Strozzapreti

Strips rolled between both palms into twisted ropes and snapped off.

Vegan.

Ingredients

• 300 g plain flour
• 100 g fine semolina
• 200 ml warm water
• 1.5 teaspoons salt

Method

1. Make a firm dough of both flours, the water and salt. No egg. Knead 12 minutes and rest it 45.
2. Roll a sheet 2 mm thick and cut strips about 1.5 cm wide and 8 cm long.
3. TAKE A STRIP AND ROLL IT BETWEEN BOTH PALMS, hands moving in opposite directions, so it twists on itself into a loose rope.
4. THEN SNAP IT OFF between your fingers rather than cutting it. The torn ends are rough and open, and they hold sauce where a cut end does not.
5. Both palms is the distinction. Trofie are rolled under ONE palm against the board into a thin spindle; these are rolled between two and come out thicker, hollower and irregular.
6. They should not be even. A tray of identical ones has been made too carefully.
7. Dust with semolina, dry 30 minutes, and boil 5 to 7 minutes. They want a sauce with some body — sausage ragù, or tomato and ricotta.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes