Non-VegetarianEmiliana-Romagnola cuisine Main Course

Strozzapreti alla Romagnola

Name: Strozzapreti alla Romagnola
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 400 g type 00 flour; 200 ml tepid water; 30 ml Extra virgin olive oil; 300 g italian pork sausage; 1 small Yellow onion; 60 ml Dry white wine; 400 g tomato passata; 5 g Fine sea salt; 40 g parmigiano reggiano

Strozzapreti alla Romagnola is a classic pasta dish of hand-rolled eggless dough twists tossed in a rustic, slow-simmered tomato and pork sausage sauce.

🇮🇹Italy· Emilia-Romagna

Prep: 45 min
Cook: 30 min
Total: 75 min
Servings: 4
Difficulty: Medium
Calories: 580 kcal

Ingredients

0 of 9 gathered

Servings

400 g type 00 flour — or plain white flour
200 ml tepid water — plus extra if needed
30 ml Extra virgin olive oil — two tablespoons
300 g italian pork sausage — casings removed and meat crumbled
1 small Yellow onion — finely diced
60 ml Dry white wine — such as Trebbiano Romagnolo
400 g tomato passata — sieved tomato purée
5 g Fine sea salt — to taste, plus extra for pasta water
40 g parmigiano reggiano — finely grated, to serve

Equipment

•large saucepan
•rolling pin
•large frying pan
•sharp knife
•wooden pasta board

Nutrition

Per serving, approximate

Calories: 580 kcal
fat: 16 g
carbs: 82 g
fibre: 5 g
protein: 24 g
calories: 580 kcal

Instructions

1
Mix the flour and tepid water in a large bowl until a rough dough comes together.
2
Knead the dough on a wooden board for ten minutes until smooth, firm, and elastic.
3
Wrap the dough in a damp cloth and leave to rest at room temperature for thirty minutes.
4
Heat the olive oil in a frying pan over medium heat and sauté the onion until soft and sweet.
5
Add the crumbled sausage meat and fry until browned, breaking it apart with a wooden spoon.
6
Pour in the white wine and simmer until the liquid has completely evaporated.
7
Stir in the tomato passata, season with salt, and simmer gently over low heat for twenty minutes.
8
Roll the rested dough to two millimetres thick, cut into strips, and roll each between your palms into twists.
9
Boil the fresh strozzapreti in salted water for three to four minutes until they float and are al dente.
10
Drain the pasta and toss directly into the simmering sausage sauce until thoroughly coated.
11
Serve immediately with a generous dusting of finely grated Parmigiano Reggiano.

Chef's tips

Do not roll the dough too thin; strozzapreti require a firm, rustic chew to carry the rich sausage sauce. Rub each cut dough strip briskly between your palms in opposing directions to snap off the twists naturally.

Ingredient substitutions

Italian pork sausage → coarsely ground pork seasoned with sea salt and cracked black pepper
tomato passata → canned whole plum tomatoes, crushed by hand

Storage

Store leftover dressed pasta in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in a frying pan over low heat with a splash of water until piping hot.

Common mistakes to avoid

•Rolling the pasta sheet too thinly, which makes the twists limp instead of robust and chewy.
•Overcooking the fresh pasta; remove it as soon as it floats and retains a firm bite.