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Strozzapreti
Directly translated, strozzapreti means ‘strangle the priest’. An online search will show a variety of fascinating theories about how this pasta might’ve got this name!
Directly translated, strozzapreti means ‘strangle the priest’. Do an
online search and you will find a variety of fascinating theories
about how this pasta might’ve got its name!
SERVES 8–10
200g semolina
800g Italian 00 flour
1 cup milk
1 cup water
1 egg yolk
1 tsp salt
Knead all the ingredients by hand or use a stand mixer with a dough hook. Once well combined,
form into a ball and cover with plastic or beeswax wrap, then rest in the fridge for an hour.
Cut the dough into four even pieces. Take one piece at a time (keep the other pieces covered)
and roll the pasta until 1.5mm thick in a pasta machine, or on a floured bench with a rolling pin.
Cut the rolled pasta into strips. Repeat with remaining pieces.
Roll each strip through your hands to create each strozzapreti. (See photo, left: the fingertips of
one hand are at the base of the other hand’s palm — pull one hand back, while pushing the other hand forward, like you are rubbing your hands together.) Repeat for all the strips. Dust the rolled
strips in semolina to avoid sticking together.
Cook strozzapreti by adding to salted boiling water for 2–3 minutes or until al dente, then toss
through your favourite pasta sauce.
