Preparation — Strozzapreti Petroniana-style

• To prepare Strozzapreti Petroniana-style, start with the ragù, which takes longer than the pasta. Make a finely chopped soffritto of carrot, onion and celery and put it in a large pot with a drizzle of extra virgin olive oil. Sauté for a few minutes, then cut the slice of prosciutto crudo into thin strips, then into small pieces, and brown it together with the soffritto.

• Remove the casings from the sausages and mix the filling with the ground beef. Add to the pot and cook, stirring, until the meat is well browned and flavorful.

• Once browned, deglaze everything with the white wine and let it evaporate. Then add the jar of peeled tomatoes, breaking up the tomatoes with a wooden spoon.

• Salt, add the peas and simmer for at least 1 hour, checking occasionally so the sauce does not dry out; if it does, add a few tablespoons of hot water.

• Place the remilled durum wheat semolina in a bowl, add the salt, and begin pouring in the water in a thin stream while stirring with a wooden spoon. When the dough becomes fairly firm, turn it out of the bowl and, if still too stiff, add a little more water; otherwise knead with your hands until you form a smooth ball, still soft and velvety.

• Wrap the dough in plastic wrap and put it in the refrigerator to rest for 30 minutes. Then take it out and, with a rolling pin (or a pasta roller), roll out a sheet a few millimeters thick (about 1/16 inch). Dust the work surface with semolina, lay the sheet out and cover it with a dish towel to prevent it from drying out too much.

• Using a pasta wheel, cut strips about 2 cm wide (about 3/4 inch). Take the tip of each strip between your hands, roll it onto itself and cut by hand to a length of about 6–7 cm (about 2 1/2 inches). Place the strozzapreti on the floured surface and continue rolling the pasta between your hands until all the dough is used.

• Cook the strozzapreti in boiling salted water for 2 to 3 minutes, drain them with a slotted spoon and add them straight into your piping-hot Petroniana sauce. Turn on the heat and toss to coat and develop the flavor. Serve immediately, sprinkled with grated cheese, and…
  ENJOY YOUR MEAL!