Strozzapreti are a typical fresh pasta of the Romagna culinary tradition and are also known as strangolapreti because, during the time of the Papal States, the priests seized the eggs from the “azdore”or pasta makers, which were forced to create this particular shape of pasta made from only water and flour. While they were preparing the pasta, each time they wished that the priests would choke on the stolen eggs. Our pasta has a small percentage of egg which allows you to give the pasta more elasticity. Strozzapreti are best suited with Bolognese ragout sauce, a sausage and pea sauce or with a vegetable sauce.
Energy Content: 310 Kcal
Energy Content: 1310 kJ
Total Fat: 4g/100g
Saturated Fatty acids: 1g/100g
Semola flour, all Purpose flour, pasteurised eggs. Store between 0°-4° celsius. The product must be eaten after cooking.