Pisturatelles

Pisturatelles are a type of traditional Italian pasta that originated in the region of Apulia. The name "pisturatelle" comes from the Italian word "pisturare," which means to knead, reflecting the process of making the pasta. Pisturatelles are typically made from a simple dough of flour, water, and sometimes eggs, which is then rolled out and cut into thin strips. These strips are then twisted into a spiral shape, giving the pasta its distinctive appearance.

The pasta is often served with a variety of sauces, including tomato-based sauces, pesto, or simply with olive oil and garlic. Pisturatelles are particularly popular in Apulia, where they are often served as a first course or as a side dish. The pasta is known for its delicate texture and mild flavor, allowing the accompanying sauce to shine.

Pisturatelles are also made in other parts of Italy, and variations of the recipe can be found in different regions. However, the traditional version from Apulia remains the most well-known. The pasta is a staple in many Italian households and is often enjoyed by both locals and visitors alike.