October 16, 2026
Pasta is enjoyed around the world. This World Pasta Day, we’re celebrating its versatility with eight Sfoglini recipes inspired by global flavors, dishes, and traditions.
Pasta may be closely associated with Italy, but its place at tables around the world is much bigger than that. Today, pasta is cooked, shared, adapted, and reimagined across cultures, becoming part of countless food traditions along the way.
For World Pasta Day, we’re celebrating that spirit with eight recipes inspired by flavors from around the globe. Some take their cues from traditional dishes, while others borrow ingredients, techniques, or flavor combinations from different culinary traditions. In every case, the pasta shape brings something of its own to the plate.
From Mexican mole and Greek makaronia me kima to Korean-inspired bulgogi, these recipes celebrate the many ways pasta brings global flavors to the table.
Mole is one of Mexico’s most celebrated sauces, with countless regional and family variations. Mole negro, in particular, is known for its complex combination of dried chiles, spices, chocolate, nuts, and other ingredients. Traditionally served with meats, it is slow-cooked into a deeply layered sauce.
Our take brings those rich Mexican flavors to Sfoglini Vesuvio, pairing mole with tender braised short ribs. The pasta’s distinctive twist adds texture to every bite, creating a dish that is deeply savory, spicy, sweet, and satisfying.
GET THE RECIPE FOR VESUVIO WITH MOLE AND SHORT RIBS →
In Greece, makaronia me kima is a beloved pasta dish made with pasta and a richly seasoned ground meat sauce. Greek versions often feature warm spices and aromatic ingredients that give the sauce its distinctive character.
Our take pairs that Greek-inspired meat sauce with Sfoglini Bucatini. Long, hollow strands make a natural match for a substantial meat sauce, giving the dish the comforting feel of a classic pasta dinner with a distinctly Greek point of view.
GET THE RECIPE FOR BUCATINI WITH GREEK MEAT SAUCE →
Bulgogi is a Korean dish traditionally made with thinly sliced, marinated meat, often seasoned with ingredients like soy sauce, garlic, ginger, and sesame. Here, those familiar flavors inspire a ragù made with ground beef, gochujang, ginger, soy sauce, brown sugar, and pear.
Our spin pairs the Korean-inspired ragù with Sfoglini Reginetti. The pasta’s ruffled edges add texture and give the savory sauce plenty of places to settle. It’s a quick pasta dinner with a distinctly Korean-inspired flavor profile.
GET THE RECIPE FOR REGINETTI WITH BULGOGI RAGÙ →
Green chile and chicken are a beloved combination throughout New Mexico and the American Southwest, where roasted green chiles are used in everything from stews and enchiladas to casseroles.
Our take turns those familiar flavors into a creamy pasta bake with Sfoglini Radiators. Their ridges and folds bring texture to the casserole, making them a natural partner for the creamy chicken, green chile, and cheese.
GET THE RECIPE FOR GREEN CHILE CHICKEN CASSEROLE WITH RADIATORS →
Butter chicken, or murgh makhani, is a beloved North Indian dish known for tender chicken in a rich, creamy tomato sauce seasoned with aromatic spices.
Our take brings those familiar flavors to the pasta bowl with chicken meatballs and Sfoglini Rigatoni. The wide, ridged tubes make a substantial partner for the creamy sauce, creating a pasta dish inspired by one of India’s best-known comfort foods.
GET THE RECIPE FOR RIGATONI WITH BUTTER CHICKEN MEATBALLS →
Pissaladière is a classic specialty of Nice in southern France, traditionally made with a rich layer of slowly caramelized onions, anchovies, and olives over a bread-like crust.
Our pasta-inspired take translates those distinctive flavors into a dish with Sfoglini Vesuvio. The folded shape gives the pasta plenty of texture, while the savory, sweet, and salty elements of pissaladière come together in a completely different format.
GET THE RECIPE FOR VESUVIO PISSALADIÈRE →
Creamed corn is a classic American side dish, particularly associated with Southern cooking. Made by combining sweet corn with a rich, creamy sauce, it has long been a staple at family meals and holiday tables.
Our spin turns creamed corn into the centerpiece of a pasta bake with Sfoglini Trumpets. The pasta’s flared shape and ruffled edges bring a little extra texture and personality to this comforting combination.
GET THE RECIPE FOR CREAMED CORN TRUMPET BAKE →
Tallarín saltado is a Peruvian-Chinese dish from the country’s Chifa tradition, where Chinese culinary techniques and ingredients became part of Peruvian cuisine. Like lomo saltado, it centers on the quick cooking of ingredients in a hot wok, creating a dish that bridges two culinary traditions.
Our take brings Sfoglini Porcini Trumpets into the mix. The result is a pasta dish inspired by the savory, wok-cooked character of tallarín saltado, with the trumpet shape giving the dish a distinctly Sfoglini twist.
GET THE RECIPE FOR PORCINI TRUMPET TALLARÍN SALTADO →
Pasta has always been adaptable. It can carry the flavors of a particular place, become part of a new tradition, or simply give cooks a way to bring their favorite ingredients together.
This World Pasta Day, we’re celebrating all of the ways pasta can travel. Start with a familiar shape, explore a new flavor profile, and make the recipe your own.
