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welcome to our new video today we make
strozzapreti a pasta of Romagna tradition made with water and flour
let the dough rest for at last 1/4 hour
for making easier it to roll
then using a rolling pin roll a large round layer 1/2 mm
2 mm
remember to roll the layer on the rolling pin when turning it up to down
otherwise it it possible it to break
as soon as created
a layer of the right dimension fold and roll it
and cut to strips
basis of the strozzapreti
rub
break
to your wrist
and rip up
strozzapreti of Romagna
as there are many qualities
a psta for serving many people
one ore to person more at the time of eating
as typical of italian hostpitality
now let strozzapreti rest for some minutes before cooking
for cooking strozzapreti see our recipes on italian cuisine at home