Ristorante Pizzeria Notte e Dì
Ingredients and quantities

Quantities for 4 people:

For the pesto

  • 30g pine kernels
  • 2 bunches bladder campion
  • 100g Fossa cheese from Sogliano PDO
  • 1 shallot
  • 50g extra-virgin olive oil 

For the strozzapreti

  • 400g flour
  • 150g milk
  • 100g water
  • 1 egg
  • 1 pinch salt

To garnish

  • mature Ricotta cheese

Strozzapreti with Romagna-style pesto

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the pesto: Clean the bladder campion and put it in a mixer along with the other ingredients to obtain a fine pesto.

For the pasta: Make a fountain with the flour on a pastry board. Place the eggs, a pinch of salt, milk and water in the centre and knead to obtain a firm dough. Divide into 3 rolls and cover with a clean dishcloth. Roll one part out until it is about 2-3 mm thick. Roll it up and cut into finger-wide strips to obtain tagliatelle. Roll these strips between your palms to form the traditional strozzaprete shape and cut into pieces about 5-6 cm long. Garnish with the mature Ricotta.

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