Steps

• This recipe is a basic recipe, with which you can make, in addition to strozzapreti, also other various shapes of eggless fresh pasta, like tagliatelle, maltagliati, farfalle, similar to pizzoccheri, basically whatever you feel like trying. Then, at the end of the procedure, I’ll suggest a sauce. 😉😋

• Pour flour and water into a bowl and mix. When you have a rough dough, you can transfer it to the work surface and continue kneading there (this is necessary especially for large quantities).
  👉 Optional at this stage is the addition of a pinch of turmeric to give the dough a yellow coloring, more or less intense depending on the amount of turmeric used. It’s a test I haven’t done yet, but it certainly makes sense, especially when making classic shapes like tagliatelle (while strozzapreti are classically white).

  Once the dough ball is formed – the dough should be well worked and elastic – leave it to rest for about half an hour covered with a bowl.
  👉 Resting is not mandatory but recommended.

  Roll out the dough with a rolling pin (or for those who use it with a pasta machine).

  At this point, the instructions for the basic eggless fresh pasta recipe would be concluded, you can proceed to make the pasta shape you prefer.

• The beauty of strozzapreti is that it’s not necessary to roll the pasta thinly, as egg pasta usually requires, so it’s perfect even for those who are not very experienced with a rolling pin.
  👉 Tip: I rolled out the pasta in small portions, meaning in small-sized sheets, to ensure that during the making of strozzapreti, the pasta did not dry out. Once the first strozzapreti were ready, I rolled out a second portion of dough, which in the meantime remained soft.

  

• Cut the pasta into strips about an inch wide, then roll each strip between your hands, twisting it on itself.

  Detach (pulling, not cutting but tearing) the rolled piece, then continue rolling until the strip, and all the pasta, is complete.

  Arrange the strozzapreti on the board, or on trays, and flour them to prevent them from sticking to each other.

  Cook them in boiling water.

  As with all fresh pasta, the cooking time is very short, I just suggest you be careful with those pieces that might be thicker or larger (this applies to those who, like me, can’t make them all the same 💪).

  Remove them with a slotted spoon, transfer them to the pasta pan, and quickly toss them with the sauce.

  Serve immediately. And they’re so good!

  Today, I dressed my personalized strozzapreti with a simple pea sauce, an excellent combination! Definitely a recipe to repeat. 🙂

  

• Remember that all fresh pasta can be prepared in advance and frozen. 

  If the family is large and you are like me, meaning you have little patience and get tired of rubbing your palms together all morning, 😀 the best thing to do to end up with the right amount of pasta ready for cooking is to produce small quantities, perhaps in spare time, and freeze it as you go.

  Remember to put it in the freezer laid out on a tray or plate, not stacked, and transfer it into containers or bags after at least an hour, when it is hard enough that the pieces no longer stick together.

  And since I snapped a photo, I also show you my strozzapreti when frozen: