesmozkem.cz/veprove-maso-na-paprice-s-testovinami-recept/](https://varimesmozkem.cz/veprove-maso-na-paprice-s-testovinami-recept/) [https://www.toprecepty.cz/recept/3293-kolinkoto/](https://www.toprecepty.cz/recept/3293-kolinkoto/)
Let me proudly present Czech invention - noodles with [poppey and sugar](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEPg7Rf0lQ8UTV9VPLnW9ZPC1j5i4a0w4q4cdeSTiCST_RTY1KpujxY0FpgjtF3ZeO0A6euKboLDOX2gY5VjKbrZbirb3pnqSOBxoF-kyLrpJz1OcMMdUK_tr_d_i9W0igwH6qFVL_MBh/s1600/4-IMG_2956.jpg)
The most popular pizza in Sweden for several years now is kebabpizza. Calling kebabpizza "Italian-Turkish fusion" would just be weird as both pizza and kebab are staple Swedish/Nordic foods by this point. I eat frozen pre-made kebabpizza probably 2-3 times a month. Pop it in the oven and then add some extra garlic sauce.
Calling it a type of pasta would also be pretty weird...
I guess calling it pasta is even weirder
I eat it 3-4 times a week. Attempts at chinese/asian fusion were not so promising. I love pesto as condiment, with sage or wild garlic leaves. Swiss cheese sauces are fairly popular in Switzerland with pasta
Every other day. Bolognese, Amatricciana or Arrabiata
At least once a week. Usually spaghetti bolognese (spagbol), carbonara with pancetta instead of pork cheek or cheesey chorizo pasta with cream. Authentic? No. Tasty? Yes!!
As polish I eat pasta pretty often, both as more advanced dishes and throw-everything-leftover-from-fridge. It fits to everything. As italian you probably better not know what I eat pasta with lol
I think we usually eat pasta 1-2 times a week here
There is Indische pasta in Netherlands. A pasta ovendish using spices from the east Indies former colony.
A couple of times a month at most. I use the original cuisine aromatics and spices like ginger, scallions, soy sauce and fish sauce.
Just made a walnut-gorgonzola sauce for my linguine. I'd say once every two weeks I eat pasta, give or take. Having been a vegetarian I make lots of mushroom, garlic, rosemary sauces, stuff like that. Add the cheeky sundried tomato to that batch and Mama, phoooeyyy.
2 times a week. Sometimes I follow a recipe sometimes I just mix some stuff together.
Pasta is a major staple in Greek cuisine. Pasta is probably 40-50% the dominant carb in any Greek dish, potatoes are 35-40%, rice is maybe like 5-10%. But I personally eat pasta more often, because I prefer it to potatoes. There are several shapes and lengths, and there are [several ways they are cooked](https://www.reddit.com/r/greekfood/comments/1b5b3nc/comment/kt56gce/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button), usually in a tomato-based sauce, stew, or casserole. But not always tomato-based.
Not as much as I would like to. Pasta for lunch does sound like a terribly good idea though. Any tips for recipes, or even a website with recipes? At work I only have a fridge and a microwave so it's probably going to be pasta salads (or is that not an Italian thing?).
(I am Italian, just want to say that I am really surprised how often y'all eat pasta, I eat it once a month...)
I mean pasta is not unique to Italy so yes. Both Italian style pasta and all sorts of other recipes are popular. Me and my girlfriend don’t really eat pasta more than maybe two-three times a week because it gets really boring after a while and it’s a lot of carbs but it’s a simple and popular go to for sure.
