Strozzapreti is a specialty from central Italy. Like cavatelli, it is a traditional pasta made without eggs, but it has a different shape. The dough is rolled through a pasta machine, a little at a time. As the sheet of pasta emerges from the machine, allow it to drop flat onto your work surface and cut it vertically into 1 cm strips. Each strip of pasta is then rolled between the palms of your hands to create a sort of corkscrew shape. Keep the pasta covered with a damp tea towel to stop it drying out, especially on hot days.
The word ‘strozzapreti’ means ‘priest stranglers’. In the anti-clerical central part of Italy – once under the rule of the Papacy – the local priest was not a welcome guest! He was yet another mouth to feed on top of the already hungry family. A meal of flour and water was probably likely to ‘choke’ him.
It is traditional to serve strozzapreti with bolognese sauce, but I encourage people to try this delicious sauce made with pork mince or sausage, some diced zucchini and a touch of saffron. Or try the salame sauce.