Spring 2022

Homemade Pasta with Chef Roberta from Pasta Evangelists

This March we’ve teamed up with our friends over at Pasta Evangelists to bring you an exclusive recipe from Chef Roberta!

“When it comes to pasta making, I do it like my nonna taught me: only use salt for pasta bianca (white pasta) which is made using only semolina and water. Just make sure to use warm water to melt the salt and create a silky-smooth texture for your sfoglia (pasta dough). I prefer to use natural sea salt like Maldon because it imparts such a delicious, unique flavour! Buon appetito!”

Here’s Chef Roberta’s recipe:


Strozzapreti is a hand-rolled pasta shape originating from Emilia-Romagna and Tuscany. The name of this amazing, plant-based shape literally translates as ‘priest stranglers’, harking back to the days when fat cat clergy controlled public life in the region of Emilia-Romagna, much to the chagrin of the region’s people!


  • 200g semolina flour 
  • 100ml warm water
  • Pinch of Maldon Salt


  • Fork
  • Wooden board
  • Rolling Pin
  • Knife

Part 1: Making the dough

  • On a clean marble or wooden work surface, pile your flour and pinch of Maldon Salt into a mound.
  • Make a well in the centre of the mound large enough to contain the water.
  • Gently pour the water into the well.
  • Gradually add the flour to the water, slowly incorporating the flour from the sides of the well. As the mixture thickens, start using your hands with a scraper to continue incorporating the flour.

Part 2: Knead the dough

  • Clean the work surface of any excess flour or bits of dough that were never incorporated. Then lightly flour your clean work surface.
  • Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.
  • Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.
  • Turn the dough over, then press into the dough with your knuckles, one hand at a time. Continue kneading for about 10 minutes, or until the dough is smooth and springy to the touch.
  • Roll the dough into a smooth ball. 

Part 3: Let the dough rest

  • Place the dough in a small bowl and cover with a tea towel or cling film.
  • Let the dough rest for 15-20 minutes at room temperature.

Part 4: Shaping your strozzapreti

  • Divide your dough in half and cover one half so that it doesn’t dry out. Cut a section from the remaining dough and roll it into a thin sausage shape, approximately 3mm thick. 
  • Cut the dough sausage into 2-3cm pieces. Then, take each piece at a time and pinch the ends, gently twisting and pulling the piece of dough so that it becomes longer and has a distinctive twisted shape.
  • Repeat this until all of your dough is used up and you have lots of strozzapreti.

Part 5: Cooking your strozzapreti

  • When you’ve finished shaping all of your strozzapreti, bring a large pan of salted water to the boil. Cook your pasta in the water for 3-4 minutes and serve with a sauce of your choice! 
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