Pasta Day brings recipes and hands-on workshops together
· BehindLines newsroom
World Pasta Day on 25 October 2026 brings together two ways of passing on a culinary tradition: presenting recipes from different countries and demonstrating how to shape fresh dough by hand. The International Pasta Organisation published its selection on 22 October. In Bogotá, the Italian Cultural Institute is announcing a food fair and workshops for Sunday.
The industry organisation's selection covers eight recipes associated with eight countries on four continents. Among them are Italian carbonara, Spanish fideuà and a Mexican dish with poblano peppers. Putting these preparations alongside one another illustrates the organiser's argument: a familiar food can take different forms according to local cooking habits.
The selection also extends beyond savoury dishes. Its Turkish contribution uses vermicelli in a dessert. This broadens the journey beyond a plate of pasta with sauce, without ranking cuisines or declaring one recipe better than another.
In Bogotá, the announced programme also focuses on making pasta. Three workshops address tagliatelle, pici in the Tuscan tradition and farfalle shaped by hand. Their subjects offer another way into the variety of pasta: its shape is created before it reaches the cooking water.
According to the Institute, the fair is scheduled to welcome visitors from 11:30 to 15:30 local time, while the workshops have separate time slots. The institution says the workshops are free and require registration. This announcement establishes neither that places remain available nor that every session has actually taken place.
The initiatives operate on different scales: an international recipe selection on one side and a local cultural gathering on the other. They share a date and a subject, but do not amount to a report on an event already completed. For this day, the programmes show both how dishes travel and how the skills used to make them are passed on.