strozzapreti dough
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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
- 1 pound all purpose flour
- 1 - egg
- 500 milliliters water
How To Make strozzapreti dough
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Step 1In 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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