Ingredients:

  • 2 cups all-purpose flour (240g)
  • 1 large egg (50g)
  • 1/2 teaspoon salt
  • 2-3 tablespoons water (30-45ml), as needed
  • Grated Parmigiano-Reggiano cheese (for serving)
  • Fresh basil or parsley (for garnish)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Create a well in the center and add the egg.
  3. Start mixing with a fork, gradually incorporating flour into the egg.
  4. Once combined, knead the dough by hand on a floured surface until smooth (about 5-7 minutes).
  5. If dough is too dry, add water, a tablespoon at a time.
  6. Wrap in plastic and let rest for 30 minutes.
  7. Divide rested dough into smaller pieces.
  8. Roll each piece into a 1/2-inch thick rope.
  9. Cut the rope into 1-inch pieces.
  10. Take each piece and twist it into a spiral shape using your fingers.
  11. Bring a large pot of salted water to a boil.
  12. Add strozzapreti and cook for 2-3 minutes, until they float to the surface.
  13. Use a slotted spoon to remove pasta and drain.
  14. Toss with your choice of sauce or simply drizzle with olive oil and add cheese.
  15. Garnish with fresh herbs if desired.