50 States of Pasta, Final Part
This is it, the last 10 states for my challenge of making a pasta dish for all 50 states, and I’m sure they’ll be just as delicious as the other 40.
If you wish to check out the other 4 parts of this series, then you can use the links down below.
Here we go, the final part, starting with…
South Dakota-Air Fried Ravioli with Honey
A state well known for its lush forests, South Dakota has a lot of national parks and forests, such as the Black Hills Natural Forest, and of course, there’s the ever-iconic American monument that seems to carry this whole state on its four shoulders, Mt. Rushmore.
The honeybee happens to be South Dakota’s state insect, so it makes sense that SD has a very large honey production, so I thought that a sweet honey ravioli would be a unique but delicious way to thank all of those bees for their hard work.
Make 2 batches of my fresh pasta dough, using the link below, but use all all-purpose flour and use honey instead of olive oil.
While the pasta dough rests, In a large bowl, mix together 1 cup of ricotta cheese with 1 tablespoon of brown sugar, the zest of one orange, a pinch of salt, and (optional) a tablespoon of rum.
Roll out the pasta into a thin sheet using a pasta roller or a rolling pin, then plop tablespoonfuls of the ricotta mixture onto the pasta about an inch apart. Brush the pasta with water, then lay another pasta sheet on top and use your fingers to squeeze out as much air as possible.
Use a round cookie cutter to cut the ravioli into rounds. Carefully lower the ravioli into a pot of simmering water with 2 tablespoons of sugar added, then cook until the ravioli float to the top of the water. Let them cool completely.
Preheat an air fryer to 350 degrees, then brush each ravioli with vegetable oil, then coat in a mixture of 1/4 cup of sugar and 1 tablespoon of cinnamon. Air fry the ravioli until the outside is golden and crispy, flipping halfway through.
Lay 8 pieces of ravioli onto a plate, then top with a drizzle of honey and a scoop of vanilla ice cream.
I’m not sure what’s with this trend I’ve been doing lately with sweet ravioli, but I am loving it!
The ravioli has a wonderfully crispy outside, is slightly puffed up as well, with that soft, warm ricotta filling in the middle, and that pop of honey takes it to another level. If you live in South Dakota, then I hope you’re reading this, because I recommend you make this dish soon.
Tennessee-Nashville hot Chicken Pasta
Moving back East, we now head to a state well known for live music, the birthplace of Elvis, and as much excellent food as one state can pack Tennessee. Tennessee has been a dream vacation for me for quite some time as there is much to love, such as Dollywood and, as stated, amazing food.
There are several dishes that the state of Tennessee prides itself on, but there is one in particular that spiked my interest, and that is Nashville hot chicken, fried chicken coated in a fiery sauce.
I didn’t want to just plop a piece of hot chicken on top of some pasta, but what I will do is figure out how to incorporate the flavors of hot chicken into a unique pasta dish in the style of chicken alfredo
Cook 1 pound of penne or any short pasta in salted boiling water until al dente, this step should not be a surprise to you by now.
While the pasta cooks, heat a thin layer of olive oil in a wide skillet, then add 1 cup of breadcrumbs and cook for 2-3 minutes, stirring frequently, until the breadcrumbs are toasty and golden. Transfer to paper towels, then allow to cool.
Wipe out the skillet, then add more oil along with 4 thinly sliced chicken breasts. Season with salt and pepper, then cook for 4-5 minutes, or until the chicken is browned and mostly cooked.
Add 3 each finely chopped carrots and ribs of celery, then cook for another 5 minutes, or until the veggies start to soften.
Add 2 cups of heavy cream and 1/2 cup of your favorite buffalo wing sauce, then cook, stirring occasionally, until the cream thickens.
Add the pasta and 1 cup of grated parmesan cheese, then stir until the pasta is warmed through and the sauce becomes very creamy.
Dump the pasta among bowls, then top with some blue cheese, breadcrumbs, and a sprinkle of parsley.
You get all of the wonderfully spicy flavors of Tennessee hot chicken plus creamy, cheesy pasta to pick up all of that delicious flavor with that slight crunch of the breadcrumbs.
What more could you want?
Texas-Fajita Pasta
This one holds a special place in my heart because Texas is the state where I grew up, so the pressure is on.
They say that everything is bigger in Texas, and I do have to agree. Bigger cities, bigger music festivals, bigger people, and bigger personalities.
