12 Authentic Pasta Recipes from Veneto.
These 12 pasta recipes from Veneto are a selection of some of my favourite Venetian pasta recipes. I have also included a couple of gnocchi recipes as gnocchi are also a staple in this North Italian region and are served in the same ways as pasta.
Veneto is the Italian region I live in, so I guess you could say I know it quite well. This is a northern region with pretty cold winters but hot summers. Here, there are lakes, mountains and coastal areas as well as large plains and lots of agriculture.
In fact, this is the part of Italy where a lot of risotto rice grows and where the most wine is produced. Veneto is also famous for the cultivation of veggies such as radicchio, green and white asparagus, peas, potatoes, pumpkins and corn as well as fruits such as cherries, apples and peaches.
Like in every Italian region, the Venetian kitchen is traditionally based on local products and produce. Pasta plays a role in local recipes but it also competes for a place at the table with gnocchi, risotto and polenta. Most of the traditional pasta in Veneto is fresh egg pasta.
Some local pasta types are the same as in other parts of Northern Italy, for example lasagne, tagliatelle and tagliolini. However, there are a couple that are unique to this region. One is bigoli and the other is gargati. But, since these pasta types aren’t so available outside of Italy, you can make the recipes with other types of pasta of course!
Click the recipe name to go to the post with recipe instructions.
12 pasta recipes from Veneto: meat.
Tagliatelle with Pancetta and Peas.
Pasta with fresh peas, or ‘pasta coi bisi’ in the local dialect, is a traditional spring recipe in Veneto. This simple pasta dish is more than the sum of its parts, which are few! In fact, the first time I had this dish I was really quite surprised how tasty it is. Of course, the secret ingredient is fresh peas. That’s why it’s a spring recipe but you can make it year round with frozen or canned peas too!
Tagliolini au Gratin.
Based on a dish from Cipriani’s Harry’s bar in Venice, this tagliolini au gratin recipe is a real gem. All you need is pasta, eggs, ham, grated Parmigiano and cream. This is a fabulous recipe for leftover holiday ham and a firm favourite with kids and adults alike!
Bigoli with Luganega sausage.
Italians love sausage pasta. In fact, versions of it are eaten and enjoyed throughout Italy. This Venetian version with local luganega sausage and traditional bigoli pasta is pretty simple to make and super tasty. Sure to become a family favourite!
Gargati with Spring Ragu.
Known locally as il consiero, this mixed meat ragu from Vicenza in Veneto is a really interesting sauce that actually changes with the seasons. In this version, gargati with spring ragu, the sauce is made of Italian lardo (not lard) and 3 white meats, as well as fresh peas and asparagus!
12 Pasta Recipes from Veneto: Poultry
Bigoli with Duck Ragu.
Visitors to Veneto will most certainly come across this traditional pasta recipe on offer in many of the region’s restaurants and trattorias. Bigoli with duck is almost a signature pasta dish that is often cooked by the Venetians at home on holidays and feast days. This version requires slow cooking the duck, but it’s definitely worth the time it takes!
Pasta with farmyard ragu.
Known as ragu di corte (farmyard ragu) in Italian, this hearty three poultry pasta ragu from Padova (Padua) is a delicious combination of duck, guinea fowl and stewing hen! Traditionally served with bigoli this sauce is also delicious with tagliatelle, spaghetti or short pasta tubes like penne.
12 Pasta Recipes from Veneto: Vegetarian
Northern Italian Asparagus Pasta.
This Northern Italian asparagus pasta recipe is a delicious version of a typical Venetian way to combine asparagus with pasta. Apart from the asparagus this sauce has zucchini, onion, parsley and garlic, as well as creamy robiola cheese. You can also use cream cheese.
Cinnamon Butter Gnocchi.
This recipe for cinnamon butter gnocchi dates back to the Renaissance and is a traditional carnival dish in Veneto. In Italian, it is also known as gnocchi alla Veneta. There are a number of versions of this recipe in different parts of the region. This one is the simplest I know. It may sound like an unusual way to serve gnocchi. But, I promise you it is absolutely Amazing with a capital A! I am sure that if you try it, you will think the same!
Radicchio pasticcio (Italian chicory lasagna)
If you like cooked Italian chicory, then you’ll love radicchio pasticcio. This is a delicious traditional vegetarian lasagna from Veneto. Made with Italian chicory, pasta, shallots, béchamel and cheese, it comes together easily and tastes wonderful! Perfect for lunch or dinner, as a starter or a side dish.
Gnocchi with Gorgonzola and Radicchio.
