Cooking school today! I learned a technique to make homemade strozzapreti, a particular type of homemade pasta that lends itself to being flavored with sauces of all kinds, ranging from meat sauce, to seitan sauce, to that with vegetables. The preparation is much, much simpler than you might think: I can't wait to show you the technique I've learned. In the meantime, let's find out the doses!
Video of the Recipe
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Identity Card of the Recipe
- 179 KCal Calories per serving
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Ingrediants
- 200 g of re-milled durum wheat semolina
- 120 ml of water
Materials Needed
- Bowl
- Scale weighs food
- Rolling pin
- Pasta cutter wheel
Preparation
- In a bowl, combine the re-milled durum wheat semolina and, in the center, add the lukewarm water slowly. Mix the flour and water until you obtain a soft and velvety ball.
Did you know that
If the pasta is still too sticky, add a little more semolina until the desired consistency is reached.
However, it is recommended not to overdo the amount of semolina: the dough, in fact, is very easy to roll out if the consistency is soft and velvety.- Wrap the dough on cling film and let it rest for at least half an hour: in this way, the gluten develops and the dough will avoid retreating at the time of drafting.
- At the end of the rest, take the dough and cut a piece: wrap the other part in the film to prevent it from drying out in contact with the air.
- Roll out the dough with a rolling pin, taking care to sprinkle the top with a little semolina: obtain a sheet with a thickness of a few millimeters.
- With the pasta cutter, cut into strips a couple of centimeters wide. Pick up a strip with your hands, holding it from one end. Slide the end of the strip between your hands, creating a roll that is not too tight and 4-5 centimeters long. Tear off the roll of dough with your hands and set aside. Do this with all the strips and the remaining dough.
- As they are formed, arrange the strozzapreti on a floured surface to avoid making them stick together.
- Cook the strozzapreti in lightly salted water for 3-4 minutes.
Did you know that
Strozzapreti can be kept in the fridge for a couple of days. For a longer conservation, they can be frozen: in this case, it is advisable to place them on a tray, well spaced from each other, and to freeze them for an "hour. When they are hardened, the semi-frozen strozzapreti are they can gather in a plastic bag and store in the freezer for 2-3 months.Alice's comment - PersonalCooker
Seen how "it is easy to prepare strozzapreti at home! Starting from simple semolina and water you can create wonders! You can immediately use your pasta: it will be ready in 3-4 minutes of boiling! Alternatively you can dry it in the oven at low temperatures or freeze it!
Try the strozzapreti recipe with clam sauce!Nutritional values and Health Comment on the recipe
Homemade Strozzapreti are foods for first courses with an average energy intake. The calories come mainly from carbohydrates (complex), followed by proteins (medium biological value) and finally by lipids (mainly unsaturated fatty acids). Cholesterol is absent and the very relevant fibers.
Homemade Strozzapreti are suitable for most diets, with the exception of those intended for the prevention / treatment of celiac disease. Their portion is moderate in case of overweight, hypertriglyceridemia and type 2 diabetes mellitus. They can be consumed by lactose intolerant, vegetarians and vegans. The average portion is around 150g (265kcal).
