Making pasta from scratch is one of those things that sounds more complicated than it really is, and makes far more sense once you've watched someone do it or if you've thrown down the gauntlet and attempted it yourself at least once. O Tama Carey has your back if you haven't got a nonna on standby thanks.
While the Italians have long held their form (we will never take your saucy -etti's, -enes and -toni's away from you, we swear), it hasn't always been but it's always managed to pioneer our plates and that's where it counts, right?
As flour, egg and water racks up more stamps on their passport, we ask you to pack your appetites (we're looking at you #carbaddicts #leftoverlovers and #impastas) as we indulge in global pasta affairs.
Sorrentino
Oversized ravioli stuffed with cheese and sometimes meat - welcome to Argentina's very own pasta party. Due to the country's large Italian immigration, it should come as no surprise when you walk around Buenos Aires that you'll see plenty of pasta stores and Italian eateries rolling out pizza and pasta dishes.
Spätzle (meaning "little sparrows") is Germany's answer to pasta. This thick, chewy noodle is made from pantry staples egg, water and flour and is often served with cheese, with sauerkraut or cabbage or in a hearty stew.
Source: Anton Smart
Greece's answer to lasagne, this creamy cheesy-bake is made throughout the Mediterranean. Just like lasagne, it has three key layers: the meat filling, the pasta (usually large tubular pasta like penne or bucatini, not lasagna sheets) and the béchamel sauce on top. 
Source: Tom Donald
Similar to a paella in that it is cooked in a large shallow pan, this lesser known Spanish seafood-rich dish uses pasta instead of rice as its base. It's typically made with short thin noodles called fideos but spaghettini is a good substitute if you can’t find it.
Fideuà Source: Food Safari Water
Think noodle casserole and you've got Peru's sopa seca on the brain. Meaning "dry soup", which sounds rather unappetising but don't let the name fool you. Toast your pasta for a few minutes first in a frying pan before adding in your aromatics, stock and creamy sauce. This amazing Peruvian pasta dish has been the most misunderstood item on the menu - and for the record, is vegan-friendly, too!
Source: Hardie Grant Books
is Malta’s answer to pasta pie. It's most likely Sicilian in origin, given the proximity of the two Mediterranean islands, however, countless regional versions exist in Italy, where it is known as timballo. The basis for this home-style pie is macaroni, penne or other tubular-shaped pasta tossed in a stew made from several different meats, including beef and offal, then encased in puff pastry for an extra-hearty bake.
This dish is Malta’s answer to pasta pie and it's got all the makings of an excellent bake encased in rich puff pastry. Source: Derek Swalwell
is served for breakfast or as a dessert during the fasting month of Ramadan in the United Arab Emirates. The spices show-off Middle Eastern and Indian influence, both of which are common threads in Emirati food. With a stellar spice mix, chopped pistachios, eggs and (optional) rosewater, this dish calls on finer dried pasta such as capellini or angel hair.
And a massive shoutout goes to Samin Nosrat, New York Times Bestselling author of , who is currently speaking my love language - and that love language is of the pan-fried leftover variety (look at that crust, people, that crust!) This is what happens when paella's soccarat dresses up as a spaghetti. Buttery, golden and crisp, Iranian, tah-dig, meaning “bottom of the pot” is all about that perfect crust on (chelo) or rice and , Nosrat replaces the typical rice with last night's spaghetti and turns it on its head, just like a good tahdig.
Source: Alan Benson
If you like your pasta short and snappy or long and luscious we've got both styles up for grabs. Explore our pasta recipe collection .
Pasta reigns supreme
You haven’t really experienced Melbourne until you’ve had pasta at Pellegrini’s
