01-22-2022, 09:51 PMWearingabear Wrote:

01-22-2022, 09:51 PMWearingabear Wrote: since this is now a copy pasta thread.

Here's a pasta recipe featuring my favorite pasta " Strozzapreti". The priest strangler.

Type "OO" flour - 400 g
Water - 200 g
Salt - pinch

Step 1 /10
Put the flour in a heap on a pastry board.

Step 2 /10
Make a hole in the middle of the flour and slowly add warm water as you begin to incorporate the flour with a fork.

Step 3 /10
Start kneading with your hands, first with your fingertips and then, when the dough is more consistent, with your palms. You are aiming for a smooth and soft mixture.

Step 4 /10
Make a ball and wrap it in plastic wrap. Let the strozzapreti dough rest for 15 minutes in a cool place.

Step 5 /10
After the dough has rested, roll it out into a thin sheet of about 1.5 millimetres thick.

Step 6 /10
Cut the pastry into 1.5 cm strips. At this point, roll up the strips with slightly moistened hands. Do not exert too much pressure, but proceed gently so as not to crush the dough.

Step 7 /10
In this way you will get the classic rolled shape of strozzapreti. In the centre you will notice a sort of knot called the 'choke' in jargon. Repeat the operation until the dough is used up. This takes some practice to get right but that's part of the fun of making pasta.

Step 8 /10
Break each strozzapreti with your hands, trying to get a maximum length of 8 cm.

Step 9 /10
Arrange the strozzapreti well spaced on a lightly floured tray and let them rest for 10/15 minutes before cooking.

Step 10 /10
Cook the strozzapreti in plenty of boiling salted water.

Serve with your favorite simple tomato sauce or maybe a garlic, butter, Parm sauce. Or spice it up and add some sage.

Just don't be an animal and microwave your pasta in a coffee cup. You know who you are.