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.

Description:

INTERESTING FACT
“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.”



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