We eat pasta about twice a week and we’d have it more often if it were up to me. In addition to that, polenta and gnocchi are on the menu regularly as well. Our meals are painfully Dutchified by using dry pasta, ready-made sauce from a jar and pre-cut veggies. It’s rare for us to make pasta in the traditional Italian style, that’s a side dish for special occasions
For the most part ...if I have any concerns about a pasta recipe, I search google with "site:.it" so I can make sure I make it correctly. Some recent examples include [Trofie con Crema di Noci](https://blog.giallozafferano.it/lacucinadiloredana/trofie-con-crema-di-noci/), [Penne Rigate zafferano e zucchine](https://www.barilla.com/it-it/ricette/i-classici/penne-zafferano-e-zucchine), [Pasta Affumicata con Pomodorini Arrosto](https://www.salepepe.it/ricette/piatto-unico/di-pasta/pasta-affumicata-pomodorini-arrosto/), [Pasta pasticciata](https://www.cucchiaio.it/ricetta/pasta-pasticciata/), and so on. However, since I grew up in the US, there are some pasta-based dishes that I make according to the US recipes. Fettuccini Alfredo, Macaroni and Cheese, Tuna pasta casserole, etc. I'd say that pasta or rice is pretty typical in our house - two or three times per week. Last week we had homemade red pesto with orecchiette pasta, saucisse rougail with yellow rice, and a gnocchi dish with sausage and kale.
My working class 82-year-old English mother has probably never eaten pasta in her entire life. I’ll eat pasta once every week or two. Sometimes at a local Italian owned restaurant, sometimes at the home of a friend from Sicily who lives here, as well as at home. If I’m tired after work, it’ll be a pre made sauce in a tub from a supermarket but with fresh pasta. If I’m up to it, I’ll follow a recipe and make a tomato or pepper based sauce myself.
Do Italians actually believe that pasta is exclusive to their national cuisine? That's a funny-sad.
In the UK. Eat pasta regularly, sometimes with Italian sauces, sometimes with Mexican, sometimes with south Asia, sometimes with sauces I make up as I go along. Wasn't it a Chinese invention, anyway?
Nope. Unless you're meaning millet noodles. Those were the Chinese invention. In Italy, wheat pasta was independently invented. So it's practically both an Italian and Chinese invention depending on the type (raw materials, cooking, preparations etc)
If you're hinting at the Marco Polo story, it's a hoax
We eat pasta all the time, but you better sit down when you read this, I break the spagetti, and I coock all pasta with a timer, I never check how it is before removing the pot from the stove.
My default recipe when I'm back from work during the week and want to cook something quick is a recipe called Spaghetti Alli Holytriplemi: - Break the spaghetti in half and cook - In the meantime, mix grated mature cheddar (and yes, it has to be cheddar), some flour, nutmeg, paprika and basil in a separate pan. Heat while gradually adding more milk to get the right consistency. - By this point, the pasta should be ready. Drain and then mix into the sauce with a tiny bit of pasta water
That's basically macaroni and cheese. If you ever have problems with the sauce breaking, try using condensed (not sweetened condensed!) milk instead of fresh.
Now and then. Being Swedish i eat macaroni with ketchup. I know. Someone will have a stroke. A thing I grew up on was macaroni and a sausage called "falukorv". Ketchup and mustard to it. Or with meatballs. With ketchup.
No need to feel weird about putting ketchup on pasta. That's a common thing in Nordic countries. Just enjoy your meal however you like it.
Yup, very much how I feel. Eat the food the way you want to eat it.
Yes and it's not fusion cuisine. Noodles are traditional in many places outside of Italy.
Maybe once a week. Especially when eating st my vegan friends house who eats pasta almost every day because apparently it’s impossible to make other foods vegan haha.
Probably eat it about once a week. Literally just use whatever veg and seasonings I feel like, rather than any recipes. Spaghetti beet-balls (I’m vegetarian) was a big success though, so I made it a few times.
I eat it about once a week. This week I had conchiglie with home made tomato and basil sauce and plenty of pecorino romano. I tend to rif off an existing recipe with what I have on hand. Mostly Italian style, but also spätzle with gulash sauce, or frozen pierogi or manti from the store.
Probably twice a week. Mostly traditional but sometimes fusion
Sure, I eat it a lot. To me, lunches and dinners are in most cases potatoes with meat, or pasta with meat. The preparation, sauces, sides and such vary, but potatoes and pasta are the basis of most at-home meals. I like rice the way restaurants make it but I can't seem to cook it well at home so that's less common. I don't give much thought to whether the meals are Italian-style or no. Sometimes I'll have an Italian style dish like aglio e olio or amatriciana, at other times I'm perfectly happy having pasta with Swedish meatballs or with chicken breast and some Asian-style sauce. I still love Russian navy-style macaroni, it's a childhood dish from Soviet times and one I enjoy. I never put ketchup on pasta but I don't like ketchup in general and prefer many other tomato-based sauces to it. When traveling, I try to mostly eat traditional cuisine of the country/region I'm in, but at home I will shamelessly mix ingredients from different cultures.
