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 Strozzapreti is a dried pasta that we make in house using semolina flour and water. We recommend boiling it in salted water for 10 minutes or until al dente, then toss with one of our house made sauces like our slow cooked tomato sauce.


The name translates to  priest choker or strangler. Like many other Italian pasta types there are a number of stories about the origins of strozzapreti. One of stories claims that this pasta got its name during the times when the Catholic Church owned a great deal of the land in Romagna and rented it out to the farmers. The farmers’ wives would often make the local priest a pasta dish as a form of rent payment. The husbands, obviously angered by this practice, wished the priest choked while he was stuffing himself with the pasta! 


Approximately 1 portion per pack.

Allergens: Gluten, egg

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