From käsespätzle to cannelloni, pasta comes in all shapes, sizes and sauces, and there are thousands of tempting recipes to try around the world. But which one is the tastiest of them all? To help fuel your appetite for all things carb-loaded, here we reveal the greatest pasta dishes the planet has to offer – and they're not all as Italian as you might think!

Click or scroll through our gallery to discover 31 delicious dishes every pasta lover should try, counting down to the most iconic of all time.

We've based our ranking on the enduring popularity of each dish in its place of origin and beyond, and on the opinions of our well-travelled (and well-fed) team. The list is unavoidably subjective.​

The origins of this hearty, homely recipe lie in Southern Italy. The perfect use-up for leftover spaghetti, pasta frittata is made by frying pasta in a pan with eggs, salt and pepper – plus any other ingredients you happen to have in the fridge. The result? A sliceable dish that's similar to an omelette or crustless quiche. It can be served as a centrepiece in a family meal, presented simply as part of an antipasti platter, or packed up and taken on a picnic (it's just as delicious cold as it is hot).

This traditional Shabbat (rest day) dish was introduced to America by the Ashkenazi Jewish community, and it's been a popular comfort food ever since. To make it, buckwheat groats are simmered with caramelised onions, mushrooms, broth and seasonings, then tossed through butterfly-shaped farfalle pasta. Delicious both as a main and as a side dish, kasha varnishkes is often served with brisket – but it's easily customised for vegetarians or those following gluten- or dairy-free diets.

You might recognise this uncomplicated yet delicious pasta creation, starring flat, wide pasta noodles and courgettes, from Stanley Tucci's brilliant foodie travel show Searching for Italy. As with many traditional Italian delicacies, the key to making a really great linguine alla Nerano is to use the freshest possible ingredients. The courgette is best fried the day before the dish is made, then left it to sit in the fridge overnight. When ready, the whole thing is served with provolone cheese and a little basil.

The perfect marriage of traditional Italian and Arabic cuisines, pasta con le sarde – pasta with sardines – comes with a fragrant sauce made from onions, fennel, pine nuts, anchovies, raisins and saffron, and is often topped with seasoned, toasted breadcrumbs. Sweet and savoury in equal measure, every mouthful is riotously flavoursome. The pasta in the dish is usually bucatini: a type of thick, hollow, noodle-shaped pasta that looks similar to spaghetti.

This popular Sicilian dish is not, in fact, named after a woman called Norma, but rather a famous opera by Vincenzo Bellini, a composer who lived in Catania in the 1800s. There are a few variations depending on where you try it, but it's usually made by coating spaghetti in a herby tomato sauce, then covering the whole lot with slices of fried aubergine. In restaurants throughout Sicily, it's typically served with mild ricotta cheese and a little basil. 

Think pasta and cabbage sounds like a strange combination? This Austrian dish will prove your theories wrong. Krautfleckerl combines fleckerl (diamond-shaped pasta) with a mix of caramelised onion, white cabbage and caraway seeds. The result is simple yet comforting. Similar versions made with broth and vinegar (and even sometimes replacing the pasta for dumplings) are prevalent across many Central European countries, including Poland and Germany.

Known by New Yorkers as pasta fazool, pasta e fagioli literally translates into English as 'pasta and beans'. The only firm requirements when making this dish? As you may have guessed, two ingredients must be involved: pasta (usually small shapes like elbow or ditalini) and beans (often cannellini or borlotti). It’s essentially a thick soup or broth, somewhat richer than a minestrone – and the base usually includes garlic, onions, celery and tomatoes. 

Spaghetti and hot dogs is a classic comfort food that's beloved by children (and adults) around the world – but in the Philippines, the cheap and cheerful dish is taken to the next level with a sweet and savoury sauce. A sugary spin on spaghetti Bolognese, Filipino spaghetti is made by adding banana ketchup and chopped-up hot dogs to a tomatoey ground beef sauce, mixing in some cooked pasta noodles, then smothering the whole lot in grated cheese. A quick-serve version is available at Filipino fast food chain Jollibee, which has restaurants in Europe and North America.

