© Denzil Green
Strozzapreti is a pasta that originated in the Romagna area of Italy.
It is about 2 inches (4 to 5 cm) long, with an off-white colour, and is tubular, with a shape that roughly resembles a rolled towel.
The dough is flour, water, sometimes egg or olive oil. In Emilia, the dough is flour, water, grated Parmesan, and egg white. You can also get whole-wheat flour versions.
You can buy the pasta fresh or dried.
It is usually served with meat sauces or chunky vegetable sauces, which it grips well.
Boil dried ones for 8 minutes or until tender to the bite.
The name means “priest strangler” or “priest choker.” The usual theory behind the name is that they are so good, greedy priests would choke from eating them so fast.
Donado, Rachel. So You Think You Know Pasta. New York Times. 13 October 2009.