Pastassa

Pastassa is a traditional Italian pasta dish originating from the region of Puglia, located in southern Italy. The name "pastassa" is derived from the Latin word *pasta*, meaning dough, and the suffix *-assa*, which is often used in southern Italian dialects to denote a thick or hearty variety of pasta. This dish is particularly popular in the province of Lecce, where it is often served as a comforting meal, especially during colder months.

The primary ingredient in pastassa is a thick, ribbon-like pasta, similar to a wide, flat band of egg noodles. It is typically hand-rolled and cut into long strips, giving it a rustic texture. The pasta is usually cooked al dente and then tossed with a rich, creamy sauce. The most common variation of pastassa features a sauce made from ground pork, garlic, onions, tomatoes, and a generous amount of pecorino cheese, which gives the dish its distinctive creamy consistency. Some regional variations may include other meats such as sausage or offal, adding depth to the flavor profile.

Pastassa is often served as a first course in Italian meals, accompanied by a simple green salad or crusty bread. The dish’s hearty nature makes it a staple in Puglian cuisine, reflecting the region’s agricultural abundance and love for simple, flavorful ingredients. While it is not as widely known outside of Italy as other pasta dishes, pastassa remains a beloved comfort food among locals and is sometimes enjoyed in Italian restaurants that specialize in regional cuisine.

The preparation of pastassa traditionally involves making the pasta from scratch, using a mixture of flour and eggs, though some modern versions may use store-bought pasta for convenience. The dish’s simplicity and warmth make it a favorite for gatherings and family meals, embodying the rustic charm of southern Italian cooking.