Strozzapreti Pasta

Photo: flickr user MontageMan

About

Strozzapreti (meaning "Priest Choker" in Italian) is a type of elongated pasta that resembles a rolled towel or piece of paper. It is often served with meat sauces. It is complemented perfectly by a good extra virgin olive oil and slightly warmed cherry tomatoes or pecorino and freshly ground black pepper.

Information

Other names: Strozzapretti

Translations: Strozzapreti Ζυμαρικά, Strozzapreti Makaronai, Strozzapreti معجنات, Strozzapreti Cestoviny, Strozzapreti Paste, Strozzapreti Tjestenina, Strozzapreti Těstoviny, Strozzapreti Makarony, Strozzapreti макароны, Strozzapreti 파스타, Strozzapretiパスタ, Strozzapreti पास्ता, Strozzapreti פסטה, Strozzapreti макарони, Strozzapreti面食, Strozzapreti Testenine, Строззапрети Тестенине, Strozzapreti Паста

Physical Description

The pasta is made from short, twisted pieces that are the typical light yellow or off-white pasta color. It is often made from flour, water, Parmesan cheese, and egg whites.

Colors: yellow, off-white

Tasting Notes

Flavors: Nutty

Mouthfeel: Rich

Food complements: Meat sauces, Artichokes, Olive oil, Pecorino cheese

Wine complements: Italian dry wines, Chianti

Substitutes: Gemmeli, Casarecci, Fusilli

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Choosing: Fresh looking and smelling pasta that is unbroken and not past the due date.

Buying: This type of pasta may not be found at all grocery stores. Check out gourmet stores and Italian food shops. Can also be ordered on line straight from Italy.

Procuring: The pasta is made from wheat flour. After being stone-ground at a mill, it is made into dough and rolled into pasta, the strozzapreti is then dried at low temperatures for several hours.

Preparation and Use

Put dried pasta into a large boiling pot with a little salt. Add oil if pieces start to stick. Boil 8 minutes or so, until pasta is al dente. If using fresh pasta, boil only for a couple of minutes.

Cleaning: Don't rinse pasta after cooking, as it removes the starches that help sauces cling to the pasta.

Conserving and Storing

Store uncooked in bag or container in cool, dark kitchen cabinet or pantry. Store cooked in container with tight lid in the refrigerator. Can be frozen after cooked, but may lose some texture.