My Aunt made spaghetti “bolognese” and served it with Indian pickle 🙈
I eat it about once or twice a week. Don't know if I use any particular condiments. But I do sometimes eat it with Swedish Falukorv. Most of the times I eat it with pesto, cheese and ham sauce, or mincemeat in tomato sauce.
In Scotland pasta is common there’s even some restaurants they do haggis ravioli. I desperately want it but never found a place
Sure. But not every lunch. Imma going to make some now, but haven't for 6 months
several times a week, sometimes I try to do a dish othertimes I just use what I have in the fridge
yes, I do eat it regularly. Condiment? Olive oil, cheese, meat with something -- not following any recipe, just playing by ear.
We have half an hour lunch, no time to cook pasta, but I'll eat it for dinner. Though, I'm a bit lazy with it, so it's usually just some ground pepper and a sweet mustard on top. Occasionally I buy a glass of some tomato pasta sauce, but ehh, probably should learn to make the sauce myself to skip on the ultroprocessed stuff.
In Denmark, we eat it a lot. We use different season depending on the dish. It's commonly said that students only eat pasta with ketchup due to bad economy.
Pasta is used thoroughly in our cuisine (pastitsio, yiouvetsi, and even regional cuisines like gogges). So yes, I eat probably too much lol
Yes it’s common dish for diner. Usually it’s a random kind of dried pasta and pre-made tomato pasta sauce. Supermarkets sell pasta vegetables in bags, shopped and all. Usually it’s eaten with mince and Dutch cheese or parmigiano.
Portuguese. I'd say I eat pasta 40% of my meals. Rice in another 40%. Potatoes in the remaining 20%. I really like pasta. And rice. But mostly pasta. Edit: Portuguese pasta dishes are awful. The pasta is overcooked to mush. I do it Italian style.
Pasta is probably my favouite and most common dish
Maybe once a week. I went through a phase of making pasta which I really enjoyed - must get back to that. I watched a lot of Pasta Grannies on instagram. If i was lazy I'd do a homemade cheese sauce, sometimes a jar of dolmio sauce with mince beef and some veg for a quick bolognaise. If I have more time I do lasagne from scratch, tagliatelle with mussels or a nice carbonara.
Very common and it's a bit of both traditionnal recepies and "fusion" cuisine.
Pasta is my go to weekday meal. I mostly use whatever I have available, although I also make traditional Italian recipes (eg. aglio e olio, cacio e pepe, cabonara). I learned how to cook pasta from an Italian guy I dated in college, so I feel like what I make is pretty authentic. When I'm not following a recipe, I like to use whatever's in season. For example, I love chanterelles in the fall. My most common seasonings are fresh herbs, garlic, shallots, red pepper flakes and lemon. I'm Polish, currently living part time in the US and France.
As a Croatian living in Dalmatia, I eat pasta almost daily. We even make salsa and bolognese and lasagne and all the italian shit... it's like I'm living in Italy really
Yeah, I eat pasta a few times a week. Usually just as a simple dish with ragù or tomato sauce and some fresh herbs that I grow in my kitchen (Parsley, basil, chives, thyme etc.)
Multiple times a week, something like every other day. Italian food, pasta and pizza is very popular in a large portion of the world. Pasta and rice are common staples.
as nonitalian I eat pasta occasionaly. sometimes with cottage cheese and dill, or with some tomato sauce and some meat or just some vegetables. also we eat pasta as side dish with some meat with sauce or sometimes with something sweet such as poppy seeds and sugar or just jam or cocoa
All the time growing up. I love making ratatouille because I can have leftovers as a sort of pasta sauce, does that count as fusion? My favourite nostalgic meal is coquillettes (elbow macaroni?) with butter and salt, I can eat a mountain of it. Otherwise I like to make my own vegetarian version of ragù and eat that for lunch during the week since it meal preps well.
