Recipe of the Week: Strozzapreti

This recipe is super simple and makes spaghetti noodles. I found in the New York Times and is adapted from Oretta Aanini De Vita. It is a recipe it make when you have a lot time to prepare dinner.

1 Cup Grano Duro Flour or Unbleached All-Purpose Flour (More as Needed)

2 Large Eggs

Salt

The recipe says to mix the flour and eggs with your hands, but I find it works better to combine the ingredients in a mixer and blend until the dough is uniform. After, dust your hands with flour (the dough is very wet) and then knead the dough briefly. The dough should be moist, but not sticky.

Now shape the dough into what you want the noodles to look like. I like to spread out the dough with a rolling pin and then make star shaped noodles with a cookie cutter. Make sure to keep the shapes pretty thin so that it can cook all the way though later. After the shapes are all done, put the dough in a bowling pot of water. The noodles only take a minute or so to cook, so stay by the pot. Be careful not to undercook or overcook them. Check to see if the noodles are done after they float to the top of the pot. The noodles should be tender, slightly chewy and no longer raw in the center. Drain cooked pasta and pour into a large bowl. Add sauce and/or vegetables or what ever else you want add, and then toss quickly and serve hot.