Strozzapreti

TOTAL TIME: 35 min
Prep: 30 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Strozzapreti
  • 1 pound/500 g all-purpose flour
  • 3 plum tomatoes, peeled, finely chopped with juices
  • 1 egg
  • Salt
  • Sauce
  • 1/4 cup/50 ml extra-virgin olive oil
  • 1 sprig fresh rosemary, leaves picked and finely chopped
  • 1/2 cup/125 ml finely grated Parmigiano cheese
  • 1/4 cup reserved pasta water
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        Directions

        Put the flour on a worktable. Make a well in the center of the flour and add the tomatoes, egg, and salt. Combine together and knead until the mixture becomes an even dough. If the mixture becomes too wet, add more flour, if it becomes too dry, add more tomato juice.

        Sprinkle the work surface with a little flour. Cut a quarter of the dough and roll the dough flat. Cut the dough into strips 1/2-inch wide and then each strip about 2 to 3-inches long. Using your thumb and index finger, gently pinch the width of the dough strip, and then roll out. Repeat the above process until all the dough is used up. Cover up any excess dough with a cloth to prevent it from drying, if you are not using it immediately.

        Put the dough-strips on a lightly floured board and then add to a pot of boiling salted water. Stir to prevent the pasta from sticking together and drain when the pasta floats to the surface, 2 to 3 minutes. Reserve 1/4 cup pasta water.

        To make the sauce: Add the olive oil, chopped rosemary, and Parmigiano cheese to a cold saucepan. Add the cooked strozzapreti to the saucepan with a 1/4 cup pasta water and mix well.

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        5

        Newest Ratings and Reviews

        Read all 2 reviews

        • on December 14, 2011

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          Just great! Don't worry about removing the tomato seeds. If too many, they will wash out in the boiling cooking water making the noodles look more rustic and handmade.
          Roasted the tomatoes and used one cup semolina, 1 cup all-pupose flour, 1 egg, 1 Tbsp olive oil, and a little salt to make pasta. Let rest an hour in plastic wrap.
          Used a contoured chop stick to roll the noodle onto. Pinched noodle together before pulling off chopstick. Put in freezer or fridge to allow to set - about 30 minutes. Dump in boiling salted water for about 4 minutes and drain.
          Sauce: The other half of my roasted tomatoes, 1 clove fresh pressed garlic, about 2 inches anchovie paste, 12 shrimp, 1 Tbsp capers, and about 12 kalamata olives chopped.
          Garnish dish with fresh grated Pecorino Romano cheese and a few red pepper flakes.
          Jim in So Calif

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        • on June 10, 2011

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          I made these the other day and they were fantastic! The dough was as simple to make as any other pasta dough and takes on a beautiful color due to the tomato. I had family over so we formed the shape together which made it fun. I rolled it out by hand and then we formed the strozzapreti. They were simply delicious & with an easy sauce like that you can't go wrong! I'll definitely be making these again. Note: I did seed the tomatoes a bit after peeling them as I didn't want too many seeds in my dough.

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