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This homemade pasta comes from the center of Italy, and has the shape of a big torch about an inch long. The name of the pasta reflects to some extent the resistance of the local population against the priesthood. Legend has it that Strozzapreti was made by the housewives to serve as a rental fee for use of the grounds of the Catholic Church. A hard and difficult life which stood in stark contrast to the prosperous life of the clergy. Because of this history, and the shape of the pasta, Strozzapreti is also referred to as ‘Priest Choker’.
What makes Rustichella d'Abruzzo pasta different from commercially made pasta? Gianluigi Peduzzi makes his pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta. Rustichella d'Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. Because of the density of the pasta, many chefs find that the yield per pound is greater than commercially made pasta.
Strozzapreti combines well with "Mare e Monti" sauce, a rich sauce with cheese, beans and mussels or with broccoli and sausage. Or use one of the ready-made sauces from Rustichella d'Abruzzo witch you can find in our webshop.
Cooking time 13 - 18 minutes
This product was added to our catalog on Sunday 28 February, 2016.
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Wednesday 13 December, 2017
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