Strozzapreti Dough

Strozzapreti Dough Recipe

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Deborah Frushon


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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  • 1 lb
    all purpose flour
  • 1
  • 500 ml

How to Make 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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About Strozzapreti Dough

Course/Dish: Other Main Dishes

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