25 min

Italian 00 flour, sifted (I use KAF Italian-style flour, but other brands are available), 3,5 Oz
A scant Tablespoon of blended Egg (see Note below)
Enough warm water to make a total liquid amount of 50 g / 1.75 oz.
A Pinch of Sea salt, to taste
Freshly Grated Parmigiano-Reggiano, to taste


Make a dough with the ingredients for pasta, kneading until nice and smooth. Let the dough rest, covered, for about half an hour.
Roll the dough into a disk 1/16-inch thick. Fold the dough as shown in the pics and cut it into strips about 1/5-inch wide. Take up a strip and shape it into several strozzapreti by rolling the dough between the palms of your hands, moving in opposite direction and breaking the rolled portion of the strip with your fingers. Alternatively, cut the strip into 2 1/2-inch long pieces and shape each one into a strozzaprete. If your hands are dry, moisten them to ease the rolling motion.
Lay out strozzapreti to dry. You may want to lightly dust with flour the surface where you laid them, to prevent them from sticking.

In a small saucepan, warm up a bit of oil, then add shallot and thyme. Cook gently for a few minutes, and add garlic. After another couple of minutes add tomatoes. Bring to a simmer and cook for 7-8 minutes. Add salt, to taste. Note that this will make more sauce than you need to dress strozzapreti.
Bring a pot of salted water to a boil, then toss strozzapreti in it. The time needed is a bit variable, depending on the size of strozzapreti, how dry they are, etc. Wen the strozzapreti are ready, pour a glass of cold water in the pot, stir and drain strozzapreti. Place them in a bowl, sprinkle with a bit of cheese and stir briefly, then distribute some tomato sauce and toss.
Alternatively, while pasta is cooking, put a few tablespoons of the sauce in a small skillet and warm it up. Stop the cooking of pasta slightly earlier than usual. Drain it and drop it into the skillet with the sauce. Stir well over medium heat for a couple of minutes. Sprinkle with some cheese and stir one last time. Serve immediately, sprinkled with cheese. .

Thanks to: Briciole