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Pasta, which means 'dough' in Italian, is the symbol of the cuisine that takes many shapes and is considered to be one of the most popular dishes in the world. Pasta, traditionally made from an unleavened dough comprising durum wheat flour, eggs, and water, has been celebrated as a healthy and sustainable food across the world since 1998, with a day dedicated to its taste, nutritive value, culinary legacy, and versatility on October 25th every year as World Pasta Day. This day highlights not only pasta’s Italian roots but also its global journey, as it continues to evolve and adapt across different cuisines.
While pasta has woven its way into the culinary traditions of many regions around the globe, it has remained a symbol of Italian cuisine and is the main ingredient of the Mediterranean diet, which is considered to be one of the healthiest in the world. As a staple of Italian households, it is often paired with nutrient-dense ingredients like tomatoes, olive oil, and herbs, making it both a delicious and wholesome meal. Yet, pasta has been something like a black canvas that absorbs flavours from different culinary traditions to become their own. What’s most intriguing about pasta’s journey into Indian cuisine is how it blends with local tastes and customs, making it an increasingly popular choice for everyday meals and even grand celebrations.
"The cooking methods and philosophies of Italian and Indian cuisines are very different, so using pasta in fusion is about introducing a new ingredient into modern Indian cuisine, not about maintaining Italian tradition. I view it more as a departure from its traditional roots, and that’s perfectly fine. I think this concept can work well in India, but it must be done with skill, maturity, and a clear understanding of both cuisines. It’s not something I see evolving much beyond the Indian market," says Chef Matteo Arvonio, Executive Italian Chef Alba, JW Marriott Hotel Bengaluru.
For many decades, vermicelli, known for its thin, long strands, means 'little worms' in Italian and has been used in Indian sweet and savoury dishes like shavige payasa or semiya upma for centuries. And most of us may not have been aware that it is a type of Italian pasta that can be used in many more ways. While penne, fusilli, farfalle, macaroni, and spaghetti are some of the widely used shapes of pasta in India, did you know that pasta comes in over 600 different shapes? That's not all. In India, pasta dishes are making their way onto the menus of weddings and festive events, reimagined with locally loved ingredients.
Pasta payasam, for instance, offers a creative spin on the classic dessert, replacing vermicelli with pasta for a unique texture. Similarly, Indo-Chinese pasta manchurian blends crispy fried pasta with bold sauces and spices, satisfying the Indian palate. These adaptations are gaining traction across the country, showcasing how pasta has become a global phenomenon, transcending borders and enriching culinary traditions worldwide.
"By featuring pasta in Indian-themed weddings, caterers will accelerate the fusion trend, making it more acceptable and desirable in large gatherings. Pasta offers caterers a versatile, crowd-pleasing option that can cater to both Indian and non-Indian palates, allowing for broader, more innovative menu choices. Weddings will become a platform for experimenting with fusion dishes, pushing boundaries, and setting new trends for future events," says Chef Suresh Babu, Executive Chef Clarks Exotica Convention Resort and Spa, Bengaluru.
Pasta is an ingredient that is versatile. It can be made from fresh dough to cook with myriad sauces and seasonings, or it can be dried and used for longer periods of time with greater shelf life. Some of the desi versions are masala pasta that blends in Indian garam masala into the dish, makhani pasta where fusilli or penne is tossed in makhani gravy, and the commonly prepared Indian white sauce or red sauce pasta that have been popular favourites of Indian foodies.
"I believe cuisine is all about experimentation and creativity, trying new products from different cultures and integrating them into your own culinary tradition. Every cuisine incorporates ingredients introduced from other countries, so there's nothing wrong with fusion, as long as the restaurant isn’t strictly Italian but embraces fusion as part of its concept," says Chef Matteo Arvonio.
"Combining familiar ingredients from both cuisines can attract a wider audience, especially younger generations looking for new and exciting flavour profiles. Using healthier whole-grain or lentil-based pasta can add nutritional value while keeping the comfort factor intact. This trend aligns with the global movement toward fusion cuisine, where traditional boundaries are blurred. It offers a fresh take on both cuisines, appealing to food enthusiasts and home cooks alike. However, using pasta in ways that don’t honour its intended texture can detract from its roots. It all depends on how carefully the fusion is balanced," says Chef Suresh Babu.
On the World Pasta Day, you can celebrate by hosting a pasta party or indulging in some hearty pasta dishes prepared as per preference. Some of the lesser-known desi pasta versions that home cooks have experimented with or can be seen on wedding menus and catered functions are:
Pasta Payasam
Pasta payasam is a creative South Indian fusion dessert that combines traditional payasam ingredients with small-shape pasta like macaroni, etc. that are cooked until soft, then blended with melted jaggery, milk, and cardamom for sweetness and aroma. Garnished with fried cashews and thickened with a touch of cornflour, this replaces rice or dal with pasta. Locally available varieties of pasta are recommended by most cooks.
Macaroni Pulao
In this dish, rice is replaced by macaroni and features boiled pasta tossed with sautéed vegetables such as peas, carrots, and bell peppers, along with fragrant spices like cumin, bay leaves, and garam masala. The ingredients are often cooked together, allowing the pasta to absorb the spices and flavours, resulting in a savoury, comforting dish. Kheema is included in the non-veg version of this pulao, and this fusion dish seems to be popular among children.
Pasta Kheer
Made by simmering milk with ground nuts and saffron, kheer incorporates cooked pasta in place of basmati rice to create a creamy, rich texture. Sweetened with sugar and garnished with pistachios, pasta kheer can be enjoyed warm or chilled, offering a unique twist on a classic dish.
Pasta Manchurian
Pasta Manchurian is an innovative Indo-Chinese fusion dish that combines pasta with classic Manchurian flavors. This recipe features boiled penne pasta tossed in a spicy, tangy sauce made from Chinese sauces and Indian spices like garam masala and chaat masala. Perfect as a party starter or appetiser, it can be served alongside other Indo-Chinese dishes like fried rice and Hakka noodles. Chaas Pasta This is one of the bizzarre street food dishes that was trending recently in Surat, where fusilli pasta is cooked al dente with water and buttermilk and seasonings. It is topped with oodles of cheese and served in a bowl that looks like an unusual version of maggi.
Pasta Chaat
Pasta chaat is a fusion snack that combines boiled or fried pasta in place of papdi or aloo tikki with classic Indian chaat flavours. Topped or tossed with chopped onions, tomatoes, green and sweet chutneys, and crunchy sev, it’s garnished with coriander and optional curd for a tangy, refreshing, and flavourful twist. Tossed with spices, chutneys, onions, tomatoes, and sometimes curd for a tangy, refreshing twist on traditional chaat. Some variants are macaroni bhel or penne pasta chaat.
