Pastaans

Pastaans are a traditional form of handmade pasta originating from the Punjab region of Pakistan and India. The name "Pastaans" is derived from the Punjabi word "Pasta," which refers to the dough-based dishes made from wheat flour and water. These pastas are often hand-rolled and cut into various shapes, such as thin sheets, strips, or tubes, and are commonly used in both savory and sweet dishes.

The preparation of Pastaans typically involves mixing wheat flour with water to form a smooth dough, which is then kneaded until elastic. The dough is left to rest for a period before being rolled out thinly by hand or with a rolling pin. Once rolled, the dough is cut into desired shapes, such as *phulka* (flat rounds), *cheela* (thick pancakes), or *noodles*. These pastas are often cooked in boiling water until al dente or used in stuffed forms, such as *samosa* or *kathi rolls*.

Pastaans are a staple in Punjabi cuisine and are featured in both everyday meals and festive dishes. They are versatile ingredients, used in curries, soups, salads, and even desserts like *gajar ka halwa* (carrot pudding) or *shahi tukda* (a sweet dish with fried bread). The texture and mild flavor of Pastaans make them a popular choice for absorbing rich sauces and spices.

In modern times, Pastaans have gained popularity beyond the Punjab region, appearing in restaurants and home kitchens across South Asia and beyond. While commercial versions of pasta exist, many households continue to prepare them from scratch, preserving their traditional methods and flavors. The dish reflects the cultural richness of Punjabi heritage, blending simplicity with culinary creativity.