Pasta with potatoes and provola is much more than just a dish. It’s a symbol of Neapolitan cuisine, where a few simple ingredients come together to create an authentic explosion of flavors. This dish perfectly embodies the essence of traditional Campanian cooking: savory, nourishing, and delightfully satisfying.
Here, we share the recipe from our Cesarina Elena of Cascina, so you can enjoy this classic at home. With our tips, you’ll be able to prepare it "azzeccato"—with the ideal, almost solid consistency, just as tradition demands. And do you know what they do in Naples to check if the density is just right? They perform the "upside-down plate test": if made to perfection, the pasta with potatoes and provola will not fall off the plate. Ready to take on the challenge?
Origins of pasta with potatoes and provola cheese
The first official mention of this dish dates back to 1773, when Vincenzo Corrado referenced it in his book "Cuoco Galante". Unlike the modern version, the recipe back then did not include provola.
The combination of pasta and potatoes must have seemed like a natural pairing to people in the 1600s. Introduced to Italy in the 1500s, potatoes found ideal growing conditions in the mild climate of Southern Italy; around the same time, pasta had become a widely available product in local shops. Both ingredients were easy to obtain and especially popular for their suitability in creating affordable yet nourishing dishes. Thus, from the union of these two carbohydrate-rich ingredients, this flavorful recipe was born—a dish still beloved today for its satisfying heartiness and irresistible taste.
The unique tradition of mixed pasta
A key feature of this dish is the use of "pasta mista", a blend of leftover pasta shapes often referred to as "munnezzaglia". Not only does it add a unique texture, but it also reflects a practical, no-waste philosophy at the heart of Neapolitan cooking.
Variations
Although the original recipe called only for pasta, potatoes, and sautéed vegetables, over time, additions like pancetta or even a baked, gratinated version have appeared. There’s also a "brothy" version, popular in the colder months, which offers a contrast to the thicker, traditional style.
Today, pasta with potatoes and provola remains an iconic dish, treasured by those who savor the soul of Neapolitan cuisine. Simple yet creamy, it’s one of the oldest recipes that, with each spoonful, continues to warm the heart and satisfy the palate.
