What is Strozzapreti Pasta?
Translated from Italian, strozzapreti means “priest strangler” and appears like twisted, elongated cavatelli pasta. Legend has it that back in the day, the church took away eggs from the people of Emilia-Romagna, leaving them to make pasta with only flour and water. Out of defiance, the women named the pasta “priest strangler” in hopes that the priests that were invited over for a meal, would choke on the egg-less pasta. If there’s anything that this story has taught us it’s that Italians take their pasta-making very seriously.
Different regions of Italy make strozzapreti in their own ways, but it pairs well with prosciutto, asparagus, and creamy or chunky sauces. We hope you enjoy learning how to make homemade strozzapreti and delicious sauces to serve with this unique pasta.
1. Handmade Strozzapreti
To make fresh strozzapreti, all you need is all-purpose flour, semolina flour, salt, and warm water. Some recipes call for eggs, but this one does not. Don’t worry if you don’t have a pasta machine; this recipe doesn’t require fancy kitchen equipment. First, mix the dry ingredients in a bowl and slowly pour in the warm water. Use a fork to stir the dough until it starts clumping together. Next, lightly flour a cutting board and knead the dough for about 5 minutes. Wrap the pasta dough in plastic wrap and let it sit at room temperature for 30 minutes or up to 1 hour.
Lastly, you will need to shape the pasta dough by hand. Divide the dough in half and wrap the second half in plastic wrap while working with the first half. Use a rolling pin to get the dough thickness down to about ⅓ of an inch. Using a pizza cutter, cut the dough into 1 to 1 ½ inch strips. Place one strip between your palms and rub it back and forth until it creates a tube-like shape. Each length of dough should be cut to about 4 inches and set aside on a lightly floured baking sheet.
This type of pasta can be refrigerated or frozen if necessary. To freeze the strozzapreti for later, spread each pasta evenly on a baking sheet lined with wax paper and store in a freezer-safe container after they harden in the freezer. It is best to simply add a couple of extra minutes to your cooking time instead of letting them thaw first. Like gnocchi, you will know the pasta is ready when it floats to the top.
Get the full recipe and directions from Italian Food Forever.
2. Strozzapreti with Roasted Tomatoes
This recipe explains how to make a homemade tomato sauce using cherry tomatoes, olive oil, minced garlic, pecorino cheese, and fresh basil (or parsley). First, cut the tomatoes in half and mix them with oil and garlic. Roast the tomatoes with the cut sides up in a 300 degrees Fahrenheit oven for about 45 minutes. They should become soft but not to the point where they are dry or turn a brownish color. While you’re waiting on the tomatoes, take out a food processor to finely mix the garlic, pecorino cheese, and basil. You will spread this cheese mixture right on top of the hot roasted tomatoes so that the cheese melts.
For this gourmet dish, you will also be making homemade strozzapreti. This time, you only need all-purpose flour, eggs, and salt to make the pasta. Create a well in the middle of the flour and salt, then crack the eggs into it. Use your hands to mix the ingredients until it creates a moist dough ball. It shouldn’t be sticky, so add a little more flour if that occurs.
Knead the dough briefly, then use a clean surface to roll it out into a thin rectangular shape and cut it into 1-inch strips, cutting across horizontally at 3-inch intervals. There is no need to be precise for the last step, but get a bamboo skewer and wrap the pasta around the skewer, allowing it to overlap and have a visible seam. Set these aside on a plate and prepare to boil the pasta. Add the cooked strozzapreti to your roasted tomatoes and melty cheese, and serve warm.
Get the full recipe and directions from NY Times Cooking.
3. Strozzapreti with Mushrooms & Ricotta
Try this dish if you want a recipe with lots of vegetables. You will start with a soffrito, which consists of finely chopped red onion, carrot, and celery. Sauté these vegetables in olive oil on medium-high heat until they are golden. Season with salt and pepper and reduce the heat to medium-low, cooking the vegetables for about 15 more minutes. To finish off the soffrito, add paprika and cook them for five more minutes. Transfer the cooked vegetables to a small bowl and set them aside.
Next, sauté some shiitake mushrooms in a skillet with olive oil for about 8 minutes. If your pot of water is boiling, add the pasta in at the same time. Remove the mushrooms, quickly cook minced garlic in oil for 30 seconds, and add in the soffrito, mushrooms, cooked pasta, lemon juice, fresh chives, and parmesan. Stir everything, top the dish with ricotta cheese, and cut soft, boiled eggs for a hearty vegetarian-friendly meal.
Get the full recipe and directions from Bon Appetit.
4. Strozzapreti with Creamy Pasta Sauce & Clams
Seafood lovers will thoroughly enjoy this simple pasta and clams recipe. It is a simple yet flavorful dish that takes less than 30 minutes to prepare. Steam them in water, wine, or your favorite marinara sauce for about 5 minutes to cook the clams. The creamy sauce that this author describes is the same as the pink sauce. This recipe is ideal for any couple wanting to have a date night at home.
Get the full recipe and directions from Kitchen Swagger.
5. Strozzapreti with Italian Sausage, Broccolini, Braised Walnuts and Lemon Walnut Panko
Who knew that the Hallmark Channel shares recipes? This recipe comes from an executive chef, and it can feed a family of four. It has several components such as Italian sausage, garlic, onion, broccolini, walnuts, white wine, chicken stock, and toasted panko. However, the sausage sauce is done in one pan and is quite simple to recreate at home. Usually, Italian dishes don’t include walnuts, but they add an umami flavor that ties everything together.
Add the pasta directly to the sauce without rinsing it, and sprinkle lemon zest and parmesan on top for added freshness. This strozzapreti recipe is a delicious meal that you should consider trying.
Get the full recipe and directions from Hallmark Channel.
6. Spring Strozzapreti Pasta with Parmesan Cream Sauce
The best word to describe this dish is exquisite. It has asparagus, peas, and scallions, which add a beautiful green coloration to the pasta. This 6 step recipe does require some prep for the vegetables, but having everything ready before you start cooking makes all the difference. The sauce consists of heavy cream, parmesan, and butter, added to the same pan as the vegetables. This vegetarian-friendly dish is sure to be a crowd-pleaser at your next gathering.
Get the full recipe and directions from Blue Apron.
7. Strozzapreti Pasta with Squid and Tomato Sauce
This dish combines the flavors of the Sicilian coast (the squid) with the traditions of Tuscany (strozzapreti pasta). You will be adding dry white wine (preferably Pinot grigio), tomatoes (be sure to remove the seeds), shallots, garlic, and basil to make the sauce for the squid. The most important thing is to be vigilant and avoid overcooking the squid. Letting them cook for too long will cause them to have an unpleasant rubbery texture. This recipe is perfect for anyone wanting to challenge themselves in the kitchen.
Get the full recipe and directions from Nonna Box.
Strozzapreti is a very versatile pasta, and we love how simple it is to make from home. Whether you like tomato-based or creamy pasta sauces, strozzapreti can handle almost anything. We hope you enjoy a newfound love for this type of pasta and start incorporating it into your weeknight meals.
If you like this post, we think you’ll really like our Pasatelli Recipes post.