One of my favorite dishes to ever come out of the state of Texas, besides barbecue, is wonderful fajitas, there’s just something about that sizzling platter of tender meat and veggies that makes my mouth water every time, so I thought I’d come up with a fajita pasta dish to celebrate that.
Cook 1 pound of rotini pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Meanwhile, heat a cast iron skillet with a thin layer of vegetable oil until very hot. In a mixing bowl, combine 2 teaspoons each of salt and chili powder with 1 teaspoon each of black pepper, garlic powder, dried oregano, cumin, and (optional) cayenne pepper.
Generously season 1 1/2 pounds of skirt steak with the spice mixture, then lay into the hot skillet and cook for 2-3 minutes on each side, or until the steak is very brown on the outside and is cooked to your liking.
Remove the steak from the skillet to rest, then add 1 sliced onion, green bell pepper, and red bell pepper. Cook for about 5 minutes, or until the veggies start to char on the outside, then add 1 15-ounce can of diced fire-roasted tomatoes and 2 cloves of garlic.
Cook for another 3-4 minutes, or until the tomatoes begin to thicken, then stir in 1 cup of sour cream and 1 cup of shredded pepper jack cheese.
stir until the cheese is melted, then add the pasta and toss to combine. Thinly slice the steak against the grain, then toss with the pasta and cook for another minute, or until the steak is warmed through.
Dump the pasta mixture onto a serving platter, then top with sliced avocado and chopped cilantro.
This fajita pasta just might be the ultimate combination of Tex-Mex and Italian, you have that perfectly cooked steak with a slight char flavor from the veggies, and since the pasta is essentially replacing tortillas, I think it’s a dish that both Italians and Texans could enjoy.
Utah-Funeral Mac and Cheese Balls
A state with one of the most diverse landscapes in the country, Utah is a state for adventure lovers to dive pinto, with its mountains, the famous arches, and the great salt lake.
One of the most popular dishes in all of Utah is funeral potatoes. As morbid as they may sound, funeralool potatoes are simply balls of potatoes, cheese, jalapenos, bacon, and green onion coated in a cornmeal crust then “Baptized in hot oil” to golden, crispy perfection.
P I think this is a delicious concept, so I thought a play on that in the style of fried mac and cheese would be delicious!
Boil 1/2 pound of elbow macaroni until al dente. Drain, then set aside.
Render 4 chopped slices of bacon in a skillet until crispy, then add 4 sliced green onion whites and 2 seeded and minced jalapenos. Cook until the onions and jalapenos are soft, about 3 minutes, then set aside.
Melt 2 tablespoons of butter in a medium saucepan, then sprinkle in 2 tablespoons of flour to make a roux.
Add 1 cup of milk, then bring it to a simmer and cook for 5 minutes, or until thick. Remove from the heat, then add 1 cup of grated cheddar cheese, and whisk until melted. Add the pasta and the bacon mixture to the sauce, then toss to coat. Season with salt and pepper, then dump onto a sheet tray lined with foil and refrigerate until completely cooled.
In a large bowl, combine 1 cup each of finely crushed cornflakes, potato chips and panko breadcrumbs. Season generously with salt and pepper.
Divide and roll the mac and cheese mixture into 2-inch balls, then roll each ball in some seasoned flour, followed by beaten egg and the cornflake mixture to fully coat.
Preheat an air fryer to 350, then generously spray each ball with cooking spray. Air fry for 4-5 minutes, or until the outside is golden and crispy.
Garnish with green onion greens and serve with ranch dressing.
Utah, I gotta hand it to you, it’s amazing how a state with such large landscapes can give way to such small bites.
These little funeral mac and cheese balls are a perfect sharable appetizer or side dish that is full of the classic flavors of funeral potatoes, just done with a bit of pasta.
Vermont-Gnocchi Poutine
Heading back Northeast for the last time on this adventure, our next stop is in a little state full of big scenery, Vermont. Many people are likely familiar with Vermont maple syrup, but you may also like to know that Vermont also has gorgeous forests and small-town charm.
Being tucked right under Canada, it’s no surprise that one of Vermont’s most well-known dishes is gravy fries, otherwise known as poutine, so I thought that taking that concept, but using gnocchi instead of fries, would be an excellent idea.
Prepare and cook a batch of potato gnocchi as directed from my dish for Idaho. (Link down Below)
After cooking and draining the gnocchi, heat a wide skillet with a thin layer of vegetable oil and fry the gnocchi until golden brown and crisp on the outside.
