Translated strozzapreti means “priest strangler”, it is a hand-made pasta typical of central and northern regions like Emilia-Romania and Umbria. Their are many theories on the true meaning of the name but what is for certain is strozzaprtti is delizioso!
The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture of the pasta.
This pasta pairs well with meat ragu’s, broccollini or wilted winter greens like kale, Italian sausage or a simple tomato sauce.
Durum wheat semolina flour, water.
Product Net Weight