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
- Wooden board
- Rolling Pin
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!