Meanwhile, melt 4 tablespoons of butter in the now-empty saucepan used to cook the gnocchi. Add 4 tablespoons of flour to make a roux, then add 1 cup of chicken broth and 1/2 cup of beef broth. Bring to a simmer, then cook until very thick. Season the gravy with salt and pepper.
Drizzle the gravy on top of the gnocchi, then top with shredded cheddar cheese. Broil until the cheese is bubbly and golden, then serve.
Poutine is one of those dishes that people are either a huge fan of or not sure about, but I think that when done with this gnocchi style, it is a really great dish and one that speaks to the hearts and souls of Vermont residents.
Virginia-Apple Pie Pasta
We now head south to the state famous for being the “Birthplace of a Nation”, Virginia. As well as being the oldest colony in America, Virginia is full of historical and tourist sites such as Thomas Jefferson’s Monticello and the Cheapskate Bay Bridge.
There is one fruit that is found in orchards all across the state of Virginia, and that is apples, so I thought that I could turn those apples into fruit noodles and then serve those in the style of apple pie.
Here we go.
Roll a sheet of refrigerated pie dough onto a parchment-lined sheet pan. Poke the dough all over with a fork, brush with butter, and sprinkle with sugar, then bake at 350 for 12-15 minutes, or until the dough is baked and crisp.
Set aside to cool.
(You can also do this in the air fryer for the same time and temp)
Use an apple corer to remove the seeds and core from 4 honey crisp apples (or any cooking apple like Granny smith), then use a spiralizer with the thick noodle setting to shred the apples into long pasta-like shreds.
In a wide pan, melt 4 tablespoons of butter with 1/2 cup of brown sugar, 2 tablespoons of apple brandy (optional), and 2 teaspoons of cinnamon.
Cook for 2-3 minutes, or until the mixture starts to caramelize and smell nutty. Add the apples and a pinch of salt, then cook for another 4-5 minutes, or until the apples are soft but still retain their shape.
Divide the apple mixture among bowls. Break the baked pie dough into shards, then sprinkle on top of the apples, and finish with ice cream. (You should have lots of pie dough shards leftover. You can sprinkle them onto ice cream, eat them by themselves, or even use them like sweet chips for something like a honey-yogurt dip.)
Apple pie is a true American favorite, but I think doing it as a unique pasta dish takes the classic to another dimension entirely. Here’s to you, Virginia.
Washington-Cioppino Pasta
We now head to the Northwesternmost part of the Contiguous US, Washington (not to be confused with the nation’s capital, which is in Maryland.) Washington is a gorgeous state full of amazing forests, mountains, and waters; it’s where my family lives.
With all of the wonderful seafood that is found around the Washington coast, I figured that the best way to highlight that beauty is with a wonderful cioppino, a Italian-American seafood stew, which I will serve over some pasta.
Heat 3 tablespoons of olive oil in a Dutch oven, then add 1 sliced fennel bulb, onion, 3 minced shallots, and a large pinch of salt, then sweat until the veggies soften.
Add 4 minced garlic cloves, a pinch of chili flakes, and 1/4 cup of tomato paste, then cook for another minute.
Add 1 1/2 cups of dry white wine, 1 (15-ounce) can of diced tomatoes with their juice, 5 cups of fish or chicken stock, and 1 bay leaf.
Bring the liquid to a boil, then reduce to a simmer and cook for about 30 minutes to let the flavors develop.
Add 2 pounds each of clams and/or mussels, then cover and cook for about 5 minutes, or until the clams and mussels start to open up. Meanwhile, boil 1 pound of linguine in salted boiling water until al dente.
then add 1 pound of large shrimp, peeled and deveined, and 1 1/2 pounds of any firm fish such as salmon or halibut. Cook for another 5 minutes, or until all of the seafood is fully cooked.
Add the pasta to the cooking liquid and toss to coat, then season with salt and, if desired, more chili flakes, then serve.
Cioppino is a dish that truly highlights the beauty of the West coast, and the state of Washington for that matter, and the addition of the pasta gives you something to slurp up that wonderful cooking liquid.
West Virginia-Bacon, Grape, and Gorgonzola Pasta
Heading all the way back across the country, the next stop is at the state that my grandfather happens to live in, West Virginia. Much like its Eastern counterpart, West Virginia has a wide range of outdoor activities among it’s rolling mountains, giving it the title of The Mountain State.
There’s a lot of great food that West Virginia has to offer, but one dish that peaked my interest, upon research, is a unique pizza that is topped with grapes and gorgonzola cheese, a dish that has taken widespread love thanks to a local restaurant called Pies & Pints
While West Virginia didn’t necessarily invent pizza, the flavor combination definitely got my attention, but I’m also going to get some bacon for depth of flavor.
