Strozzapreti: The Italian Pasta You’ll Love to Try

It is one of the most favorite foods around the world, and there are countless types of pasta to try. From spaghetti to penne to rigatoni to farfalle, pasta has been a kitchen staple for centuries. But one pasta seems to get lost in the shuffle: strozzapreti. If you’ve never heard of it, you’re in for a real treat!

What is strozzapreti, the history of this traditional Italian pasta, its unique shape, and its versatility in the kitchen? In this article, we’re going to explore everything you need to know about this beautiful long pasta, from the history and origins to the best ways to cook and serve it.

A Surprising Fact About Strozzapreti

The name strozzapreti is thought to be of central Italian origin, with particular ties to Tuscany and Umbria. Although relatively unknown outside the country, strozzapreti is a household staple in many Italian kitchens. The name of the pasta — “priest choker” — has a rich and colorful history informed by local folklore and humor, to which we’ll return shortly. This lesser-known pasta has a vibrant, largely untapped cultural heritage that only adds to the pleasure of eating it.

As we dive a little deeper into strozzapreti, you will learn why you need it in your kitchen, why its chewy texture serves as the ultimate starting point for a range of sauces, and how simple it really is to make at home. Let’s get started!

A Brief History of Strozzapreti

The history of strozzapreti is as colorful and flavorful as the pasta itself. Although this pasta is primarily associated with central Italy, its specific origin is the subject of frequent contention. The name strozzapreti is a portmanteau of two Italian words, “strozza”, which means to choke or strangle, and “preti”, which mean priests. So, when translated, the name means “priest-choker” or “priest-strangler” and you might be curious about how this strange name got its name.

Two theories exist as to why the name, both having strong connections to Italy’s cultural and historical background:

• One theory says, as Pasta would be so tasty when many People eat it so fast, that similar, he can choking on pasta, (which for the great portion have had, loved by priests!)
• Another theory centers on the idea that priests were known to visit Italian villages, and would often be treated to this dish rich in pasta. Locals might have joked that priests were served so much of the pasta, they were “choking” on it.

Whether that name refers to gluttony or a gentle jibe at the clergy, its funny etymology is as charming as this pasta itself. What does matter is that today, strozzapreti is prized by many for its delightful texture and capacity to match a variety of sauces.

What Strozzapreti Looks Like?

Strozzapreti has a unique look that gives it personality over other pastas. It is usually coiled and twisted into irregular shapes. This twist, which is somewhat unique to the region, gives the pasta its signature texture; it’s both chewy and hearty. The surface of the pasta is rough, which makes the sauce adhere to it and gives it a good bite when cooked.

Strozzapreti can also be compared to other similar pasta shapes, like fusilli or cavatelli, but the hand-formed twist and slightly longer shape are what sets it apart. You can see why home cooks and professional chefs alike often look to this pasta to show off a bold sauce. Its uneven shape and rough surface also suit holding chunky sauces, or mixing in vegetables and meats.

How Strozzapreti is Made: The Traditional Way

That’s one of the things that makes strozzapreti so special — it’s traditionally made by hand. Homemade strozzapreti is usually made with only flour, water and eggs, resulting in an easy dough that is then twisted into its signature shape.

Here’s a broad sense of how strozzapreti is prepared:

1. Mixing the Dough: the dough is created by combining flour (usually semolina or all-purpose) with eggs and water until a soft but firm dough results.
2. Rolling the dough: The dough is kneaded and allowed to rest, and then rolled into long thin ropes. These ropes are then cut into short pieces, and then each piece is twisted by hand into the pasta’s signature shape.
3. Drying the Pasta: After the strozzapreti are shaped, they are typically allowed to dry a bit. This allows the pasta to hold its form and texture through the cooking process. Depending on the drying method, this step can take hours if done the traditional way.
4. Boiling the Pasta: As with most types of pasta, strozzapreti is boiled in salted water until it reaches the required doneness, typically 6-8 minutes for fresh pasta.

Regional Variations of Strozzapreti

Though strozzapreti started in central Italy, it’s eaten in a variety of areas, each of which has its own take on the dish. Here are some regional variations that underscore strozzapreti’s versatility:

• They are typically served in Tuscany with meat sauces, in particular wild boar ragù or a rich tomato-based ragù. The sauces are strong enough to stand up to the chewy texture of the pasta.

