Have you tried these 6 finest Pasta dishes from around the world?

A dish that’s tasty, comforting, and appetizing—pasta is one of the most enjoyed dishes around the world.

Though pasta is believed to have originated in Italy, there are some parallel theories as well, each of them equally fascinating. According to a legend, Marco Polo introduced pasta to Italy after his Far East journey in the 13th century, where there is historic evidence that the Chinese were eating a version of macaroni in 5,000 B.C. However, there is no doubt about the fact that today, pasta is one of the most popular 'Italian' dishes. Also, as it spread across the globe, many varieties of pasta emerged with local flavours and ingredients. This further led to the dish being liked by people of various cultures and nationalities. Here is a look at 6 of the finest pasta dishes from around the world.

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Fideo means “noodles” in Spanish. In the dish, fideo noodles, a type of thin pasta, are traditionally used, vermicelli noodles are often used, and angel hair pasta is also sometimes used. In parts of Mexico and the U.S., fideo are typically prepared in sopa de fideo, a brothy noodle soup, whereas in Spain and Catalonia, fideo are featured in a dry and jam-like consistency dish called fideuà.

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Also known as ‘risoni’, orzo is a form of short-cut pasta, shaped like a large grain of rice. It is traditionally made from white flour, but it can also be made of whole grain. Orzo is often boiled in Italian soups, like minestrone. It can also be boiled and lightly fried, to create a similar dish to risotto.

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Couscous is a tiny pasta made of wheat or barley. Although couscous was traditionally hand-rolled, these days it is made by machine. Most of the couscous available in North America is instant or quick-cooking. In Morocco, Algeria, and Tunisia, couscous is steamed over a simmered stew after being tossed with a little water or oil and water.

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They are a type of stuffed pasta, similar to the ravioli, but rounded and larger. The dough is made without eggs and its original filling is with ham, mozzarella and provolone. Considering the fact that the majority of Argentines are of Italian origin, the name of this dish could have come from an old recipe.

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It is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs. Spaghetti and meatballs was an innovation of Italian immigrants in New York City, who had access to a more plentiful meat supply than in Italy.

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It is a type of toasted pasta shaped like rice grains, developed in Israel in the 1950s when rice was scarce. Outside Israel, it originally became known as "Ben-Gurion rice", though it is mainly called "ptitim" nowadays. These small balls of pasta are traditionally served to children as a wholesome, starchy side dish to the main meal.

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