DISH RESEARCH · Dish
Strozzapreti
Hand-twisted Romagnol fresh pasta made from wheat flour, water and salt.
About Strozzapreti
Strozzapreti are hand-twisted fresh pasta from Romagna. This profile follows Sonia Peronaci's traditional eggless version of flour, water and salt, distinct from similarly named dumplings elsewhere in Italy.
Their flavour is clean and wheaten, with salt giving the otherwise austere dough definition. The rough surface is designed to catch the chosen sauce without adding richness to the pasta itself.
Each piece is a short, thick and irregular twisted cord with a lightly ridged surface. Once cooked it remains firm and pleasantly chewy rather than soft like egg pasta.
Allergens in this recipe
Contains: Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Strozzapreti
Sonia Peronaci's Eggless Romagnol Strozzapreti.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Italian 00 flour: . The source specifies Italian 00 flour and identifies cereals as the allergen; mapped to the established wheat-flour route
- Water:
- Salt:
Origins & food traditions
Italian cookery author Sonia Peronaci supplies the complete eggless Romagnol recipe and distinguishes it from Trentino bread-and-spinach strangolapreti; Il Giornale del Cibo independently documents the same traditional Romagnol water, flour and salt dough.
Countries
- Italy
- ItalyCatalogue link pending review
- San MarinoCatalogue link pending review
Cuisines & regions
- Italian Cuisine
- Romagnol Cuisine
- Emilia-Romagna Cuisine
- Sammarinese CuisineCatalogue link pending review