Peasant-Style Strozzapreti is a really tasty and easy-to-make first course. The Strozzapreti is a type of fresh pasta prepared in different regions of central Italy, and depending on the region, they can take different shapes. The shape vaguely resembles homemade Trofie, although each region has its own dragged pasta.

In this case, I chose to prepare them in a twisted cord shape, so that it best captures the peasant-style sauce in which I dressed them. You can also choose to vary with the seasoning, perhaps serving them with a Meatball Sauce or Neapolitan Sauce.

To prepare the peasant-style Strozzapreti, you will need a few ingredients, but all very salty and savory, which is why this is a really delicious first course perfect to serve at the table for relatives and friends!

Difficulty: Medium
Cost: Medium
Preparation time: 35 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

3 1/4 cups all-purpose flour
7 fl oz water
1 pinch salt
7 fl oz tomato puree
3 1/2 oz smoked bacon
1 1/2 oz Taggiasca olives
Half onion
1 tbsp extra virgin olive oil

Steps

First, prepare the strozzapreti by placing the flour on the work surface, creating a hole in the center, and adding a pinch of salt. Then start adding the slightly warm water.
Knead first with a fork, then by hand, more and more energetically until you get a smooth and homogeneous dough.
Cover the dough with a bowl, or wrap it in plastic wrap and let it rest for about 30 minutes.
Prepare the peasant-style sauce: slice and finely chop half a white or golden onion.
Heat the oil in a pan, then add the onion and bacon and brown them over high heat for a few minutes.
Add the Taggiasca olives and tomato puree and let it reduce over low heat, covered, for about 20/30 minutes.
At this point, prepare the strozzapreti. Roll out the dough with a rolling pin and cut it into strips of about 3/8 inch.
Roll each strip between your hands to create twisted cords.
Cut any longer cords to obtain several strozzapreti about 3 inches long.
Place them on a floured tray and keep them chilled until ready to cook.
Heat the water in a pot, when it boils, salt it, and drop in the strozzapreti.
Let them cook for two minutes, and when they are ready, drain them and toss them directly into the pan with the peasant-style sauce. Stir and sauté the pasta in the sauce to combine, then serve hot at the table.