Strozzapreti
Description: Strozzapreti, or strangolapreti, have many names depending on the region you are in. This interesting pasta has its origins from the late 1500's and the name translates to "priest stranglers." The legend goes that priest are greedy and one choked on this pasta, thus giving it it's name. This is quite debatable and most likely there was not a priest that actually choked on it.
Dough: Along with the changing names, the technique and dough also changes dramatically. Some dough for this has bread, cheese, potatoes, different types of flour etc. I like to use our Simple Parmesan Dough.
Region: Southern and Central Italy traditional but can now be found throughout.
Traditional Sauce: There is no one traditional sauce, but it is often served with a hady sauce. Such as a rich ragù, or thick tomato sauce.
Check out our Strozzapreti with a roasted tomato sauce recipe here!
(adsbygoogle = window.adsbygoogle || []).push({});Homemade strozzapreti pasta made with a simple parmesan dough.
- 200 g Pasta flour
- 120 g Water (Warm)
- 20 g Parmigiano Reggiano
- Prepare the pasta dough
In a large bowl, or forming a well, mix together the flour, parmesan and warm water. Continue to knead for 10 minutes, or until the dough is soft and elastic.
Cover and let rest for 30 minutes.
See link for dough in description for more information on making the pasta dough. - Rolling out the dough
Traditionally the dough is rolled out using a very large rolling pin called a matarello. You can substitute a pasta rolling machine to roll out the dough. It should be slightly thicker than tagliatelle.
On my marcato pasta roller I go to a thickness of 4. - Shaping the strozzapreti
Once the dough is sheeted, cut into long rectangles around 1.5 cm wide. Place the tip of one end between your palm and fingers. Roll forward carefully to twist the dough. Pinch the end and repeat. Continue making all a similar length.
Let dry at least 30 minutes before cooking so they hold their shape.
See gallery for more pictures on shaping. Note, you have to apply barely any pressure when rolling or they will firm a snake instead of the strozzapreti shape. - Drying and cooking
You can either cook the strozzapreti fresh or dry it.
Fresh: Cook the strozzapreti for just a couple minutes in heavily salted boiling water.
Dried: Let try completely for several hours or overnight. Depending on the humidity it may take upto a full day or more. Cook for 6-9 minutes in in heavily salted boiling water. Due to their shape and density they take much longer to cook dried. They should be al-dente but not hard in the middle.