Making homemade strozzapreti pasta is a fun and simple process that anyone can try. All you need is some flour, water, and a bit of patience. The unique twisty shape of strozzapreti comes from rolling and twisting the strips between your hands. With a little practice, you'll have delicious, fresh pasta ready to cook and enjoy.
The origin of the name "strozzapreti" means "priest stranglers" or "priest choker", a playful nod to the pasta's origins and its hearty nature. Legend has it that the pasta was so delicious that priests would eat it too quickly, almost choking on it! This unique pasta is characterized by its twisty, spiral shape, which makes it perfect for holding onto rich sauces. It's similar to Trofie Pasta or Casarecce, but thicker and longer.
Making strozzapreti at home is not only a way to enjoy a piece of central Italy, but also a relaxing and fun activity. Rolling and twisting the dough into its distinctive shape is simple enough for kids to join in, making it a great family project. In the end, you'll have fresh, homemade pasta that everyone can take pride in and enjoy together.
For more details on fresh pasta, check out this guide on how to make 10 different pasta shapes without a pasta machine.
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What are Strozzapreti
Strozzapreti is a traditional Italian pasta known for its distinctive twisted shape. This pasta originated in the Emilia-Romagna region of Italy, a place renowned for its rich culinary traditions. Strozzapreti's unique shape is achieved by rolling and twisting strips of dough, making it perfect for capturing and holding onto hearty sauces. This pasta has been enjoyed for generations in Italian households, and its easy-to-make form has kept it a beloved staple in regional cuisine.
Ingredients
To make this fresh Strozzapreti pasta recipe you only need a few simple ingredients. Read below the information on each.
- Durum Wheat Semolina Flour. Fine semolina flour (Semola rimacinata) is usually used to make eggless pasta, such as Cavatelli, Trofie, or Orecchiette, all short-cut pasta that doesn't need to be stretched thin. Pici are the only exception being a long-cut pasta shape because they need both Semolina for consistency and All Purpose for flexibility.
- Olive Oil & Salt. Oil and salt are not really important to make handmade pasta and you can also skip them without majorly impacting the end result. But I like to add a tiny drizzle of oil and a pinch of salt to the dough.
- Water. Water is the only other ingredient necessary to make handmade pasta, as it turns semolina into a pliable dough.
See the recipe card for quantities.
Instructions
In a large bowl, add the fine semolina flour, salt, and a drizzle of olive oil.
Mix all the ingredients and add the room temperature water a little bit at a time, until the dough comes together, then knead it with your hands into a ball.
Roll the pasta on a cutting board with a rolling pin, then cut it into thick strips.
Cut into 2 inch rectangles, then twist them between the palms of your hands.
Place the Strozzapreti pieces on a clean kitchen towel to dry.
TOP TIP: It's not necessary to rest Strozzapreti pasta, but you can leave it to dry on a clean towel dusted with flour for a few hours or overnight. The longer you leave it to dry, the longer it will take to cook, so make sure to taste and adjust the cooking time accordingly. Dried pasta has more bite and can be cooked al dente, while freshly made pasta cooks a bit softer.
What sauce to pair with Strozzapreti
Strozzapreti pairs wonderfully with a variety of pasta sauce, thanks to its twisted shape that clings to flavors.
- Rich, hearty sauces: Classic Bolognese made with ground meat and tomatoes is a traditional pairing, coming from the same region. Or a classic tomato sauce, like Arrabbiata sauce.
- Creamy sauces: Like mushroom and cream sauce, or a delicious 4 cheese sauce, , coating each twist of the strozzapreti beautifully.
- Lighter options: Fresh pesto made with basil, garlic, pine nuts, and Parmesan cheese, offers a vibrant, herbaceous flavor that contrasts delightfully with the pasta.
- Seafood sauces: Seafood sauces like salmon sauce or with clams or shrimp can add a touch of elegance, making strozzapreti a versatile pasta for various delicious dishes.
Equipment
You basically don't need any equipment to make Strozzapreti pasta, but here are some tools that can make the process easier:
- Wooden Pastry Board. A large wooden board is very useful in making pasta, it's perfect to knead the dough and has enough space to roll it. The peculiarity of this type of board is that it blocks on the table edge so it doesn't slide when you use it.
- Pasta Cutter. Pasta is stretchy and cutting strips or shapes with a knife would be quite difficult. A pasta wheel it's super handy as it cuts pasta effortlessly.
- Pasta Drying Rack. If you don't have much surface space to let the pasta rest on a clean towel, you can use this drying rack to hang the pasta.
- Rolling Pin. Pasta rolling pins are long and thin, but you can use any standard pastry rolling pin to roll pasta by hand.
- Pasta Machine. If instead, you want to roll pasta without much effort, you can use the classic pasta machine. There are also electric pasta machines or Kitchenaid extensions.
Storage
Eggless pasta, like Strozzapreti, can be air-dried for a few hours or even days. Use a pasta drying rack or let it sit on a clean towel until you're ready to cook it. Keep in mind that the longer you dry it, the longer it will take to cook (fully dried Strozzapreti can take up to 10 minutes to cook). So taste and adjust the cooking time accordingly.
You can also freeze uncooked fresh pasta. Add the strozzapreti on a tray or plate and freeze for about an hour so they don't stick to each other. After 1 hour, you can move them to a freezer bag or container for up to 6 months. Toss the frozen pasta directly into boiling water and boil for 4-5 minutes.
💭 FAQ & Tips
A: It typically takes about 30 minutes to prepare the dough and shape the pasta, plus additional time for cooking.
Yes, you can use whole wheat flour for a healthier option, though the texture might be slightly different.
No special equipment is needed. A rolling pin and a knife or pizza cutter to cut the dough into strips are sufficient.
Top tip
If you struggle with sticky pasta, always keep some flour on hand. Dust your hands, board, and rolling pin with plain flour while you work the dough. When the pasta is ready, dust it with semolina flour before letting it rest on the towel. Semolina flour will prevent the pasta from sticking to itself, but also leave a more pleasant texture when cooked, while a coat of plain flour on the pasta will leave a slightly slimy texture.
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📖 RECIPE
How to make Strozzapreti Pasta
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Ingredients
- 1 cup Semolina Flour
- a pinch of Salt
- ½ tablespoon Olive Oil
- Water
Instructions
- First make the pasta dough adding the pinch of salt to the semolina flour, then slowly add water until the dough becomes slightly sticky.
- Add the olive oil and keep kneading the dough. If it's too sticky add some more flour, if it's falling apart, add some more water. When you have a soft smooth ball of dough, cover in plastic foil and set in the fridge to rest for about 10 minutes.
- To make the Strozzapreti, dust a wooden or marble board with semolina flour and knead the pasta until it doesn't stick anymore to the board.
- Cut it in small chunks of the same thickness then roll the pasta into a thick slab. Cut it into 2 inch strips, then roll them between your palms until you get the classic twisty shape.
- Cook the pasta in salted boiling water for 3-4 minutes and serve immediately with the sauce of choice.
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Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Line
I didn't know this pasta shape and it was fun to make with my daughter!
Jessica Montanelli
Hi Line, I'm glad you had fun making it!