Strozzapreti Recipe
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Loading... - Angelina Casa
- 14 Apr 2025
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Strozzapreti, which translates to "priest stranglers," is a traditional Italian pasta that originates from the Emilia-Romagna region. This hand-rolled pasta is known for its unique shape and texture, making it perfect for holding onto sauces. Here’s a simple recipe to make strozzapreti from scratch.
Ingredients
For the Pasta:
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 2 large eggs
- 1 tablespoon olive oil
- Water (as needed)
For the Sauce (Optional):
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Instructions
- In a large mixing bowl, combine the flour and salt. Make a well in the center.
- Crack the eggs into the well and add the olive oil.
- Using a fork, gradually incorporate the flour into the eggs until a dough begins to form.
- Knead the dough on a floured surface for about 5-10 minutes until it becomes smooth and elastic. If the dough is too dry, add a little water; if it’s too sticky, sprinkle with more flour.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- After resting, divide the dough into smaller portions for easier handling.
- Roll out one portion of dough into a thin sheet (about 1/8 inch thick) on a floured surface.
- Cut the sheet into strips about 1 inch wide.
- Take each strip and twist it gently to form a spiral shape, pinching the ends together to create a small, elongated piece. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil.
- Add the strozzapreti to the boiling water and cook for about 3-5 minutes, or until they float to the surface and are tender. Fresh pasta cooks quickly, so keep an eye on it.
- Drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the crushed tomatoes, salt, and pepper. Simmer for about 10-15 minutes, allowing the sauce to thicken slightly.
- Toss the cooked strozzapreti in the sauce until well coated.
- Plate the strozzapreti and garnish with fresh basil leaves and grated Parmesan cheese.
Enjoy your delicious homemade strozzapreti
