Recipe of Strozzapreti

Recipe of Strozzapreti

Here is the recipe for strozzapreti: a very simple recipe. In 30 minutes you prepare one of the dishes that we love most of the Romagna tradition.



  • 1 chopping board;
  • 1 rolling pin;
  • tray (on which to place the strozzapreti) a little floured.

INGREDIENTS (for about 4 people):

  • 600 g. of flour;
  • Lukewarm water (enough);
  • salt;
  • 1 egg.


Place the flour in a fountain, put the egg, add a pinch of salt and pour the water into the flour in sufficient quantity to obtain a fairly firm but smooth and homogeneous dough.

Work it for a few minutes and then roll out with a rolling pin a sheet of dough about 2 mm thick. Cut some strips about 2 cm wide. Flour your hands slightly and take each strip from one end and roll it quickly, rubbing it between the palm of your hands.

Break into pieces of about 5 cm and place them on a tray of floured paper; proceed one after the other until you have finished the strip.

To prevent them from sticking together, as you produce them and put them on the tray, flour them and turn them over. It is advisable to make them, cook them and eat them immediately without drying them out. They can still be frozen on trays and then used as fresh pasta.

They should be cooked in plenty of boiling salted water, stir and when they start to float, drain (about 4 minutes).

As for the seasonings, let your imagination run wild. We from Romagna appreciate them with ragù, sausage and parmesan cheese or with strigoli. Other very tasty combinations are: gorgonzola and walnuts, radicchio and sangiovese, sangiovese and gorgonzola, speck and leek (crispy).
As real Romagna people, we have the habit of preparing them in the Hotel, with these tasty condiments.


For our traditional recipes, click here:

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