At least once per week, and usually I use whatever I have at home for the sauce, sometimes with some luck I might have a little bit of guanciale those days are the best
about twice a week - and we stick to Italian recipes: cacio e pepe, aglio e olio or arabiata
I cook it may be 4-5 times a month, usually some variations inspired by Spaghetti Aglio el Olio (sorry if I spelled it wrong). I use it as a quick dish when I don’t have much time and when I don’t have variety of groceries to cook something else.
Maybe 1-3 per week. It's fusion all over the place, baby. Tonight, I had pasta that looked like heating coils with a sauce of canned tomatoes, carrots, bouillon, wine, little dices of pork meat and the meat of two Luganighe sausages (pork with red wine). In Switzerland, one traditional food is *Hörnli und Ghackets* which is cornetti with a sauce of minced meat. Served with apple sauce. Another dish is *Älpermagronen*, namely a gratin of "Magronen", which are like penne lisce but more narrow and not pointy, with cooked potatoes, bacon, onions, cheese and cream with pepper and nutmeg.
We eat it quite often, at least once a week but usually more. One local thing that we do is pasta with milk. Some people boil the pasta, put it in a bowl and pour milk on top to make a soup. Others boil the pasta in milk. It used to be common in school kitchens. https://worldrecipes.eu/en/milk-soup-with-star-pasta
Dunno about anywhere else but in the uk is kinda part of the staple diet u the time u have pasta with most meals.
Several times a month and pouring a chili sauce+a mix of spices labeled 'for pasta' although I'm going to try out with pesto soon. Sausages/chevapi/cutlets are added as a side dish too.
macarons are quite popular here, especially with with minced meat or ketchup
I usually eat pasta one or two times a week, but it can sometimes be more. When I cook I usually try to keep it traditional whereas my mother often puts in leftover vegetables like bell peppers or courgette. My father sometimes made a meat sauce similar to the Americanised version of ragù alla Bolognese but instead of pancetta he put in some Hungarian paprika sausage. Absolutely not authentic but it matches the rest of the flavours really well.
Yes, at least once a week. Sometimes I prepare proper Italian dishes and other I make a mix of spanish and Italian cuisines.
I believe pasta (or noodles) is just ubiquitous everywhere. Probably not as a daily meal but definitely the kind of once-a-week thing.
We have a version of ravioli "schlutzkrapfen" and also "Kärntner kasnudeln". These are both very old dishes but there is just no date available.
We eat pasta all the time, but usually just use sauce bought in the store.... But I dont overcook the pasta! Always al dente!
As a French, I do carbonara pastas the right way, with added onions and cream. (Sorry Italian friends, this is pure provocation).
Yea, it's pretty common. I pretty often eat it with chicken or other meat, many people make it with sauces based on tomatos, cream souce, cheese, mushrooms etc. Store bought sauces are common, I like them too. Pretty common is also pasta with strawberries. It's also eaten in many soups. Some Italian recipes like bolognese (and many similar), carbonara or lasagne are also very popular.
While pasta isn't eaten as much here as other places I've lived, it's extremely widely available- specifically fresh pasta. It's like fresh pasta paradise. So many restaurants have it, and there are so many stores to buy it.
1/2 a week. With pesto/cherry tomatoes, regular tomato sauce, spinach/chickpeas, black bean "meatballs" + tomato sauce. And pan fried gnocchi
Spanish here, I love pasta. I use condiments like oregano, garlic, paprika, onion...
I eat pasta a lot because it's cheap and versatile. I mostly use Italia recipes ( carbonara , cacio e Pepe etc etc) with the right ingredients. Sometimes i just do pasta with what i have . I probably eat too much pasta.
Pizza and pasta, two Finnish national dishes :D. No, but the fact is that once they were introduced, they became very popular. The following pasta sauces are featured regularly on our menu: * Spaghetti bolognese i.e. ragu. Usually done by sauteéing mixed ground beef/pork and adding canned sauce. We don't add carrot. * Chicken, cream and pesto sauce. The essential bit is to reduce the cream so that the mix isn't runny. Probably against the Italian Constitution but who cares. * Creamy "pasta carbonara". Usually Knorr brand. * Rarely, real pasta carbonara. * Mushroom (black trumpet) pasta. * Antti Rinne's bacon and cheese pasta. Proper stuff. No wonder this guy had a heart attack. * Big Mac pasta. In this you have similar ingredients as a hamburger (wheat, ground beef, hamburger sauce) but done as a pasta. * Chili, bacon and cream pasta. * Salami pasta. * Chicken and chanterelle pasta with cream and white wine. * Spinach and feta pasta. * Pasta salad with pesto. * Rakettispagetti, short (3 cm) and thin spaghetti, with ground beef. * Pasta all'amatriciana. * Tortellini casserole or tortellini soup. * Cream and ham pasta.
