Strozzapreti

Name: Strozzapreti
Prep time: 45 min
Cook time: 6 min
Total time: 51 min
Yield: 4
Ingredients: Type 00 flour 3 ¼ cups; Water warm 0.8 cup; Fine salt to taste

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360

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 360
Carbohydrates g 77.6
of which sugars g 1.7
Protein g 11
Fats g 0.7
of which saturated fat g 0.17
Fiber g 2.5
Sodium mg 297

Difficulty: Easy
Prep time: 45 min
Cook time: 6 min
Serving: 4
Cost: Very low

PRESENTATION

Strozzapreti pasta is such a favorite in Emilia Romagna. It’s got that rustic vibe from just water and flour—nothing else. Really good stuff. There's something about the hand-twisted shapes of homemade strozzapreti that feels like rolling out a story. I mean, each piece is a little different—those tender twists catch every drop of sauce. And look, the old tale behind the name is classic. It goes back to the Papal States era. Tired of taxes, people made this pasta from what they had. And you know, that's what makes it so so good. You can taste the history and pride in every bite.

Across Italy, you’ll see different takes—Umbria has tagliolini, Lazio goes for spaghettoni, and up in Trentino, it’s spinach gnocchetti called strangolapreti. But in Romagna, it’s all about these chewy twists that hug sauces just right.

A bowl of strozzapreti pasta fits any mood. You know, whether you want a simple tomato sauce or something spicy, or even mixing in seafood like swordfish. That shape soaks up all the flavor, and each forkful is like a little celebration. Some folks worry about getting the twists perfect, but really, the homemade look is magic. Nobody expects them to be exact. Seriously, those uneven edges make the pasta even better.

Around Emilia Romagna, you’ll see this strozzapreti recipe on lots of family tables. It’s usually paired with whatever sauce is handy—from a silky seafood mix to a thick, hearty ragù. People love how easy it is to bring tradition to dinner. And the end result? Always comforting and full of flavor. With its deep roots and simple ingredients, strozzapreti proves that some of the best Italian pasta recipes start humble and end memorable, just the way food should be.

Whether enjoyed in a small trattoria or at a big family gathering, this pasta really captures the heart of Italian cooking. For sure.

How to prepare Strozzapreti

To prepare strozzapreti, pour the flour onto a work surface forming a well 1, add a pinch of salt and start mixing with lukewarm water 2 using a fork 3.

Once the water has been absorbed 4, begin kneading with your hands 5 until you obtain a smooth and homogeneous dough 6.

Let the dough rest for at least 30 minutes covered with plastic wrap 7, or a cloth, at room temperature or in the fridge if it's too hot. After this time, take the dough and place it on a floured work surface 8. With the help of a rolling pin, start rolling out the dough 9.

Your goal is a thickness of 1/16 inch (10 11. Once rolled out, start cutting it into strips about 1/2 inch wide 12.

Once you have the strips 13, take one at a time and roll it between the palms of your hands, letting it slip gently 14. Then detach pieces about 3-4 inches long and place them one by one on the floured work surface 15. Your strozzapreti are ready!

Storage

You can dry strozzapreti covered with a dry cloth. Do not seal them. Once dried, they can be stored for about a month. Alternatively, it is advisable to freeze them on a tray, placing them well spaced, and once frozen, transfer them to freezer bags for more convenient storage.

Tip

Boil strozzapreti in salted boiling water to taste for about 6-7 minutes.

Tips and Trivia

Can a different type of flour be used?

It is possible, but it will be necessary to recalibrate the dosages based on the consistency of the dough.

Can you use a stand mixer instead of kneading by hand?

It is possible to knead with a stand mixer equipped with a hook attachment.

How to prevent pasta from sticking to your hands?

Moisten your hands with water to help the pasta strips slide better.

Why are they called strozzapreti?

The origin of this name is not known for certain: some trace it back to the combination of the Greek terms: "straggalao" to roll and "prepto" to hollow, which would refer to the formation of the typical twists. Another legend ties this dish to a priest who ate this dish so eagerly that he choked. In Emilia Romagna, the most accredited story traces this name back to the times when the region was subject to the Papal State, which imposed high taxes, thus displeasing the population.

For the translation of some texts, artificial intelligence tools may have been used.

Strozzapreti

PRESENTATION

How to prepare Strozzapreti

Storage

Tip

Tips and Trivia

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