400g of 00 flour
200ml warm water
Pinch of salt
Pour flour and salt onto a work surface (or a mixing bowl) and make a vulcano in the centre.
Slowly drizzle in the warm water stirring with a fork until your dough begins to clump together use your hands to knead the dough until it becomes smooth and elastic (about 10 minutes).
Wrap the dough in cling wrap and let it rest for 15 to 30 minutes.
Use a pastry or pizza cutter to cut your dough into 2cm strips.
Pick up one strip and gently stretch slightly with your fingers.
Place the strip between the palms of your hands, and gently rub back and forth to twist the dough into a tube-like shape.
Once you have shaped the top of the strip, tear it off and continue rolling the rest of the strip.
Continue to roll and tear the remaining strips of dough, then drop the finished strozzapreti (around 5 cm) onto a lightly floured baking sheet.
Complete the same process with the other half of the dough.
Now the Strozzapreti should be cooked in a large pot of lightly salted boiling water.
The pasta is cooked “al dente” when it rises to the top of the pot.
In Emilia Romagna we love using Ragù Bolognese mixed with Cream, called “Pasticciati” Sauce, but today I preferred something “lighter” and I made my favourite “Salsa Rosa” or pink sauce.
Very simple but delicious at the same time.
Just a few ingredients, mixed together and here you are!
Salt to taste
In a frying pan, I used my pomarola sauce made this summer when tomatoes were so
delicious (you can buy italian canned tomatoes as an alternative) and mixed it with fresh cream and a pinch of salt.
Few minutes on medium-low heat and the sauce is ready!
Once the Strozzapreti are cooked, drain them and add the Salsa Rosa.
Stir on low heat for one minute or so and then sprinkle some Parmigiano Reggiano on top and garnish with some fresh basil.