Pasta might be Italian at heart, but it’s become a global comfort food. From Japanese wafu pastas with soy and mushrooms to spicy arrabbiata in Rome or American mac and cheese, every culture has given this carb-filled classic its own flavour. That’s the beauty of pasta: it travels well, adapts easily, and brings people together around the table.
So, this World Pasta Day, why not celebrate pasta with a twist that blends cultures?
How to Make Fresh Pasta
Ingredients (serves 4):
- 300g (2 cups) plain flour (00 flour is best)
- 3 large eggs
- Pinch of salt
- Optional: 1 tbsp olive oil
Method:
- Pile the flour onto a clean surface and make a well in the centre.
- Crack in the eggs, add salt, and slowly beat together, pulling flour in as you go.
- Knead for 8–10 minutes until smooth, then rest wrapped in cling film for 30 minutes.
- Roll thin, cut to your chosen shape, and cook for 2–3 minutes in salted boiling water.
Twist Recipe: Spicy Gochujang Pasta
A Korean-Italian mashup that’s rich, spicy, and full of umami.
Ingredients:
- Fresh pasta (tagliatelle works best)
- 2 tbsp gochujang (Korean chilli paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, finely chopped
- 1 spring onion, sliced
- 1 tbsp butter
- Sesame seeds, to serve
Method:
- Cook pasta until al dente. Reserve a little pasta water.
- In a pan, melt butter and sauté garlic until fragrant.
- Stir in gochujang, soy sauce, and sesame oil. Loosen with pasta water if needed.
- Toss in the pasta, coat well, and finish with spring onions and sesame seeds.
Spicy, savoury, and satisfying, this dish proves pasta really does belong to everyone.