World Pasta Day: The Chef’s Original Recipe to Put Italian Pasta and Charcuterie in the Spotlight

by Jessica Morens

Tuesday 25 October is World Noodle Day. To celebrate this beloved dish, Chef Giorgio Spatafora of Primo Restaurant in Brussels has created a recipe of Italian pasta and charcuterie. We show you how to reproduce this exceptional original dish at home.

World Noodle Day, established by the International Noodle Organization (IPO) in 1995, is celebrated on October 25. Target ? Remember the global success of this diverse food item.

Giorgio Spatafora

On this occasion, the European project “Trust Your Taste” proposes to combine pasta with Italian Charcuterie in a highly flavorful recipe. To do this, he asked Giorgio Spatafora, chef at Primo Restaurant, to prepare an original recipe. consequences ? An exceptional pasta dish that you can reproduce at home, while discovering the gem of charcuterie, with the IGP mark: Lardo di Colonata.

Here’s the chef’s fall recipe: Whole-wheat faggotini pasta stuffed with potatoes, leeks and fried lardo di colonata

Ingredients for two

To prepare the pasta:

  • 200g of Grano Tineiro Whole Grain Flour
  • 2 eggs

For the filling:

  • 6 white leeks
  • 2 hard potatoes
  • 100 grams of bacon
  • 100gm chopped chestnuts
  • fresh thyme

To reduce burnt wine:

  • 6 tablespoons honey
  • 500 ml of wine
  • cinnamon
  • clove
  • juniper
  • coconut pulp
  • Zest the orange

To season:

  • A few slices of shallots
  • Thin slices of chestnut
  • green shallot oil
  • Thin slices of Lardo
  • Grana Padano
  • Flower petals (cornflower, marigold flower)


For the filling:

  1. Melt the bacon Colonnata and a small knob of butter in a saucepan and sauté the white shallots over low heat with the thyme, salt and pepper until well browned; Spare.
  2. Add previously cooked potatoes in salted boiling water and chopped chestnuts and mix everything until you get a cream. Put in a piping bag.

To prepare the dough:

  1. Put the flour and eggs into the kneader using the hook, and once the dough forms, finish kneading it by hand until you get a smooth consistency and leave to rest for 30 minutes in the refrigerator, wrapped in plastic wrap.

To prepare the ravioli:

  1. Once the dough has cooled, roll it out well with a pasta roller and, using a cookie cutter, cut into squares. Then stuff it with leek cream and make ravioli. (here’s a vagotini)

To reduce burnt wine:

  1. To reduce the wine, caramelize the honey in a saucepan and add 1/4 of the red wine. Let the alcohol evaporate for 3 minutes. Repeat the same process 3 times.
  2. Once the alcohol has evaporated completely, let it sit for 10 minutes while the spices are steeped.
  3. When the wine is reduced in half and its texture begins to be similar to syrup, remove it from the heat and filter it through a sieve.


  1. Dip the ravioli in salted boiling water and, at the same time, melt a small piece of butter and a few slices of leeks in a frying pan. After about 4/5 minutes of cooking, remove the ravioli from the water and finish cooking in the melted butter, away from the heat.
  2. Arrange the ravioli on a flat plate and cover with thin slices of Lardo di Colonata. Sprinkle with grana padano.
  3. Place the shallot slices on the plate and the chestnut slices, ending with a reduction in the wine, green shallot oil, and flower petals.

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