pastand

Pastan is a type of pasta that originates from Italy. The name "pastan" is often used interchangeably with "lasagna", but technically, pastan refers to a square-cut noodle that is similar to paccheri. However, unlike paccheri, pastan is typically made with egg yolks, which gives it a richer and more yellow color.

Historically, pastan was a popular pasta shape in Southern Italy, particularly in the Campania region. It was often served with simple sauces, such as tomato sauce or pesto, and was a staple in many Italian households.

In terms of preparation, pastan is cooked in boiling water until it reaches an al dente texture. It can then be tossed with a variety of sauces, topped with cheese, or used in baked dishes. Pastan is a versatile pasta shape that can be used in both traditional and modern recipes.

Some notes on the etymology of "pastan" suggest that the name may be derived from the Neapolitan dialect, in which the word "pastaston" means "egg pasta". This would support the theory that the name "pastan" is indeed connected to the presence of egg yolks in the pasta dough.

Despite its rich history and cultural significance, "pastan" is not a widely recognized term outside of Italy. However, for pasta enthusiasts and cookbook collectors, the name "pastan" offers a glimpse into the rich culinary heritage of the Italian people.