Cook 1 pound of fettuccine or any long pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. Did I even need to tell you that step by this point?
While the pasta cooks, cook 4 chopped strips of bacon in a medium pot until browned and crisp. Remove with a slotted spoon and reserve on paper towels.
To the bacon drippings, add 1 large shallot and 3 cloves of garlic, both minced, 2 teaspoons of minced rosemary, and 1 cup of seedless red grapes, cut in half. Grapes and pasta seem like a bizarre combination. Well, let me remind you, we often serve pasta with wine. ;)
Cook until the grapes soften, then add 1/2 cup of dry white wine to deglaze. Allow the wine to reduce by half, then 1 cup each of heavy cream, grated parmesan, and 4 ounces of crumbled gorgonzola cheese.
Stir until the cheese has melted and the sauce is very thick and creamy, then add the pasta and reserved bacon, then toss to coat. Garnish with parsley, then serve.
First, you have that creamy richness from that cheesy sauce laced with the funk of the gorgonzola, then that salty, crispy bacon and sweet-tart grapes come in to lift up the whole dish.
Even if you don’t live in West Virginia, I hope you at least enjoy making this dish yourself.
Wisconsin-Beer Brat Mac and Cheese
We are almost at the end here, folks, which means it’s time for a state that seems to have more cheese per square inch than most, Wisconsin. As well as being known as ‘America’s Dairyland’, Wisconsin is also full of wonderful lakes, crazy sports fans, and plenty of friendly people.
Along with being known for great cheese, Wisconsin is full of fantastic beer and bratwurst, so I thought a bratwurst mac and cheese would be a great way to combine all of those things into one great pasta dish.
Boil a pound of elbow macaroni. Based on the other mac and cheese varieties I’ve done with this series, I should not need to explain how.
While the pasta cooks, add 2 bratwurst links, the casings removed, to a hot pan with a bit of oil and cook, using a wooden spoon to break up the meat into crumbles, until the brats are fully cooked and browned, 6-9 minutes.
Remove the sausage meat with a slotted spoon, then add 3 tablespoons of flour to the drippings in the pan. Stir and cook for about a minute, then add 2 bottles of light beer. Cook stirring occasionally, until the beer has thickened.
Add 1 cup of shredded cheddar cheese and 1 tablespoon of brown mustard, then stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Add the pasta and reserved sausage meat to the sauce, then toss to coat and serve.
Wisconsin, I think you would go nuts for this bratwurst mac and cheese.
The fermented flavor of the beer gives that cheese sauce a different dimension of flavor, but then that sausage comes in and gives you yummy bits of brown, crispy goodness to munch on.
Wyoming-One pan Trout with Angel Hair
Ladies and gentlemen, the end is here, for it is time for the final state on this American pasta journey, Wyoming. Along with famous national parks like Yellowstone or the Grand Teton, Wyoming is well known for it’s cowboy culture and some magnificent railheads.
Much like its neighbor to the south and just about any state nestled into the Rocky Mountains, Wyoming has a strong love for fresh trout, so I think that a simple trout with angel hair and a simple white wine sauce would be fantastic.
Season 4 (5-ounce) skin-on steelhead trout filets with salt and pepper, then lay into a hot pan with some olive oil and cook for 4-5 minutes, or until the skin is very brown and crispy. Flip the fish, then cook for another 2-3 minutes, or until the fish is fully cooked.
(Salmon is also great for this dish)
Remove the trout from the pan, then add 1 large shallot and 3 cloves of garlic, both minced, and cook for 30 seconds, or until fragrant. Add 2 1/2 cups of chicken broth, 1 cup of milk, and a bit of salt and pepper. Bring to a simmer.
Break 8 ounces of angel hair pasta in your hands, then add that to the liquid and cook, stirring occasionally, until the pasta is tender and the sauce has thickened, about 3-4 minutes.
Remove from heat, then add 1/2 cup of parmesan, the zest and juice of half a lemon, and 1/4 cup of chopped parsley. Divide the pasta mixture among bowls, then top with a piece of trout and serve with lemon wedges.
This very simple dish of trout with angel hair is a light, easy way to celebrate the state of Wyoming, and is the perfect way to end this wonderful American pasta adventure.
And that is it, the 50 States of Pasta challenge is finally over!
Which dish was your favorite? Also, if you end up trying out any of these pasta dishes yourself, then let me know in the comments.