• In Umbria, the approach tends toward the vegetarian, with strozzapreti dressed lighter, with tomato, garlic and fresh herbs. It’s a perfect way to eat the pasta’s texture, without overshadowing the natural flavor of the dough.

• In Emilia-Romagna, a region known for its pasta love, strozzapreti appears coated with various sauces, including pesto and cream-based sauces. The local variety of strozzapreti might be a little shorter, and the shape can vary, but rich sauces still pair perfectly with the pasta.

Wherever you are in Italy, you’ll surely find strozzapreti made by loving hands, tasting of local ingredients and culinary traditions.

Best Sauces for Strozzapreti

As we’ve written before, strozzapreti is a lovely shape to have in your back pocket, as there are so many sauces that it goes well with. From earthy meat ragùs to light, vivid pesto, there’s no end to the possibilities. Here are a few of our favorite methods for enjoying strozzapreti:

1. Classic Tomato and Basil Sauce

A dandelion greens pasta with just a little Parm would show the flavor of strozzapreti beautifully. This sauce, made with fresh, ripe tomatoes, olive oil, garlic and fresh basil, is light but punchy, and it offers a heavy counterbalance to the chewy weight of the pasta.

2. Pesto Sauce

For a bright, herby take, a pesto of fresh basil, garlic, pine nuts, Parmesan cheese and olive oil is lovely with strozzapreti. Pasta coats perfectly with the bold flavors of pesto, and its rich, green color adds a pop of freshness.

3. Bolognese Sauce

For a richer, heartier option there’s a Bolognese sauce made with ground beef, tomatoes, red wine, and herbs. The rich, ropy sauce clings to the pasta, a hearty, soul-soothing meal.

4. Mushroom Cream Sauce

A mushroom cream sauce is earthily creamy and also works well with strozzapreti. Sautéed mushrooms, cream and a touch of Parmesan cheese come together to form a rich, strongly flavored sauce that clings nicely to the pasta’s chewy surface.

5. Olive Oil, Garlic & Chili Flakes

Sometimes, simple is best. A sauce of garlic, olive oil and chili flakes makes a light and spicy dressing that allows the flavor and texture of the strozzapreti to shine. Just sprinkle some Parmesan cheese on top, and other types of herbs if you like, for more intense flavor.

How to Cook Strozzapreti

Strozzapreti is as easy to cook as any other pasta, but there are a few important tips to guarantee perfect results:

1. Have Lots of Water: When you’re cooking up the pasta, be sure to cook it in a large amount of salted water — this will help keep the pasta from sticking to itself, and will allow it to cook evenly.
2. For Fresh strozzapreti: Cook Al Dente: 6-8 mins. Be sure to check it a minute or two before the suggested time to make sure it’s al dente, or firm to the bite.
3. Save Pasta Water: Like other pasta dishes, it’s useful to save some pasta water before draining the strozzapreti. This starchy water, used to dilute your sauce, can help it cling better to the pasta.
4. Toss Right Away: Toss the drained pasta with your sauce immediately. After draining the pasta, the heat will help soak it in the sauce, which leads to a perfectly coated dish.

Key Takeaways

• Strozzapreti is a sticky, twisted shape of traditional Italian pasta, with a texture that makes it particularly excellent for clinging to sauces.
• The name “priest-choker” gives the dish’s origin an amusing and historical twist.
• Strozzapreti can be paired with a variety of sauces, from classic tomato and basil to hearty Bolognese to rich mushroom cream sauces.
• You can also make strozzapreti at home with a few basic ingredients, or purchase it at specialty stores.
• Whether paired with meat ragù, pesto or plain olive oil and garlic, strozzapreti is a satisfying and flexible dish.

FAQs

Conclusion

Strozzapreti is a pasta both delicious and interesting. Its history, shape and versatility make it a pasta that should be in the arsenal of anyone who knits noodles. Preparing it at home, or ordering it in an Italian restaurant, strozzapreti will bring a different (and fun) experience to your pasta repertoire. So when you’re looking for something new to try, don’t hesitate to give this Italian classic a shot. You won’t regret it!