Strozzapreti
Romagnol hand-twisted pasta, Cesena-country style
Hand-twisted strozzapreti turn flour and water into a satisfying meal. In the Cesena countryside, the same hand-twisted strands were called lunghetti; today, across Romagna, they are more likely to be called strozzapreti. Their uneven coils are made to catch whatever the kitchen can spare.
An old Cesena-country family preparation dresses the lunghetti with breadcrumbs and cinnamon. A dusting of spice tastes warm and faintly sweet against the wheatiness of the pasta. This simple finish belongs to one prewar country table; other Romagnol kitchens dress the twists differently.
A local legend has housewives making an eggless pasta after priests had taken the eggs, then wishing the clergymen would choke on them.
Ingredients
For the strozzapreti
- 400 g00 flour or all-purpose flour, plus more for the tray
- 200 ml(scant 1 cup)warm water, plus a little more only if needed
- 1 tspfine salt
For the old-style finish
- 25 g(about ⅓ cup)fine dry breadcrumbs
- ⅛ tspground cinnamon
- fine salt
Kitchen notes
- Eggless pasta
- Romagnol strozzapreti are made from flour and water, not the egg-rich sheet used for tagliatelle. The dough should be firm enough to twist between the palms while remaining pliable.
- Breadcrumbs and cinnamon
- Breadcrumbs and cinnamon are sprinkled lightly over the hot pasta. Keep the cinnamon to a faint, warm scent; the finish is savory, with no added sugar or cheese.
Method
Make the eggless dough
- Mix the flour and salt in a wide bowl or on the work surface. Pour in most of the warm water and work it in until no dry flour remains; add the last little splash only if the dough will not come together. Knead until firm, smooth, and resilient, about 8–10 minutes. Cover and rest for 20 minutes so it rolls without tearing.
Cut and twist
- Roll the dough to a sheet about 2 mm thick. Cut it into strips about 1.5 cm (½ in) wide. Rub a strip lightly between your palms to twist it into a loose, irregular rope, then pinch or tear it into 8–10 cm (3–4 in) lengths. Do not make every piece identical; the hand-made variation is part of the shape. Arrange on a floured tray and let them dry for 30–60 minutes.
Boil and finish
- Bring a large pot of well-salted water to a lively boil. Cook the strozzapreti until they rise and are tender with a firm center, about 3–5 minutes; begin tasting early because thickness varies. Drain and divide the hot pasta among warm bowls. Give each bowl a light scatter of breadcrumbs and the barest dusting of cinnamon, then serve at once. The crumbs should sit on the pasta as a dry, delicate finish, not make a sauce.