Strozzapreti or strangolapreti, pasta made with 00 flour, water and, in the Tyrolean version, spinach.


Strozzapreti homemade on wooden table 480253077 1255x837 2
Italian pasta, strozzapreti homemade on wooden table.


200 g of 00 flour

200 g whole wheat flour

milk if necessary

sprinkle of salt

Mix the flours on the pastry board. Add the eggs and a pinch of salt, if you want to make them green, insert 300 g of previously boiled spinach, which you will squeeze and pass in the blender. Mix everything together. The version with spinach is typical of Trentino Alto Adige, while the simple version is widespread in Emilia Romagna.

Knead well and long with your hands, until you get a smooth and elastic dough. If necessary, add a little milk. Compress with a damp cloth and let rest for 15 minutes. Knead again and begin to break off pieces the size of a walnut, then form elongated and narrow dumplings.

Cook in plenty of water and season with sauces to your liking.

The original recipe does not call for eggs, but you can also use them to make it easier for you to mix the flours.

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