This decadent dish hails from Italy – however, it's been made very popular in the USA by chef Massimo Bottura, who serves his own version at his Michelin-starred restaurant, Gucci Osteria, in Beverly Hills, California. It couldn’t be simpler: plump, meat-filled tortellini are covered in a mixture of chicken broth, cream and finely grated Parmigiano Reggiano. Unsurprisingly, the name tortellini alla panna translates into English as 'tortellini with cream'.

Tallarines verdes translates into English as ‘green noodles’ – and if you take one look at this Peruvian dish, you'll see why. The green colour of the dish is all thanks to its pesto-like sauce: a blend of basil, spinach, queso fresco (white cheese) and sweet evaporated milk. The creamy and delicious base is combined with pasta (usually spaghetti) then topped with steak or chicken, a few fried vegetables and plenty of Parmesan.

Popular in Naples and Southern Italy, puttanesca is a fantastic last-minute summer meal that can be made mostly with what you’d expect to find in a typical Italian kitchen. Ripe, juicy tomatoes are cooked with anchovies, salty capers, oregano and tasty Gaeta olives for the ultimate savoury kick. Incredibly simple and rich in flavour, the sauce complements most types of pasta, though it's typically served with spaghetti. A grating of cheese is optional – but who could resist?

Translated into English as ‘Alpine macaroni’, älplermagronen is mac ‘n’ cheese’s creamier sibling – combining macaroni with potatoes, cheese, cream and onions to create an ultra-comforting bowlful. While pasta has been popular in Switzerland for centuries, this carb-loaded creation is thought to date back to the 1930s. These days, you're likely to find it dished up in mountain town restaurants, topped with crispy onions and bacon, and served with a side of homemade apple sauce.

Though it was invented in Rome in the early 20th century, this fabulously rich dish is particularly popular in the United States, where you’ll find extra-creamy variations featuring the likes of chicken, fish or shrimp. Meanwhile, back in Italy, the recipe calls only for Parmesan and plenty of butter; as the two ingredients melt together, they emulsify into a thick, silky sauce, to which long, flat ribbons of pasta are added. It's as simple as it is delicious – and due to its luxurious nature, it often requires a post-meal nap.

Cacio e pepe is a traditional Roman dish whose roots stretch back centuries. But what's in it? The clue's in the name – cacio is Italian for cheese, while pepe simply means pepper. However, despite its limited ingredients, there's an art to making it, involving careful stirring and gauging the correct amount of starchy pasta water to be added to the mix. Once you've navigated these steps successfully, all that remains is to toss in your pasta and stir until fully coated.

A luxurious creation found in Japan's fanciest restaurants, uni pasta (pronounced 'ooh-nee') is an irresistibly rich combination of spaghetti, cream, white wine and uni: spiny purple sea urchins harvested from the Pacific waters around Hokkaido. Sweet, briny and bright orange on the inside, uni taste a little like scallops or oysters, and they lend a buttery texture and savoury umami flavour to this otherwise simple dish.

This light and tasty dish has two key ingredients: spaghetti (sometimes linguine) and clams. It can be prepared either 'in bianco' (cooked in garlic, white wine and parsley) or 'in rosso', with added tomatoes and basil. Simple and delicious, spaghetti alla vongole hails from the coastal regions of Southern Italy, where clams were eaten in broths long before pasta arrived on the scene. In the US, spaghetti alla vongole is sometimes made with cream – or even cheese – though Italians would consider these additions unnecessary.

Orzo, also known as risoni, is a type of pasta that resembles large grains of rice. Its versatility makes it a popular choice for all sorts of recipes, from salads and soups to risotto-like creations. In Greece it's used as the base for giouvetsi, a tomatoey dish that sees chicken, lamb or beef cooked with onions, garlic, stock and wine in a clay pot called a güveç. Full of flavour and incredibly warming, it makes an excellent winter meal.

