Homemade Strozzapreti Pasta from Emilia-Romagna

Strozzapreti is a type of pasta popular throughout Italy, especially in the northern and central regions.Its origin dates back to the Romagna tradition. Like many regional Italian recipes, there are several local variations. The one I’m sharing here is the most common version from Emilia-Romagna.Strozzapreti is characterized by its twisted shape, similar to a rope. The dough is made without eggs and requires only two simple ingredients: flour and water. These are long, hand-rolled strings of pasta that are twisted and cut into short pieces about 7–8 cm (3 inches) long.

📝 Ingredients

• 400 g 00 flour (- 2 2/3 cups)
• 200 ml water (- 3/4 cup +1 tablespoon )
• 1/3 teaspoon fine salt (- optional)

👨‍🍳 Instructions

1. 1--- Make the Dough ---
2. 2place: Start by placing the flour on a wooden board or work surface and forming a mound. Add a pinch of fine salt if you like, then make a well in the center.
3. 3pour: Slowly pour the water into the well, little by little, and start mixing it with a fork, gradually incorporating the flour from the edges.
4. 4knead: When the dough begins to come together, use your hands to knead it directly on the board. Knead for about 5 minutes, or until the dough becomes smooth, soft, and elastic.If the dough feels too sticky, sprinkle in a little more flour until it reaches the right consistency.
5. 5let rest: Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for about 30 minutes. This resting time helps the gluten relax, making the dough easier to roll out.
6. 6roll out: After resting, lightly flour your work surface and roll out the dough with a rolling pin until it’s about 3 mm (⅛ inch) thick.
7. 7cut: Then, using a smooth-bladed knife, cut long strips about 1.5 cm (½ inch) wide.
8. 8--- Shape the Strozzapreti ---
9. 9roll: Take one strip at a time and roll it gently between the palms of your hands to form long, thin ropes of dough.
10. 10Cut each rope into pieces about 7–8 cm (3 inches) long — these will be your strozzapreti.
11. 11flour: As you shape them, place the finished strozzapreti on a floured tray or board to prevent them from sticking together. Continue until all the dough is used.