Strozzapreti, also known as 'casarecce', has it's origins in the Emilia-Romagna region of Italy. It is also a typical pasta of Tuscany and there are some variations in the recipe for the dough. Some use only semolina durum wheat flour and water, while others call for Parmesan cheese and egg. There are also varying techniques for creating this particular shaped pasta by hand which takes time to master. So today, strozzapreti is largely created by extrusion.
Over the years the Pasta Maker has developed our own recipe for making pasta that is a close to real Italian pasta as possible. We use only semolina durum and once the dough is ready, it is extruded through a bronze die which gives each strozzapreti a lightly rough surface, akin to a fine sandpaper. This ensures that the maximum amount of sauce clings to the pasta for an enhanced pasta eating experience.
All of our pasta production is overseen by The Pasta Maker to ensure the best quality every time. Once extruded, the pasta is left to dry naturally and not packed until The Pasta Maker says it's ready.
Strozzapreti are chunky ropes of pasta that enjoy swimming around with robust, flavorful sauces (or simply extra virgin olive oil) and ingredients. The sauce will adhere to the nooks and crannies of this pasta, so don't skimp.
We are not limited to just plain pasta and and welcome your suggestions for your favorite flavors.