Strozzapreti are a fresh pasta, humble and simple because they contain no eggs; their absence is a sign of the hardship faced by many rural families in Romagna, where eggs were often sold in order to buy other essentials such as salt and sugar.
Around the name strozzapreti there are various legends and explanations, but they all revolve around the atmosphere of anticlerical sentiment that developed in Romagna among the population oppressed by the long domination of the Papal States.
Ingredients and Preparation
- 500 g flour
- water
- salt (for 6 servings)
After making the dough with flour, water, and salt, let it rest wrapped in plastic film for about 30 minutes. Roll it out with a rolling pin until you obtain a sheet about 3 mm thick. With the help of a knife, cut strips about 1.5 cm wide. Take each strip between your palms and roll it firmly. With your fingers, cut the strozzapreti into pieces about 5–6 cm long.
Arrange them on a floured tray and then cook in plenty of salted boiling water for a few minutes, until they rise to the surface.
As mentioned, this is a poor man’s pasta and therefore it deserves a rich and flavorful sauce. Strozzapreti are excellent dressed with meat ragù (perhaps made with Mora Romagnola pork), with radicchio and pancetta, or with a vegetarian sauce with a spicy kick from chili pepper.