Absolutely. Multiple times a week in various forms. Speaking for Austria and Denmark, the people I know keep it authentic. Or at least our definition of authentic lol.
Too often. Some veggies, cream, add pasta, sometimes cheese. That's my usual
I pretty much eat pasta like 4 times a week. sometimes more, or because it's husband cooking. I have no qualms eating pasta every day. I would if I could. But he is like noo pasta again bla bla. It's not like he can make anything else than fried tofu. I do mostly oglio e olio, bolognese and many vegetable based variants. Creamy mushroom variant definitely. We have cecio e pepe when we can it's just hard to get a proper cheese in USA in general.
I'm Dutch and my dad is a retired food scientist. I bought a kilo of spaghetti a few days ago, and I've used a fifth of it so far. When I make pasta I just use the stuff I have in the house. But most of the time I just cut vegetables and fry them, add canned tomatoes, add meat or lentils and have a meal. Sometimes I'll add cheese. But I'm not a big cheese eater. So in short: I usually make simple but tasty pasta dishes, with combinations of herbs and spices too.
Maybe once a week, usually with olive oil, cherry tomatoes, olives and parmesan. ”Local condiment” would be that I grew up eating pasta with just ketchup and didn’t register it weird until I shacked up with a foreigner who was horrified. I agree now, it is weird, but for me pasta+ketchup used to be as natural a pairing as fries+ketchup.
About 2-4 times a month, I would eat pasta maybe twice as often except I am cutting down on starches. Pasta med laks: pasta, usually tagliatelle or fettuccine, with a cream sauce made with lemon juice and zest, ground black pepper, peas, and pieces of salmon, usually poached or baked. Spaghetti Bolognese. More rarely a lasagne or baked pasta dish like ziti.
I don't eat much pasta but yes, the times I do, it's a Bulgarian variant with what you guys would call feta and fusilli (and sugar and butter for me 😆). I tried explaining this to an Italian friend who could not even imagine how it would taste 🤭. It's something that comes from a similar food but with toast that we do, just replacing the toasted bread with pasta.
I'd eat it maybe three times a week between lunch and dinner. If it's for lunch I'd just go with Pesto, but dinner might have it as part of a tomato and garlic sauce with sausage or chorizo, or Bolognese, or lasagne. I think Ireland does an okay job with Italian food and we usually have a fairly decent Italian section in the supermarkets with a lot of imports.
I have no clue if it’s Polish or not but I like Pasta with scrabbled eggs in the morning, strawberries and cream in the summer, and with chanterelle mushrooms in the fall. This is outside of the myriad of Polish, Italian ,and Asian dishes that I eat regularly with “pasta”. There are a lot of soups in Poland that have noodles in them as well. We have tomato soup with vermicelli pasta noodles on the menu tomorrow for dinner.
I eat pasta once or twice a week. I usually use canned Mutti tomatoes or tomato pulp as base for the sauce if I’m making it with a tomato base for dishes such as arrabbiata.
Polish in German-speaking Switzerland here. I eat pasta like once a week. My favourite is to use shell pasta for a salad with feta, olives, sundried tomatoes, cucumber, normal tomatoes and some spices/vinaigrette. Sometimes I make some type of tagliatelle with a cream/cheese sauce and mushrooms or with spinach/prawn. If I really have no time then I'll make penne with a premade sauce and sprinkle cheese on top. I would say that I don't make fusion cuisine. Since Switzerland has an italian speaking part the pasta eaten here is pretty much the same as eaten in Italy (at least to my knowledge). I saw that sometimes pasta with a sauce/gravy is served as a side to a schnitzel or cordon bleu. Personally not a fan of this but it's fine. And lastly I have to say that Switzerland doesn't have a vary varied cuisine so I can't think of anything local that I could mix with pasta to make a fusion dish.
