Pasta, Patate e Provola
Pasta mista cooked with potatoes and melting provola
Neapolitan pasta mista cooked directly in a thick potato broth, then finished with provola for its characteristic stringy texture.
Naples, Campania
The regional version.
The Neapolitan pasta-mista and provola version, with optional traditional pork rind.
- Pasta mista cooks in the potato broth rather than in a separate pot.
- Partly broken potatoes make the dish thick and creamy.
- Provola supplies the characteristic filante, stringy cheese finish.
Technique: pasta mista cooked with potatoes and melting provola
Add water gradually while the pasta cooks and stir the bottom often. Too much liquid makes soup; too little can scorch the potato starch before the pasta softens.
Ingredient notes & swaps
- A smoked stretched-curd cheese is a practical substitution if Agerola provola is unavailable; the flavour will differ.
The recipe
Pasta, Patate e Provola
Ingredients
Main
Method
- 1
Soften onion, carrot and celery in oil for 8–10 minutes. Add optional pork rind and tomatoes and stir for 3 minutes.
- 2
Add potatoes and enough hot water to cover. Simmer covered for 40–60 minutes until the potatoes begin to break down.
- 3
Remove pork rind if used, or cut it finely to return. Add pasta mista directly to the potato pot.
- 4
Cook, stirring often and adding hot water a little at a time, until the pasta is tender and the mixture thick.
- 5
Fold in diced provola and stir until it melts and forms strands. Add grated cheese and torn basil.
- 6
Rest for 2 minutes and serve in warm bowls. The result should be thick enough to cling to the spoon.
The version on this page
The Neapolitan pasta-mista and provola version, with optional traditional pork rind.
- Pasta mista cooks in the potato broth rather than in a separate pot.
- Partly broken potatoes make the dish thick and creamy.
- Provola supplies the characteristic filante, stringy cheese finish.
Cooking it well
Add water gradually while the pasta cooks and stir the bottom often. Too much liquid makes soup; too little can scorch the potato starch before the pasta softens.
Serving and planning
Serve as a substantial first course in small bowls. Pork rind is included as an optional traditional enrichment.
Ingredient alternatives
A smoked stretched-curd cheese is a practical substitution if Agerola provola is unavailable; the flavour will differ.
Explore the Italian regional cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 3 days.
Freezing
Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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