How to Make Fresh Strozzapreti Pasta the Rolf and Daughters Way
Now that you've mastered pasta dough and warmed up your fingers with a few batches of orecchiette, try your hand at this spiral shape called strozzapreti. The name means "priest strangler," but we promise no one will get hurt.
1/4If the dough has been chilled, bring it back to room temperature, still wrapped in plastic. On a lightly floured work surface, cut the dough ball into thirds.
2/4Working with one-third at a time (and keeping the rest wrapped in plastic), roll out to a rectangle about 1/16" thick. Or use a pasta machine to roll it; stop at the third setting.
3/4Using a sharp knife or pizza cutter, cut dough into rectangular strips about 3"-4" long by 1/2" wide. Freeze any trimmings to use later in soups.
4/4Lay one strip of dough across your palm, pinching one end between your thumb and index finger. Gently twist the free end to form a corkscrew shape.
