Strozzapreti, Porcini, Zucca & Tartufo
Strozzapreti is a pasta with an intriguing name and rich history. It means "priest strangler," a nod to its unique twisted shape. This hand-rolled pasta holds sauces beautifully, making it perfect for hearty, flavorful dishes. Today’s recipe pairs strozzapreti with a luxurious trio — porcini mushrooms, roasted squash, and a drizzle of truffle oil.
Porcini mushrooms bring an earthy depth. They complement the sweetness of roasted zucca or squash, adding color and seasonal flair. The final touch? Truffle oil elevates the dish to something truly special. Every bite offers layers of flavor, from nutty pasta to rich umami and velvety squash.
Making strozzapreti from scratch is simpler than you think. Roll and twist by hand to create rustic, imperfect shapes. The pasta’s texture grabs onto the sauce, ensuring every forkful bursts with flavor. Follow the recipe, step by step, to create a memorable meal.
Whether you’re cooking for family or hosting guests, this dish delivers. It’s hearty yet elegant, rustic but refined. The combination of fresh ingredients and homemade pasta makes all the difference. Ready to impress your dinner table? Let’s get started!
Strozzapreti
Strozzapreti is more than just pasta. It carries a story with roots in Italian folklore. The name translates to “priest stranglers,” which immediately sparks curiosity. But why such a dramatic name? There are a few theories.
One tale says that wives of starving farmers made this pasta for priests. In return, they hoped for blessings. However, some believed the priests took too much, leaving little for the poor. The twisted pasta shape symbolizes their frustration as if they wished the pasta could choke the greedy clergy. Another theory focuses on how priests loved this pasta so much that they ate too fast and choked. Either way, the name stuck.
Traditionally, Italian families made strozzapreti by hand. They used simple ingredients — flour, water, and sometimes eggs. The dough was rolled out, cut into strips, and twisted into rustic shapes. The pasta’s rough texture helped it cling to sauces, making it ideal for hearty meals.
Strozzapreti is especially popular in regions like Emilia-Romagna, Tuscany, and Umbria. It’s often served with rich, meaty sauces or seasonal vegetables. Today, home cooks still love its versatility. It can be used with creamy, tomato-based, or earthy sauces. Plus, making it by hand keeps Italian tradition alive in modern kitchens.
Here's a video I found that shows the technique for shaping the strozzapreti pasta.
Zucca
"Zucca" is the Italian word for squash or pumpkin. Italians use it in many regional dishes, especially in the fall. It brings a natural sweetness that balances savory flavors perfectly. You’ll often find zucca in pastas, risottos, and soups across Italy.
In northern Italy, stuffed pasta like tortelli di zucca features roasted squash, nutmeg, and Parmesan. The sweetness of the squash contrasts beautifully with the salty cheese. In southern regions, zucca is roasted and served as a side dish or tossed with pasta.
Italian cooks love zucca because it’s versatile. It pairs well with herbs like sage and rosemary and complements earthy ingredients like mushrooms and truffles, which is why it works so well in this strozzapreti recipe.
Zucca isn’t just tasty; it’s nutritious too. It’s high in vitamins A and C, which help boost your immune system. It also provides fiber, making dishes more filling without heavy ingredients.
For this recipe, use a firm winter squash like butternut or kabocha. Roast it to bring out its natural sugars and caramelize the edges. This step deepens the flavor and adds a rich, golden color to the dish. Once you try cooking with zucca, you’ll see why it’s a staple in Italian kitchens!
Tartufo
Tartufo is the Italian word for truffle, one of the most prized ingredients in Italian cuisine. It refers to an underground fungus that grows near the roots of certain trees, like oaks and hazelnuts. Truffles have an intense, earthy aroma and a unique, complex flavor. They bring an instant touch of luxury to any dish.
Two main types of truffles are used in cooking — black truffles and white truffles. Black truffles, or tartufo nero, are more common and have a robust, earthy taste. They grow mainly in Umbria and Tuscany. Chefs often shave them over pasta, risotto, or eggs. They also infuse oils with their rich flavor.
White truffles, or tartufo bianco, are rarer and more expensive. They come from the Piedmont region, especially around Alba. White truffles have a more delicate, garlicky flavor with hints of musk and nuts. They’re typically served raw, shaved thin over simple dishes like buttered pasta or scrambled eggs to let their aroma shine.
Truffles are highly seasonal. They’re foraged in the fall and winter, using specially trained dogs to sniff them out. Because they’re hard to find and perishable, truffles can be incredibly expensive. However, a little goes a long way. Even a few shavings of tartufo can transform a dish into something extraordinary!
📖 Recipe
Pasta with Mushrooms, Pumpkin & Truffle Recipe
Ingredients
For the Strozzapreti Pasta
- 1¼ cups all purpose flour sifted
- ½ cup mineral water not sparkling!
- 1 pinch salt
For The Sauce
- 1 cup fresh porcini mushrooms
- 1 cup fresh pumpkin pulp diced
- 1 small black truffle if you can get your hands on the delicate white Alba variety, even better
- 1 sprig fresh sage
- 7 ounces whole milk
- ¼ cup butter
- salt & pepper to taste
Instructions
For the Strozzapreti Pasta
Prepare the Dough
- Sift the flour into a large mixing bowl. Add the salt and water.
Knead the Dough
- Use your hands to knead the dough until it forms a thick, smooth ball with no lumps. This should take about 6 minutes. Avoid over-kneading, as this will make the dough too hard.
Divide the Dough
- Once the dough is ready, divide it into apricot-sized balls.
Prepare your Work Surface
- Dust your work surface, preferably wooden, with flour to prevent sticking.
Roll Out the Dough
- Take one ball at a time and roll it flat using a floured rolling pin. Roll to a thickness of about ½ to ¾ inch.
Fold and Slice
- Fold the flattened dough over like a burrito. Using a sharp knife, cut it into ½-inch slices.
- Separate the Strands
- Unfold the slices to create long strands. Dust them with more flour to prevent them from sticking together.
Shape the Strozzapreti
- Take each strand and roll it between your palms to create a twisted, towel-like shape. This texture helps the pasta grab onto the sauce.
Rest the Strozzapreti
- Dust a kitchen towel with flour and place the shaped strozzapreti on it. Let them rest for about 30 minutes before cooking.
Prepare the Sauce
Clean the Mushrooms
- Gently wipe the porcini mushrooms with a damp cloth. Trim off any soiled parts of the stems.
Slice the Mushrooms
- Slice the larger mushrooms into thin pieces. Halve the smaller caps and stems.
Sauté the Pumpkin
- In a large skillet, melt the butter over medium-high heat. Add the pumpkin cubes and sage. Sauté for 3 minutes, stirring occasionally.
Add the Milk
- Pour in the milk and reduce the heat to low. Cook for another 5 minutes until the pumpkin softens.
Add the Mushrooms
- Add the sliced mushrooms to the skillet. Season with salt and pepper. Continue cooking for 10 more minutes, stirring occasionally.
Boil the Pasta
- Meanwhile, bring a large pot of lightly salted water to a rolling boil. Add the strozzapreti and cook until al dente. Fresh pasta cooks quickly, so keep a close eye on it.
Drain and Mix
- Drain the strozzapreti and transfer it to the skillet with the sauce. Toss the pasta and sauce together off the heat to combine well.
Serve
- Plate the pasta and finish each dish by shaving fresh truffle (tartufo) directly over the top.
Skip the Parmesan
- Do not add Parmigiano-Reggiano to this dish, as it would overpower the delicate truffle flavor.
Notes
Some of My Favorite Pasta Recipes
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