Strozzapreti Homemade Pasta: A Simple, Delicious Tradition Anyone Can Master
strozzapreti
Strozzapreti is a type of hand-rolled pasta from Italy, known for its twisted, rustic shape. Its name intriguingly translates to "priest-stranglers," with a few folklore stories behind the origin, often suggesting that the pasta was so delicious, priests would eat it too quickly, nearly choking.
As for whether strozzapreti is homemade or not: Yes, traditionally, strozzapreti is a homemade pasta, created by hand in Italian households. The pasta dough is rolled into long ropes, then cut and twisted into the signature irregular, hand-formed shapes, giving it a hearty, authentic texture that pairs beautifully with rich sauces like ragù or pesto.
Though strozzapreti is now commercially available, making it at home adds that extra layer of authenticity and freshness, allowing you to experience the traditional, comforting flavors of Italian cuisine.
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- 2 1/3 cups all-purpose flour (310g)
- 3/4 cup water
- 2 1/3 cups ‘00’ flour (304g), plus extra for dusting
- 3/4 cup water
- 1 3/4 cups all-purpose or ‘00’ flour (233g)
- 1/3 cup semolina flour (55g)
- 3/4 cup water
- Sift the flour: Sift flour(s) onto a work surface into a mound.
- Make a well: Create a 6-inch wide well in the center. Pour in 3/4 cup water.
- Combine flour and water: Use a fork to whisk some flour into the water until it resembles thick pancake batter.
- Form a dough: Once the mixture is thick, use your hands or a bench scraper to incorporate the remaining flour, forming a shaggy dough. If dry, wet your hands and knead until combined.
- Knead: Fold the dough over itself, pressing down with your palm, rotating until smooth with slight lumps (about 5 minutes).
- Adjust moisture: If too dry, wet your hands and knead more. If too wet, dust with flour.
- Rest: Wrap dough in plastic wrap and rest at room temperature for 15–20 minutes.
- Divide and roll: Dust the surface, unwrap the dough, cut in half, rewrap one piece. Roll the other until about 3mm thick, roughly 10x16 inches.
- Cut strips: Cut into 1-inch strips, cover the strips with plastic wrap.
- Twist: Line baking sheets with parchment, dust with flour. Twist the strips one by one and place them on the baking sheets. Let dry for 10 minutes.
- Repeat: Repeat rolling, cutting, and shaping with the other dough half.
- Cook: Boil salted water, add pasta, and cook until al dente (3–4 minutes). Drain and serve.
Freeze uncooked pasta on a baking sheet, then transfer to a freezer bag. Cook frozen pasta with extra time as needed.
