Argentina is greatly influenced by Italian immigrants. Some of their best foods are their pastas. Their are especially popular during winter and spring months, when the temperature is cooler.
Ñoquis
- Recipe
- Thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, with or without flavourings of herbs, vegetables, cocoa, or prunes. The dough for gnocchi is most often rolled out, then cut into small pieces of about the size of a cork.
- Cost: 30 pesos ($1.80) for a .5KG bag.
Raviolis
- Recipe
- Are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used.
- Cost: 30 pesos ($1.80) for a .5KG bag.
Agnolottis
- Recipe
- Big raviolis. There are also called Sorrentinos with the Buenos Aires area. They often have more spinach inside than regular raviolis.
- Cost: 30 pesos ($1.80) for a .5KG bag.
Locro (Sometimes not Pasta)
- Recipe
- The famous May 25, July 9 Independance Day soup! It has "a little bit of everything Argentina" in it, sometimes including pasta. One bowl will fill you up.
- Cost: For a family of 4, 200-300 pesos ($12.00-$18.00