Strozzapreti
Small hollow, twisted pieces of pasta from the Forlì-Cesena area of Romagna, made from flour and water; also sold dried.
Strozzapreti (strozaprit in Romagnol) are small, hollow, twisted pieces of pasta similar to fusilli. The Emilia-Romagna region lists them among its traditional agri-food products (PAT), with the province of Forlì-Cesena and neighbouring areas as their territory.
The base is flour and water; richer versions may add eggs. According to the regional sheet, the dough is rolled to about 1–2 mm, rolled up and cut into strips about 1 cm wide like tagliatelle, and each strip is rolled between the palms into small fusilli. In an older method, dough sticks about a centimetre thick are cut into cylinders a couple of centimetres long, then pressed and dragged on the board with a finger to hollow them out.
The sheet notes that explanations of the name vary. Most relate to the anticlericalism of Romagna under Papal State rule; in one legend a greedy priest choked on the pasta. These are traditions, not documented facts.
De Cecco sells dry egg strozzapreti n° 116: little sticks of pasta, similar to thin bucatini, about 5–6 cm long, wrapped around a knitting needle, with a thick, rough surface that suits sauces. Cooking time 11 minutes. The producer suggests classic ragù, sauces of sautéed lard, bacon and parsley with pepper and parmesan, mushroom or bean ragù, or sausage with cream and rocket.
Facts
What it includes
- ALB-GOLD Bio Strozzapreti
- Campofilò Strozzapreti
- De Carlonis Strozzapreti
- De Carlonis Strozzapreti Freschi
- De Cecco Strozzapreti n.116 all'uovo
- La Campofilone Strozzapreti
- Marcozzi Strozzapreti
- Marilungo Strozzapreti
- PastaDC Strozzapreti
- Pastificio Latini Strozzapreti
- Rustichella d'Abruzzo Strozzapreti
- Setaro Strozzapreti
- Setaro Strozzapreti Tricolore
- Spinosi Strozzapreti
- Spinosi Strozzapreti Zero+ Ceci
- Spinosi Strozzapreti Zero+ Ceci e Spirulina
- Spinosi Strozzapreti Zero+ Lenticchie Rosse
- Spinosi Strozzapreti Zero+ Piselli
How it connects to Pasta
Strozzapreti → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Wheat flour, Semolina
- Part of
- Fresh pasta, Dry durum wheat pasta
- Similar and different
- Trofie, Pastai Gnocchi e Paste Corte, Setaro Pasta di Semola, Setaro Pasta Aromatizzata, Pastificio Latini Linea Rossa, Marilungo Pasta all'uovo, De Carlonis Pasta secca all'uovo, La Campofilone Pasta all'uovo, PastaDC Pasta secca all'uovo, ALB-GOLD Bio Hartweizen Pasta
Frequently asked questions
Why are they called "priest stranglers"?
Explanations vary. The regional sheet links most of them to the anticlericalism of Romagna under Papal State rule; in one legend a greedy priest choked on the pasta.
What are strozzapreti made of?
Flour and water; richer versions may add eggs. De Cecco's dry strozzapreti n° 116 are egg pasta.
How long do you cook strozzapreti?
De Cecco gives 11 minutes for its dry strozzapreti n° 116; follow the pack.
What to read next
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
- Trofie — Small twisted pasta from Liguria, listed among the region's traditional agri-food products (PAT); Garofalo's fresh trofie are small braided coils of durum wheat semolina.
- Pastai Gnocchi e Paste Corte — Pastai's fresh potato gnocchi and short fresh pasta: orecchiette, cavatelli, strozzapreti, foglie d'ulivo and trofie.
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Setaro Pasta di Semola — Setaro's main range of dry pasta from Italian durum wheat semolina and water, with over a hundred shapes from spaghetti to oven pasta.
Similar
Sources
- Regione Emilia-Romagna — Strozzapreti, strozaprit (Prodotto agroalimentare tradizionale)
- De Cecco — Strozzapreti n° 116 all'uovo (product page)