ANDRÉ BARANOWSKIRecipesRoman Pasta VarietiesThe hollow noodle known as bucatini, a dried pasta made from durum wheat and water, is among the most classically Roman shapes; in the dish known as bucatini all'amatriciana, it is paired with tangy tomato sauce. See this RecipeTonnarelli is a a square noodle often made with eggs; many Roman cooks prefer tonnarelli for the peppery pasta dish called cacio e pepe and for partnering with certain tomato-based sauces. See this RecipeSpaghetti can hardly be called a regional food anymore, but in Rome it is quasi-sacred, especially in that luscious cheese-and-egg-sauce pasta dish, spaghetti alla carbonara. See this RecipeGnocchi, whose name literally means "little lumps", are dumpling-like pastas made, variously, from potatoes, semolina flour, or even spinach and ricotta; in Rome you'll find plump gnocchi like the ones here, as well as gnocchi alla romana, which are usually flat disks or squares. See this RecipeKeep ReadingCaldo de Cabeza de Pescado con Chochoyotes (Fish Head Soup with Masa Dumplings)By OBED VALLEJOHong Shao Yu (Red-Cooked Fish)By TONY TANBlanquette de Poisson (Fish in Cream Sauce)By SIMONE BOUHOURSBaked Fish with Chermoula and Onion FarofaBy MANU BUFFARAUdon PalabokBy ABI BALINGITGrilled Catfish with Beurre Blanc and Maque ChouxBy DAVID GUASPalestinian Lamb Stew with Sumac, Chard, and ChickpeasBy LAILA EL-HADDADPastéis de Bacalhau (Cod Cakes)By SAVEUR EDITORSSaltfish Souse and BakesBy LELANI LEWISSee AllContinue to Next StoryADVERTISEMENTADAD