Topic: News

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!



Part 1: Making the dough

Part 2: Knead the dough

Part 3: Let the dough rest

Part 4: Shaping your strozzapreti

Part 5: Cooking your strozzapreti