Strozzapreti means “to strangle a priest” because to shape this pasta you have to throttle a strip of dough between the palms and make it curl to give it a spiral shape. This pasta has ancient and peasant origins: a popular legend traces this particular name back to the times when the Church dominated central Italy by imposing high taxes on poor people. Therefore, this pasta represented a sign of protest, at a time when it was very hard for poor people to have food at the table.
In this cooking class, you will learn how to make Strozzapreti and season it with Puttanesca sauce, a southern Italian sauce made by olives, capers, and tomato sauce, with the optional addition of anchovies. Join the class and learn how to make Strozzapreti from scratch with Riccardo.
For the pasta:
For the sauce: