Strozzapreti
Strozzapreti is a traditional pasta shape from Emilia-Romagna, whose name means "priest strangler." Made simply from Caputo "00" Pasta Fresca flour and water, this classic Italian pasta is prized for its rustic texture and sauce catching shape.
- Yield: Any
- Prep Time: 15 min
Ingredients
Learn how to make strozzapreti pasta from Emilia-Romagna using pasta fresca and water dough. Roll the dough thin, cut strips, pinch, and twist by hand
Instructions
Instructions
- Once your Italian fresh pasta dough without eggs has rested for at least 30 minutes, begin rolling it out on a large surface dusted with Caputo Semolina Flour.
- Roll the dough to about ⅛-inch thickness, then cut it into 2-inch-wide strips.
- Keep any dough you are not actively working with covered in plastic to prevent it from drying out.
- Place the top of a strip in the palm of your hand and gently roll it between both hands. The dough should coil and stick together. Pinch off the end of the roll and continue with the remaining dough.
- Place the completed strozzapreti on a sheet pan or plate dusted with Caputo Semolina Flour.
- When ready to cook, place the fresh pasta into salted boiling water and cook for 2–3 minutes.
- Toss and finish cooking the strozzapreti in your favorite sauce. We recommend bolognese, tomato sauce, or pesto.
Notes
- If you'd like to save the pasta for later, allow it to dry completely, dusted with semolina flour. Store in an airtight container for up to 3 months.