Containing three very traditional Northern Italian foods, potato gnocchi, gorgonzola and radicchio, this scrumptious Venetian recipe is made with radicchio that has been caramelized with Balsamic vinegar and finished off with a sprinkling of walnuts. And yes it’s as yummy as it sounds and looks!
12 Pasta Recipes from Veneto: Soup
Pasta and Beans soup.
Italian food lovers will most probably know that pasta and beans (pasta e fagioli) is popular throughout Italy. However, Tuscany and Veneto lay claim to its origins! Certainly this Venetian version is absolutely delicious, nutritious and filling. Perfect comfort food for the colder months!
12 Pasta Recipes from Veneto: Lake fish
Smoked Trout Carbonara.
This divinely delicious spaghetti with smoked trout carbonara is based on a lake fish carbonara recipe from a Michelin star restaurant by Lake Garda. It is so much easier to make than it looks and I have to say my guests have always been seriously impressed with it! Yours will be too!
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If you make any of these 12 pasta recipes from Veneto, I’d love to hear how they turn out and if you liked them. Please leave a comment here on the blog or on The Pasta Project Facebook page.
Looking forward to hearing from you!
Don’t forget to pin for later.
Other regional recipe round ups.
- 12 Pasta recipes from Sicily
- 12 Pasta Recipes from Rome and Lazio
- Pasta Recipes from Naples
- Pasta Recipes from Puglia
If you are interested in learning how to make homemade pasta and gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians!
Nicoletta De Angelis Nardelli says
Lovely! I have relatives in Vicenza and remember eating a few of these pasta dishes, especially bigoli!. My favorite combo, though, is radicchio and gorgonzola whether with rice, or gnocchi, or pizza 🙂 .
This post of pasta recipes really couldn’t be any better! I’m especially intrigued by your Taliolini Au Gratin recipe!
Oh, wow. I spent forever reading this post. There are so many recipes I want and need to try! I’m going to start with the gargarti with spring ragu. It looks absolutely amazing.
Lori | The Kitchen Whisperer says
Oh, how I loved the culinary tour of Veneto! Every recipe looking more delicious than the previous one! I’m crushing hard on the Cinnamon & Butter gnocchi! It’s almost dessert-ish! Thank you for sharing such deliciousness!
So many delicious pasta recipes. Pinning this to try some of them soon. Thanks for sharing
So many delicious pasta recipes to try. Pinning this to try some of them. Thanks for sharing
Mama Maggie's Kitchen says
Yum! All these pasta recipe are making me drool! All look sooo delicious but I couldn’t take my eyes off of this Tagliolini au gratin.
I’ve not heard of a lot of these dishes but I wish I could try them all! I’m amazed at how versatile pasta is..the smoked trout carbonara sounds so good right now 😀
I am going to have to take a culinary tour with all of these delicious recipes soon.
Amy Liu Dong says
Awesome recipe that accompaniment with our all time favorite “Pasta”. These recipe all look great and so tasty. Presentation is so mesmerizing and really tempting to the eye.
And how am I suppose to choose which one to try?? They all sound so amazing especially the duck ragu. I reckon that would be amazing and I’d love to cook that for my husband. Maybe I’ll have a 3 course pasta dinner so I can try them all out. LOL
Shruthi Baskaran says
This took me back to when I used to live in Italy! Bookmarked to try several of these recipes later!!!
Denay DeGuzman says
During these stay-at-home times I’ve been in the kitchen more than usual. I look forward to cooking my way through these delicious pasta recipes! My family will enjoy each and every one!
These all sound SO good! I don’t know where to start (which recipe). Great recipe collection thank you!
Wow, what a roundup!! Bookmarked to make as soon as I am out of quarantine. Thanks for this!!
We can never have too many pasta recipes and there are some amazing ones here. I can’t wait to try them all.
Two questions: 1. Is bigoli made with buckwheat anymore? 2. My understanding is that during the war, buckwheat noodles like pizzoccheri were made with only buckwheat without any wheat flour. Do you know how the bound it together; with eggs? Straight buckwheat and water seem to fall apart when made with conventional fresh pasta recipes.
Hi Jay, I’ve never had bigoli made with buckwheat although I know bigoli from Bassano also called bigoli mori are traditionally made with buckwheat or whole wheat flour. A recipe I came across included 2 eggs, 50 g butter and 200ml milk for 500g buckwheat flour. You could try that. Re pizzocheri. This pasta isn’t made with just buckwheat flour. Traditionally it’s 2/3 buckwheat and 1/3 durum wheat semolina or soft wheat flour (there are different recipes). Do let me know if you need any other info. Hope you are staying safe and well!