Rustic and hand-rolled, this traditional Strozzapreti pasta is easy to make at home with just flour, water and salt. It cooks quickly and pairs well with hearty sauces for a simple, comforting meal.
Strozzapreti is a rustic noodle made from a simple homemade pasta dough of flour, water and salt, then rolled by hand until soft and slightly twisted. My mother-in-law would occasionally make this pasta for Sunday dinner with a hearty Boscaiola sauce, and it shows how delicious cooking with simple ingredients can be!
It is easier to shape than authentic homemade pasta and is an easy place to start when making pasta at home. It also comes with a playful history as the name hints to an old legend about priests enjoying this pasta a little too much, which makes Strozzapreti one of the most unique noodles in Italy.
Why You’ll Love This Recipe
- Rustic, chewy pasta that is quick to cook: Strozzapreti is rolled by hand from a simple flour and water dough, and the noodles boil in just a few minutes.
- No special tools or ingredients required: You only need basic pantry staples and your hands to shape each noodle, making this an easy pasta anyone can make at home.
Priest Strangler Pasta
The name Strozzapreti translates to “priest stranglers.” According to legend, priests loved this pasta so much they would eat too quickly and choke on it. Another story says that homemakers made Strozzapreti without eggs and hoped the priests would choke because the clergy often collected eggs as taxes. Either way, it is a very old and very Italian tale behind a rustic homemade noodle.
Ingredient Notes
- 00 flour: This soft, finely milled Italian flour gives Strozzapreti its smooth texture and tender bite. If you do not have 00 flour, you can use all-purpose flour instead, although the noodles may be slightly firmer.
- Water: Room temperature water helps bring the dough together smoothly.
- Salt: Just a pinch adds flavor to the dough.
How to Make Strozzapreti Pasta
Start by adding the flour and a pinch of salt to a large bowl and whisk to combine. Pour the water into the center and mix with a fork until the dough starts to come together. Move it to a flat surface and knead until smooth and soft, then cover with a clean towel and let it rest.
Lightly flour your work surface and roll the dough into a thin rectangle. Cut it into long strips.
Take one strip at a time and roll it gently between your hands to create a soft, twisted shape. Damp hands help the dough slide more easily. Cut each rolled piece in half or thirds, place them on a floured board so they do not stick and then dust with additional flour.
Cook the pasta in a large pot of salted boiling water until tender. Depending on the thickness, you may need a little more or less time, so taste one to be sure then toss with your favourite sauce and serve warm.
recipe tips
- Kneading the dough. If the dough feels a little dry while kneading, add a few drops of water until it becomes smooth and soft. If it feels sticky, add a light dusting of flour.
- Rest the dough: Letting the dough rest helps relax the gluten so the noodles roll out easily and do not shrink back while shaping.
- Shaping the pasta: Rolling the strips between slightly damp hands helps them slide and twist smoothly. If they stick, dust with a little flour.
- Do not worry about getting every piece exactly the same. Irregular shapes give this rustic pasta its charm.
- Choosing the best flour for strozzapreti: 00 flour gives a soft, tender texture, but all purpose flour works, too. For a slightly firmer bite, replace a small amount of the flour with semolina.
- Prevent sticking: Place the shaped pasta on a floured board so the pieces do not stick to each other while you work.
Serving Suggestions
Strozzapreti holds sauce very well, so it is delicious with hearty sauces. Try it with the classic Boscaiola sauce or even with a rich meat sauce like my meat sauce or slow-cooked authentic bolognese sauce. For a lighter meal, toss it with easy tomato sauce and fresh basil.
This twisted pasta brings out the best in any sauce, delivering that authentic Italian charm in every bite. Make it once, and it might just become a new favorite in your weekly rotation.
- 1⅔ cups flour 00 200g
- 7 tablespoons water (room temperature) 100g
- 1-2 pinches salt
-
In a large bowl whisk the flour and salt together, make a well in the middle and add the water. Start to mix with a fork then move to a flat surface and knead to form a smooth soft dough, cover with a clean tea towel and let rest 30 minutes.
-
Place the dough on a lightly floured flat surface and roll out to a rectangle approximately 16×12 inches / 40×31 cm with a thickness of ⅛ inch / 2mm. Cut into strips of ½ inch / 1.2 cm wide and about 5-6 inches / 13- 15 cm long.
-
Take a strip one at a time and roll it delicately between your hands, (using damp hands will help them slide easier), then cut each rolled pasta in half, transfer them to a floured board. Sprinkle a little flour on the rolled pasta.
-
Cook the pasta in boiling salted water for approximately 2-4 minutes. Check for doneness, depending on the thickness they may need more or less time. Toss the pasta with your favourite sauce. Enjoy!
How to store the strozzapreti?
If the pasta has been cooked, let the pasta cool, then toss with a little olive oil so the pieces do not stick. Store in an airtight container in the refrigerator for up to two days.
The best way to store uncooked Strozzapreti is to freeze it. Fresh flour-and-water pasta does not hold up well in the refrigerator and can become sticky or gummy.
To freeze, spread the shaped pasta on a baking sheet and freeze until firm, then transfer to a freezer bag or airtight container. It will keep for up to one month. Cook straight from frozen and add a minute or two to the boiling time.
Calories: 253kcal | Carbohydrates: 53g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 132mg | Potassium: 74mg | Fiber: 2g | Sugar: 0.2g | Calcium: 12mg | Iron: 3mg | Phosphorus: 75mg
recipe FAQs
00 flour gives a soft, tender texture, but all purpose flour works too. For a slightly firmer bite, replace a small amount of the flour with semolina.
No. Strozzapreti is shaped completely by hand and does not require any special tools. A rolling pin and your hands are all you need.
Let the pasta cool, then toss with a little olive oil so the pieces do not stick. Store in an airtight container in the refrigerator for up to two days.
The best way to store uncooked Strozzapreti is to freeze it. Fresh flour-and-water pasta does not hold up well in the refrigerator and can become sticky or gummy.
Yes. Spread the shaped pasta on a baking sheet and freeze until firm, then transfer to a freezer bag or airtight container. It will keep for up to one month. Cook straight from frozen and add a minute or two to the boiling time.
Related
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy