Hand-made strozzapreti from scratch
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Sabina Fiorentini
Verified Teacher
1.5 hour
Group Class
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Learn to cook one of the most famous traditional Italian fresh pasta cut, paired with a traditional sauce.
What you'll learn
In this class you will learn to make strozzapreti by hand and we will make together also one of the classic sauces that go perfectly well with this wonderful fresh pasta. In Italy we have plenty of fresh pasta cuts, prepared with different flour blends, with eggs and without eggs. In the south of Italy durum wheat semolina flour is traditionally used to prepare many different fresh pasta cuts like orecchiette, cavatelli, fusilli al ferretto, strozzapreti etc. It's time to put the apron on and learn to prepare one of the most famous Italian shaped fresh pasta.
This class is perfect for
Beginners, Amateurs, Experts
After taking a degree in Economics and having worked first as a financial accountant and later as a professional sworn translator, I decided that cooking had to become my job. I took a professional diploma as a Personal Chef, opened a food blog, worked for a famous Italian food magazine and for some of the greatest Italian Chefs in catering events and English cooking classes. In 2014 I founded my cooking school in Rome, so cook! In my school I give cooking classes in English on our traditional Italian cooking.
What to bring
(1 serving)
100 g (3.5 oz) durum wheat semolina flour
50 g (1.7 oz) warm water
1 pinch of salt
Fine semolina flour to dust
1 sausage
50-80 g (1.7-2.8 oz) fresh mushrooms (champignon, oyster, king oyster, porcini, pioppini or whatever available)
20 g (0.7 oz) grated mild pecorino cheese (or parmesan cheese)
1 clove
50 g (1.7 oz) white wine
fresh rosemary
freshly ground black pepper
salt
extra virgin olive oil
How to participate
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