Strozzapreti is a typical pasta of the poor culinary tradition of Le Marche and Emilia Romagna regions. They are made from a thick pasta dough cut in thin stripes, then rolled in order to give them the peculiar shape.
The origin of its funny name is still today uncertain and there are different versions of the story -more or less believable- of its birth.
"La Campofilone" offers egg Strozzapreti, excellent to embrace rich and full-bodied sauces, such as traditional sausage ragout.
Net wt: 250 g
Ideal quantity for 4 servings
Cooking time: 8-10 minutes
Ingredients: durum wheat semolina, fresh eggs (33,4%)
Shelf life: 30 months