Trattoria Albergo Mingaren
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 400g flour
  • water

For the sauce

  • 1 onion
  • 2 ripe tomatoes
  • chilli pepper
  • a few leaves fresh basil

Strozzapreti with fresh tomato and basil

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the pasta: Knead together the water and flour. Roll out on a chopping board until not too thin and cut into strips about 1½ cm wide. Take the strips one at a time, roll between the palms and rip to obtain strozzapreti that are about 7-8 cm long.
For the sauce: Lightly fry the chopped onion in a pan and when golden, add the chopped tomatoes, salt and a little chilli pepper. Cook until the sauce thickens.
Cook the pasta in plenty of boiling salted water then toss in the sauce.
Serve garnished with a few leaves of fresh basil.


“The name “strozzapreti” derives from the fact that there has always been a certain anticlericalism in Romagna due to the age-old supremacy of the Papal State that, as this was a borderland, was even more evident here. Therefore, when “housewives” prepared this pasta for the priests, they accompanied it with the wish that they could “strozzarsi” (choke) eating it.”

Print the recipePrint the recipe