Generally square or round in shape, these pasta pockets can be stuffed with everything from pumpkin to prosciutto. Whatever your preference, a pack of ravioli makes for an easy and delicious meal, either smothered in a sauce or packed into a hearty soup. There are endless traditional and modern recipes to try – four-cheese ravioli, ricotta ravioli (served with a meaty ragù) and herby pansotti (served with a walnut sauce) to name a few.

If you’re a fan of paella but you’ve never heard of or tried fideuà, then you’re in for a treat. This Valencian dish features an abundance of seafood and lemon, much like paella, but the rice is swapped out for hollow pasta tubes. Fideuà was apparently invented by accident in the early 1900s; the story goes that a fishing boat cook was preparing paella when he realised he didn’t have any rice. Thinking quickly, he subbed in pasta, and a new culinary icon was born.

Pomodoro is Italian for tomato, so it’s no surprise that this fast, fresh pasta dish is basically just tomatoes and pasta. Sure, there’s typically olive oil, basil, salt and garlic in there, but the tomatoes are the stars of the show. It’s a dish that dates back to the early 19th century, when savvy Neapolitan street vendors first had the ingenious idea of introducing tomatoes to noodles. Since then, pasta pomodoro has become a national icon enjoyed throughout Italy.

Named after the Italian city of Bologna (though it bears little resemblance to traditional Italian ragù alla bolognese), spaghetti Bolognese is a hearty affair consisting of pasta noodles in a rich meat sauce made from ground beef, tomatoes, herbs, garlic, onion and celery. It's unclear whether the recipe originated in the UK or USA, but Brits in particular have a soft spot for the dish, commonly referring to it as ‘spag bol'. It’s generally served with spaghetti and heaps of grated Parmesan – or, if you're in the UK, Cheddar cheese.

Translated into English as 'big reeds', cannelloni is thought to have been invented by chef Nicola Federico in Sorrento, near Naples. Traditionally considered a Sunday dish, it was originally known as strascinati (from the Italian word strascinare, meaning 'to pull'), but its name changed to cannelloni during the Second World War, when many Neapolitans settled in Sorrento. These large pasta tubes are typically filled with a mixture of spinach and ricotta (or a rich beef ragù), covered in béchamel, then baked.

Macaroni and cheese's roots stretch all the way back to the 14th century, when recipes for cheese and pasta casseroles began to appear in Italy and Medieval England. However, the first recipe for mac 'n' cheese as we know it today featured in Elizabeth Raffald's 1769 book The Experienced English Housekeeper. These days, the dish is immensely popular in the USA; it was introduced to the country in the late 18th century by James Hemings, a chef enslaved by former president Thomas Jefferson. It's equally popular in Canada, too, where Kraft Dinner – a brand of boxed mac 'n' cheese – is considered an unofficial national dish.

The exact origins of pasta alla carbonara are a little murky, but it's thought that the dish was created to make the most of military rations in occupied Rome during the Second World War. Its ingredients traditionally include fatty cured pork, eggs and pecorino romano hard cheese – but these days, you’ll sometimes find ham or bacon used in place of the cured pork, and Parmesan or Grana Padano instead of pecorino. The secret to making it? Fresh raw egg yolks are stirred through the hot pasta.

Käsespätzle sees spätzle (circular egg pasta) smothered in a rich cheese blend, creating a creamy, warming dish that never fails to hit the spot. This classic comfort food is enjoyed across Europe – in countries such as Germany, Austria, Switzerland and Hungary – so the cheese blend varies, but usually includes two or more styles (often Emmental and Edam). You’ll usually find this indulgent meal finished with a generous helping of savoury-sweet caramelised onions.

Everyone loves a good lasagne. Lasagne sheets are thought to be one of the oldest forms of pasta, dating back to ancient Rome – and the dish itself originated in Italy in the Middle Ages, appearing in the 14th-century cookbook Liber de Coquina ('The Book of Cookery'). To make a traditional lasagne, the sheets are layered up in a dish with alternating fillings of ground meat, tomato sauce, béchamel and a variety of cheeses, including mozzarella and Parmesan. These days, the dish is beloved worldwide.

Now discover our ranking of the tastiest breads from around the world