Pastách

Pastách is a traditional dish originating from the mountainous regions of Italy, particularly popular in Abruzzo and Molise. Its name derives from the Latin word "pasta," referring to the primary ingredient: pasta. Historically, pastách was a humble and hearty meal, often prepared by peasants using readily available ingredients. The core of the dish consists of a specific type of homemade pasta, typically a short, hand-rolled shape with a rough texture designed to hold sauce well. This pasta is often made with simple ingredients like flour, water, and sometimes eggs, depending on regional variations.

The accompanying sauce for pastách is characteristically robust and flavorful. It often features slow-cooked meat, such as lamb, pork, or a combination, simmered with tomatoes, garlic, onions, and a medley of local herbs like rosemary and thyme. The long cooking process tenderizes the meat and allows the flavors to meld deeply. Some variations may include wild mushrooms or legumes, further enhancing the rustic nature of the dish. Pastách is typically served as a primo piatto, a first course, and is a staple during family gatherings and local festivals. Its preparation is often a communal activity, reflecting the importance of food in Italian culture and heritage.