Strozzapreti Pasta

5 from 1 vote

Strozzapreti pasta tossed in a rich, rustic sauce—simple, comforting, and so Italian! Classic flavors you’ll crave all week.

Prep Time30

Cook Time4

Resting Time30

Total Time1 4

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 253kcal

Author: Rosemary Molloy

Ingredients

1⅔ cups flour 00 200g
7 tablespoons water (room temperature) 100g
1-2 pinches salt

US Customary - Metric

Instructions

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 16x12 inches / 40x31 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!

Notes

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.

Nutrition