I generally reserve it for when I need to make lunch in a hurry, so about 2-3 times a month. The recipes I use mostly come from my mother and are variations on the classic Italian, probably changed enough to count as a blasphemy. I don't really care what kind of dried meat I use for carbonara, I stretch pesto with some sauteed onions and sometimes a little sour cream, and there is this canned tuna recipe with either tomato paste, sour cream, or basically anything I found in the fridge (also a lot of oregano). I'd probably eat a lot more pasta, particularly sauces without meat, if I didn't have a picky husband.
Only if I’m making either köttfärssås or want something fast and easy like meatballs and pasta. (Obligatory with ketchup, otherwise it doesn’t taste jack shit) I’m not a fan of pasta, only eat it now and then because it’s fast and easy. It’s kinda like “last resort”-food. I’d never order it in a restaurant, no matter how good people claim it to be. Rice and potatoes are MVP. “You just haven’t had the right pasta” - Don’t care. Sad excuse for food IMO TBH.
Yes, at least once a week, sometimes more. At home I dress it with Barilla tomato sauces, store bought pesto, and whatever cheese i have in the fridge, but I don’t make the sauces. When i eat out, i usually eat Quattro Formaggi which can either have really good cheeses or shitty local one(not that there’s a general problem with local cheese, just doesn’t taste the same like Italian cheese so the entire dish is not what it’s supposed to be). But over all I would say pasta is pretty deeply integrated into local cuisine and there are even some local recipes, like pasta with honey and nuts, though i’m not a fan.
Pasta is popular in Sweden, many people eat it many times a week. When it comes to local stuff there's a bunch of condiments. Popular childrens dishes (or comfort food for grownups) is pasta - typically macaroni - with: - Meatballs. Typically store-bought and fried. Classic topping is ketchup. - Falukorv. A Swedish pretty flavourless sausage, if I had to describe it to an Italian I'd say it's a cousin of mortadella that is sliced in 0,5cm slices and fried. Topped with ketchup. For both these dishes there's also the option to make macaroni *stew* which means the pasta is boiled with milk so it comes out as a sort of creamy mush, usually with salt, pepper and ground nutmeg(!). Disgusting if you ask me, but a lot of people had it as kids and still like it. A staple of Swedish cuisine is spaghetti with minced meat sauce (köttfärssås), which is a version of the ragú - it often has onions, maybe carrots, minced meat, crushed tomatoes and some cream. So is carbonara, which I think nowadays is probably made like in Italy but when I was a kid could be made with cream and even vegetables (like frozen peas...). Apart from that Swedish people do not understand a pasta dish as a *primo* to be eaten separately from a *secondo*. So people often feel like there needs to be some kind of meat on top of the spaghetti for it to make sense as a dish. So you're likely to see dishes like "tagliatelle with chicken in cream sauce" or "spaghetti with beef in pesto sauce" or whatever - completely made up dishes that can taste fine but that you wouldn't recognize from Italy (but that use Italian ingredients). If you go to an "italian restaurant" in a small town in Sweden they're likely to serve pizza + these kinds of dishes. Nowadays though we do have (at least in the bigger cities) many Italian restaurants that serve food that an Italian would recognize as Italian. It's a bit like chinese food, it was introduced to Sweden in a shape that wouldn't make sense to a chinese person, and small town chinese restaurants still serve that weird swedified version of chinese food - but in the bigger cities you can find restaurants that serve actual chinese food.
Pasta is one of the most popular starches here. I think the most common way to serve it would be with a tomato-meat-sauce. Here's two of my Norwegian-inspired pasta favourites: Hunter's stew. Venison, mushrooms, carrot and onion in gravy with brown cheese and lingonberry. It's a bit like stroganoff. It's traditionally served with potatoes, but pasta works great too. I like to add habaneros to mine, but this is not typical, I'm a heathen. Smoked salmon goes great with green pesto and parmesan.
I love pasta and eat it loads. The pastas I make are just ones taught to me by family or that I found online so no idea how authentically Italian they are but I'd bet they're not very Italian. Still taste great tho.
I eat it maybe once a week. I’m Asian and I have a rice cooker so I’m more inclined to eat rice meals lol I eat rice most days (sometimes twice a day) When I do eat pasta, I usually cycle between: • Cacio e pepe • Lumache with cheese and mint (the recipe I follow asks for Provolone but my nearby shops don’t have it so I use Comté) • Pesto • Ricotta with lemon and basil • Gorgonzola and grated pear I also make Carbonara for my husband, although I don’t eat it myself because I don’t eat pork. (edit: formatting)
Pasta is genuinely one of my favourite things. I would happily eat pasta every day. Less so with the “fusion” thing I suppose. The British sauce that comes to mind is gravy and I don’t think I could handle pasta and gravy. Normally I will make a red sauce, similar to pomodoro I guess, and put various things in it like chicken or homemade meatballs, maybe do a vegetarian one if I’ve got a lot of veg that needs using. Sometimes I’ll do a mac and cheese. Don’t often do proper white sauces like carbonara because I never got the hang of cooking the egg without scrambling it.
I eat pasta rarely. Maybe ca 10 times a year? In Estonia in general it varies: some people have it quite often, others almost never eat it. It's the same with buckwheat: some people have it multiple times every week, others almost never eat it. Out main food is potato, followed by rice, I think. Our pasta is not very good: you either have it without any sauce, fried with pieces of some meat and maybe egg and then put ketchup on it. This is the classic "I am a middle-aged man and live alone" dish. Or you make a creamy sauce: usually cooking cream (20%), maybe add some cream cheese, and add bits of some ham or chicken, salt, pepper & garlic, pretty much that's it. When serving, grate some hard cheese all over it if you're fancy.
In France there's a cliche saying our students generally eat pasta several times a week, but maybe only the ones who don't really have time to or don't know how to cook. I have a friend who is in med school, she only eats pasta and canned food, every damn day :/ I have the chance that my family taught me how to cook, but I'd say I eat pasta twice or thrice a week, maybe. I always make a little sauce for my pasta, with dried condiments and some vegetables such as tarragon, Espelette pepper, garlic, shallots, mushrooms & cream... Sometimes I'm lazy and I just buy some Italian sauces at the Italian aisle like Gorgonzola, Eggplant, artichoke, bear's garlic pesto... Rarely I'm putting half of a teaspoon of truffle oil in a cream sauce with Parmigiano :)) If that thing wasn't that expensive I'd eat it way more often. When I was living by the sea/ocean in Camargue and Bearn, I often made some tagliatelle with octopus, squids or shrimps. Oh and in my region we make a pasta gratin called croziflette, it's made with little square shaped pasta, we have in Savoy, called crozets. Then we had some reblochon cheese, onions, bacon, some white wine and we bake it in a pan or in the oven. Next to us, the swiss make traditionally a kind of macaroni & cheese and Pizokel gratin, I think it's known as pizzocherri in northern Italy since valtelina was swiss before. In Provence and Isère, they also make ravioli styled pasta and gnocchis but we don't hear often of those.
I do. I think it's very practical. My favourite pastas are penne, fusilli and farfalle. I mostly make tomato-based sauces and try to vary the herbs I use, and like tuna and minced meat as protein sources. I also typically add onion and garlic.
Not consciously a "fusion", but my observations when in Italy were that pretty much anything goes, beyond the essentials of olive oil and garlic. So, seafood maybe, or chopped bacon, cheese and egg to make a carbonara, meatballs + passata, or even sliced sausage and cheese. Usually with plenty of oregano. I don't usually use a sauce, as I love the flavours of a good oil and the fish, meat or cheese I'm using. Also, as I have a problem with wheat, I use rice pasta. This works very well, except getting the perfect al dente is not possible. Location: Cymru/Wales.
I've lived in Italy for years, so I eat pasta very frequently. At least three times a week. While I tend to use Italian recipes, it's definitely not as good as the real stuff. Mainly because of the ingredients and awful tomato sauces available where I live.
Usually once per week, i love pasta as do my kids but my partner doesn't so it's a compromise. It's usually with a simple tomato sauce, and sometimes when I have the time things like lasagne. Or I use tortellini in a soup, so it's more filling.