traditional italian pasta: with or without eggs?
Although nowadays both are ubiquitous in Italy (and abroad), dried pasta and fresh egg pasta are traditionally associated with different regions of Italy.

Dried durum-wheat pasta originated in the old Kingdom of the two Sicilies, which encompassed the entire Southern Italy, including the island of Sicily, and had its capital city in Naples. Oldest historical records associate the production and consumption of dried pasta with Sicily, but one of the best renowned home of pastifici (artisanal pasta production places) from time immemorial is the town of Gragnano, in the province of Naples.

Still today, the humble spaghetti with tomatoes and basil is one of the iconic food of Naples.

Fresh egg pasta ("fresh" here is referred to pasta, not to eggs, as in "not essiccated") is linked to the historical region of Emilia, part of the River Po Valley.

It is worth mentioning that from a historical point of view this is the reason why spaghetti alla bolognese, one of the best known Italian dishes abroad, is actually a fake one: "bolognese" means "from the city of Bologna", which is the largest city of Emilia. For this reason it was always supposed, from its very own "design", to go well with tagliatelle, which is a classic fresh pasta format.