Strozzapreti and Pici

Strozzapreti and Pici
Strozzapreti and Pici
Once the dough is made, these hand-shaped spaghettoni (thick spaghetti) require no special skills, and so are excellent for beginners—though patience helps. The name pici is associated with southern Tuscany, but the simple shape is known by many names, including "earthworms," lombrichelli and ombrichelli, in Umbria. It's a quick, simple pasta to make, and as a result can be found in varying lengths and thicknesses, as well as with different names. "Strozzapreti" is a popular favorite as names go because it means "priest stranglers," the origin of which is variously explained. Most probably it comes from the underground humor in the former Papal States, in which gluttonous priests were seen as the unwelcome minions of an oppressive ecclesiastical regime. Strozzapreti, unlike names like "earthworms," which actually suggest a shape, contains no inherent information about what the pasta looks like, and indeed the name is used throughout central and southern Italy for a number of shapes. To simplify things, think of strozzapreti as essentially the same as pici, but shorter, any length you like.
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Italian Advance Prep Required

Preparation Make pasta acqua e farina with all-purpose flour, adding a pinch of salt and a tablespoon of extra virgin olive oil to the dough. If desired, add an egg (and reduce the starting amount of water by 4 tablespoons). You can also replace half the all-purpose flour with an equal amount of durum wheat flour. When the dough has rested, pinch off walnut-sized pieces of dough and, using both hands, roll and stretch each piece into long, thick irregular spaghetti. If desired, pinch off less dough and make a shorter shape. Just try to make them as uniform as possible so they will cook evenly. Excerpted from Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De Vita and Maureen B. Fant. Copyright © 2013 by Oretta Zanini De Vita and Maureen B. Fant. Photographs copyright © 2013 by Gentl & Hyers. With permission of the publisher, W.W. Norton & Company, Inc.

Preparation Make pasta acqua e farina with all-purpose flour, adding a pinch of salt and a tablespoon of extra virgin olive oil to the dough. If desired, add an egg (and reduce the starting amount of water by 4 tablespoons). You can also replace half the all-purpose flour with an equal amount of durum wheat flour. When the dough has rested, pinch off walnut-sized pieces of dough and, using both hands, roll and stretch each piece into long, thick irregular spaghetti. If desired, pinch off less dough and make a shorter shape. Just try to make them as uniform as possible so they will cook evenly. Excerpted from Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De Vita and Maureen B. Fant. Copyright © 2013 by Oretta Zanini De Vita and Maureen B. Fant. Photographs copyright © 2013 by Gentl & Hyers. With permission of the publisher, W.W. Norton & Company, Inc.

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