strozzapreti dough

Name: Strozzapreti Dough
Ingredients: 1 pound(s) all purpose flour; 1 - egg; 500 milliliter(s) water

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Recipe by

Deborah Frushon

West Des Moines, IA

Strozzapreti, or "priest-stranglers," are a classic pasta of Emilia-Romagna, made with a dough with far fewer eggs than standard pastas.

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Ingredients For strozzapreti dough

1
In a bowl, combine the flour, 1 cup of water and a poinch of salt. Work together until the dough forms a ball. On a lightly floured surface, knead until smooth. Roll out the dough into a thin sheet approx. 1/16" thick. On a floured surface, cut the sheet into strips about 1/4" wide. Roll each strip between your palms, creating curls. Pinch off into ~2" pieces.
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