Strozzapreti, a delicious and iconic hand-rolled pasta, carries a rich historical and cultural significance that hails from the Emilia-Romagna region of Italy, often considered the culinary heart of the country. The literal translation of its name—“priest choker” or “strangled priest”—is both fascinating and steeped in folklore. There are several variations of the legend, but one common story suggests that the pasta was so delectable that priests, who often dined lavishly on offerings from their congregation, would eat it too quickly and risk choking. Another explanation ties the name to the laborious process of kneading and twisting the dough, which some say echoed the frustration of overburdened peasants. Regardless of the origin, strozzapreti has survived centuries as a beloved dish, celebrated for its rustic simplicity and handcrafted charm.
In this modern take, “Strozzapreti North Italia,” the recipe respects its Italian roots while blending the finest Northern Italian ingredients into a contemporary, approachable dish for home cooks. This combination showcases the ingenuity and versatility of Italian cuisine, where seasonal produce and artisanal techniques meet to create something magical. The dish starts with tender, hand-twisted strozzapreti pasta, an excellent canvas for absorbing rich sauces, and highlights vibrant cherry tomatoes, fragrant garlic, and peppery arugula. These ingredients, common to Northern Italian cooking, provide a simple yet flavorful base with layers of texture and fresh profiles.
The pasta itself is an exercise in craftsmanship. While fresh pasta is always a treat, strozzapreti’s twisted shape requires no specialized tools, which is part of its charm. This makes it the perfect project for enthusiasts looking to dive into the world of handmade pasta. The slight irregularities in the twists add authenticity and help trap every drop of the dish’s luscious sauce. The dough incorporates classic Italian staples like all-purpose (or ideally, finely milled “00”) flour, eggs, olive oil, and salt, creating a supple and elastic base that rolls and shapes beautifully.
The sauce is equally simple yet sublime, exemplifying the philosophy of letting premium ingredients shine. Sweet, sun-ripened cherry tomatoes are cooked until they release their juices, creating a delicate and tangy sauce accented by the richness of olive oil, butter, and the earthy aroma of sautéed garlic. Fresh arugula provides a slightly bitter bite and a pop of color, balancing out the natural sweetness of the tomatoes. Finally, a sprinkling of freshly grated Parmesan cheese ties everything together with its nutty, salty flavor.
“Strozzapreti North Italia” is a culinary homage to the marriage of tradition and innovation. The dish invites us to experience the tactile joy of creating something by hand, to savor the integrity of simple, high-quality ingredients, and to embrace the communal spirit of gathering around a table to enjoy a meal. Whether you’re a seasoned chef or a curious home cook, this recipe offers a gateway into the timeless flavors of Emilia-Romagna and the broader Northern Italian region—proof that good food transcends borders, time, and even a little folklore.
Strozzapreti North Italia
Ingredients
Pasta Dough
2 cups all purpose flour (plain flour Australia and UK) - preferably Italian 00- 3 medium eggs - large, preferably organic
- 1 tablespoon olive oil - extra virgin
- 1 teaspoon salt
Sauce and Toppings
- 2 cups cherry tomatoes - halved, preferably heirloom
- 2 cloves garlic - finely chopped
- 1 cup arugula - washed and dried
- ½ cup Parmesan cheese - freshly grated
- 1 tablespoon butter - unsalted
- 1 tablespoon olive oil - extra virgin
- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste, freshly ground
Instructions
- Prepare the Pasta Dough: On a clean work surface, make a mound with the flour and create a well in the center. Add eggs, olive oil, and salt. Gradually mix the flour into the egg mixture using a fork until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Cover tightly in plastic wrap and let it rest for at least 20 minutes.
- Shape the Strozzapreti: Divide the dough into four pieces, working with one piece at a time. Roll out each piece into a thin sheet, about 1/8-inch thick. Cut the dough into strips about 5 inches long and 1/2 inch wide. Roll each strip into a twisted shape by rolling quickly between your palms. Place shaped pasta on a lightly floured surface.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the freshly made strozzapreti and cook for 3–4 minutes, or until they float to the surface and are tender but firm to the bite. Reserve 1/2 cup of pasta water and drain the rest.
- Sauté the Aromatics: While the pasta is cooking, heat butter and olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant and lightly browned about 2 minutes. Add cherry tomatoes and cook until softened, about 5 minutes.
- Combine and Finish: Add the cooked pasta to the skillet with the reserved pasta water. Toss to coat in the tomato and garlic mixture. Stir in arugula and cook until just wilted, about 1 minute. Remove from heat and sprinkle with Parmesan cheese, salt, and pepper to taste.
Notes
- For a different flavor, try substituting half the arugula with fresh basil leaves.
- If cherry tomatoes are out of season, canned San Marzano tomatoes can be used. Simply drain and chop before adding.
“Oh my goodness, this recipe was *amazing*! I made it for dinner last night, and it was such a hit with the family! The fresh, hand-rolled strozzapreti was so fun to make—it really gave me a new appreciation for the art of pasta-making. I followed the recipe closely but added a splash of white wine to the tomato sauce while it was simmering, which added a little extra depth to the flavor.
My husband couldn’t stop raving about it, and even my picky eater kids devoured it (I think the Parmesan sealed the deal for them). Also, I subbed half the arugula with fresh basil like the notes suggested—it gave it a lovely hint of sweetness to balance the peppery arugula.
Quick question for the recipe creator or others who’ve tried it—if I wanted to make the pasta dough ahead of time, how long would it keep in the fridge? Thank you so much for this wonderful recipe; I can’t wait to make it again!”