How to make Strozzapreti Pasta
Making handmade Strozzapreti Pasta is so easy and satisfying. This traditional pasta shape from Emilia Romagna has a unique twisty shape, from rolling and twisting the strips of pasta between your hands.
Servings: 2 people
Calories: 235kcal
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.
Video
Notes
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.
Nutrition
Calories: 235kcal | Carbohydrates: 43g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 218mg | Fiber: 6g | Sugar: 0.2g | Vitamin A: 5IU | Calcium: 20mg | Iron: 2mg
