Homemade Strozzapreti is typical of Romagna cuisine. A simple dish with humble ingredients that requires some skill. I learned how to make them by watching the skilled hands of my friend Maddalena from Riccione at work: she’s amazing and incredibly fast! The name is related to the quick and decisive motion used to twist the dough strips to achieve their classic shape.
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 1 ½ cups All-purpose flour
- 1 ½ cups Durum wheat semolina
- 7 oz Water
Preparation
Place the all-purpose flour and semolina in a mound. Gradually add the water and initially mix with your fingers. Knead the dough for about 10 minutes until you get a smooth and homogeneous ball. Wrap the dough in plastic wrap and let it rest for 15 minutes. Divide it into portions and start rolling it out with a rolling pin until it reaches a few millimeters thick. Try to create a rectangular sheet, which will make it easier to cut regular strips. Cut strips about ½ to ¾ inch wide and gently stretch them with your hands. Take a strip of dough, roll it between the palms of your hands, and break it. For the length, I gauge it by the palm of my hand, but you can shorten or lengthen it according to your needs. The motion should be gentle because if they are too tight, they will be difficult to cook. The empty space in the center definitely helps in cooking and also serves to catch the sauce. Cooking times vary: 5/7 minutes if cooked immediately, 10/15 if left to dry. Did you like my recipe for Homemade Strozzapreti? Follow me on my Facebook page to not miss any updates!!
