Strozzapreti
Strozzapreti are a traditional fresh pasta from Romagna, made with a simple dough of water and flour, hand-rolled into small twisted gnocchi-like shapes. The name, with its ironic meaning, evokes the abundance of the dish. Perfect with slow-cooked ragù or tomato sauce, they represent the essence of the genuine, humble cuisine of Emilia-Romagna.
Preparation
- 1
Pour the flour onto your work surface and create a well in the center. Gradually add the lukewarm water and begin mixing with your fingertips, slowly incorporating the flour until you obtain a smooth and uniform dough.
- 2
Knead the dough energetically for about 10 minutes until it becomes elastic and consistent. If it is too sticky, add a little flour; if too dry, add a few drops of water.
- 3
Cover the dough with a bowl and let it rest for 20 minutes at room temperature.
- 4
Divide the dough into small portions and work one piece at a time, keeping the rest covered. On a lightly floured surface, shape the pasta with your palms into thin cords.
- 5
Cut the cords into pieces of approximately 3-4 centimeters and curl them slightly with your fingers, creating the characteristic twisted shape of strozzapreti.
- 6
Bring a pot of salted water to a boil. Immerse the strozzapreti in small batches and cook until they float to the surface and are al dente, about 3-4 minutes.
- 7
Heat the ragù in a wide pan over medium heat. Drain the strozzapreti while still slightly al dente and transfer them directly into the ragù.
- 8
Toss the pasta in the ragù for a minute, allowing the flavors to blend together. Divide the dish among individual plates and top with a generous grating of Parmigiano Reggiano and a drizzle of oil.
- 9
Serve immediately while the dish is still steaming hot.
Chef's Tips
For an authentic result, prepare the ragù with at least an hour of slow cooking: the sauce will develop deeper flavor. Strozzapreti can be prepared in advance and frozen for a few weeks.