TasteAtlas, the well-known digital gastronomic guide, recently compiled a ranking of the most extraordinary pasta dishes in the world, based on a rating system that aims to overcome the typical distortions of online reviews. The methodology adopted filters the evaluations coming from real users, systematically excluding contributions from bots and those considered biased or suspicious. The mechanism takes into consideration only the opinions of users that the algorithm recognizes as competent and reliable, thus building a ranking that should reflect a qualified consensus rather than indiscriminate popularity. The result confirms what could already be guessed: Italian dominance in the panorama of pasta excellence is almost unchallenged, with the peninsula occupying the vast majority of top positions.
The 10 best pasta dishes in the world
Tajarin with Alba white truffle
Thin ribbons of egg pasta, seasoned with butter, pepper and white Alba truffle. An essential and luxurious dish, completed with Parmesan and a glass of red wine.
Pasta ‘ncasciata
Sicilian timbale with pasta, fried aubergines, cheeses, ragù and bechamel. A rich dish that is cooked in the oven until it forms a compact structure.
Pappardelle with wild boar
Large pasta with wild boar ragù, slow cooked with tomato and red wine. A rustic and full-bodied dish, ideal for winter.
Genoese sauce
Neapolitan sauce made with beef and veal, onions, celery and carrots, cooked for hours until rich and tasty. Served with ziti or rigatoni.
Bigoli with duck
Thick pasta with duck ragout, prepared with onion, white wine and spices. A traditional and substantial dish, perfect for winter.
Parmesan lasagna
Lasagna with fried aubergines, tomato sauce, mozzarella and grated cheese, cooked in the oven until golden and creamy.
Tagliatelle with Bolognese sauce
Egg pasta with beef and pork ragout, slow cooked. An iconic dish from Bologna, always served with fresh tagliatelle.
Seafood linguine
Linguine with fresh seafood, such as clams, mussels and shrimp, prepared with garlic, white wine and sometimes tomato.
Agnolotti del plin
Pasta filled with meat, such as veal, pork or rabbit, sealed with a pinch (plin). Seasoned with butter and sage, it is a typical Piedmontese dish.
Bacon and egg
Pasta with bacon, eggs and Pecorino Romano. A simple but rich Roman dish, which requires precision to obtain the right creaminess.
The 100 best pasta dishes in the world
- Tajarin with Alba white truffle
- Pasta ‘ncasciata
- Pappardelle with wild boar
- Genoese sauce
- Bigoli with duck
- Parmesan lasagna
- Tagliatelle with Bolognese sauce
- Seafood linguine
- Agnolotti del plin
- Bacon and egg
- Lasagna Bolognese
- Grilled pasta
- Trofie with pesto
- Astakomakaronada
- Agnolotti
- Culurgionis of Ogliastra
- Tomato and bacon
- Spaghetti with garlic, oil and chilli pepper
- Lobster linguine
- Makaronia me kima
- Ravioli
- Cheese and black pepper
- Tagliatelle alla boscaiola
- Malloreddus alla Campidanese
- Crescents
- Pappardelle with hare
- Tortelli
- Orecchiette with turnip tops
- Pasta with cherry tomatoes and basil
- Tagliatelle with salmon
- Spaghetti with clams
- Pastitsio
- Tagliatelle with mushrooms
- Pizzoccheri alla Valtellinese
- Orecchiette alla Bari
- Trenette with pesto
- Ferrarese pumpkin cappellacci
- Tortellini
- Spaghetti alla puttanesca
- Pasta and chickpeas
- Pasta alla Norma
- Spaghetti with bottarga
- Cappelletti in broth
- Straw and hay
- Fisherman’s pasta
- Penne all’arrabiata
- Tomato pasta
- Casoncelli Bergamo style
- Pappardelle with white duck ragout
- Tortellini in broth
- Spaghetti with garlic and oil
- Baked pasta
- Bigoli in sauce
- Älplermagronen
- Lemon pasta
- Pastitsada
- Caprese pasta
- Pappardelle with duck
- Spaghetti alla busara
- Pumpkin tortelli
- Spaghetti all’assassina
- Gramigna with sausage
- Dirty pasta
- Spaghetti with cuttlefish ink
- Pasta alla Norcina
- Lasagna with aubergines and ricotta
- Šurlice sa škampima
- Penne with Vodka
- Timballe of rings
- Pasta chî sardi
- Fregola with seafood
- Fuži s tartufima
- Béchamel macaroni
- Pasta and potatoes
- Spaghetti alla Nerano
- Spag Bol
- Koshari
- Master
- Spaghetti and Meatballs
- Spaghetti with sea urchins
- Fuži s bijelim istarskim tartufom
- Gratin de crozets
- Imqarrun il-forn
- Mac and Cheese
- Cjarsons
- Tarako Spaghetti
- Baked Ziti
- Toasted Ravioli
- Fideuà
- Spaghetti with sauce
- Crawfish Monica
- Łazanki
- Ravioli Genovese
- Spaghetti alla carterera
- Froġa tat-tarja
- Ciceri and tria
- Pasta and beans
- Túrós csusza
- Idrijski žlikrofi
- Bahamian Macaroni & Cheese
This ranking of the 100 best pasta dishes reveals a gastronomic panorama where Italian tradition dominates unchallenged, while leaving room for interesting international contaminations.
The dominance of Italian regional cuisine clearly emerges: from the Piedmontese tajarin at the top, through the Emilian classics such as tagliatelle with Bolognese ragù and tortellini, up to Southern specialties such as Sicilian pasta alla Norma and Apulian orecchiette. Each Italian region has managed to conquer its own space in this ranking, testifying to the extraordinary culinary biodiversity of the peninsula.
Roman cuisine
The Roman presence is strongly felt in the top 20: carbonara, gricia, amatriciana and cacio e pepe represent the pillars of the Lazio tradition, demonstrating how the simplicity of the ingredients can create iconic dishes recognized worldwide.
The international incursions add spice to the ranking: from Greece with astakomakaronada and pastitsio, to Croatia with Istrian dishes with truffles, up to the United States with mac and cheese and spaghetti with meatballs.
