Strozzapreti
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
51
Spice
60
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Put the flour on a worktable
2
Make a well in the center of the flour and add the tomatoes, egg, and salt
3
Combine together and knead until the mixture becomes an even dough
4
If the mixture becomes too wet, add more flour, if it becomes too dry, add more tomato juice
5
Sprinkle the work surface with a little flour
6
Cut a quarter of the dough and roll the dough flat
7
Cut the dough into strips 1/2-inch wide and then each strip about 2 to 3-inches long
8
Using your thumb and index finger, gently pinch the width of the dough strip, and then roll out
9
Repeat the above process until all the dough is used up
10
Cover up any excess dough with a cloth to prevent it from drying, if you are not using it immediately
11
Put the dough-strips on a lightly floured board and then add to a pot of boiling salted water
12
Stir to prevent the pasta from sticking together and drain when the pasta floats to the surface, 2 to 3 minutes
13
Reserve 1/4 cup pasta water
14
To make the sauce: Add the olive oil, chopped rosemary, and Parmigiano cheese to a cold saucepan
15
Add the cooked strozzapreti to the saucepan with a 1/4 cup pasta water and mix well