Pastades

Pastades are a type of pasta that originated in Italy, specifically in the region of Liguria. The name "pastades" is derived from the Italian word "pasta," which refers to any type of dough made from flour and water, and "ades," which means "to stick" or "to adhere." This name reflects the pasta's characteristic of sticking together when cooked, which is due to its unique shape and the way it is made.

The most distinctive feature of pastades is their shape, which resembles small, twisted ribbons or spirals. This shape is achieved by extruding the dough through a specialized die, which gives the pasta its characteristic texture and appearance. Pastades are typically made from durum wheat semolina, which gives them a firm texture and a slightly nutty flavor.

Pastades are often served with simple sauces, such as tomato sauce, pesto, or butter and garlic, to allow their unique texture and flavor to shine. They are also commonly used in soups and stews, where their shape and texture make them ideal for absorbing and enhancing the flavors of the dish.

In recent years, pastades have gained popularity beyond Italy, particularly in the United States, where they are often used in creative and innovative pasta dishes. Their unique shape and texture make them a versatile ingredient in both traditional and modern Italian cuisine.