You Can Absolutely Make Pasta Without a Pasta-Maker

I think my love for Italy has been made pretty clear, so when a new pasta spot comes into town I am immediately there. When Stefano Secchi opened Rezdôra, focusing on one of my favorite regions, Emilia Romagna, I instantly went and was blown away. There’s nothing like homemade pasta done well, and Secchi has it across his menu in spades - but could that translate to making it at home?

Luckily Secchi came over to give us a recipe that anyone can make, no matter your kitchen equipment. It’s a beautiful shape called Strozzapreti and all you need is your hands. He shares his secrets and then finishes with a simple sauce.

So maybe you want the real thing at Rezdôra. But if you want both, you can also watch the video and make the recipe below!

Strozzapreti with Salsa Pomodoro

Pasta Dough
1/2 cup 00 flour
1/8 cup semolina flour
1/6 cup warm water 

In a large bowl, add the flours and the warm water, mix together well then place on a wooden surface and knead for 10 minutes (or do all this with paddle attachment in standup mixer). Cover the dough with plastic wrap and let it rest for 30 minutes before rolling out. 

To roll out, use a small rolling pin and roll thin (irregular shape is ok). Cut strips of the pasta and roll between your hands to form the strozzapreti (I’ll demo). Reserve on a sheet tray or freeze right away with semolina flour. 

Putting It All Together
1 can San Marzano tomatoes
Good drizzle E.V.O.O.
1/2 onion, minced
2 celery ribs, minced
1 carrot, peeled and minced
1 bunch of fresh basil
Parmigiano Reggiano to finish 

In a medium sized pot under medium heat, add the olive oil with onions, carrots & celery. Sweat until onions are translucent, then add the whole tomatoes and cook down for 2 hours. Remove from the heat and reserve. 

Have a pot of boiling salted water ready and drop the strozzapreti pasta (3 minutes for fresh, 4 minutes for frozen). Meanwhile, in a medium sized sauté pan under medium heat, add the tomato sauce. Drain the strozzapreti with a spider and add to the salsa pomodoro. Cook the strozzapreti in the tomato sauce for 1 minute, toss with some pasta water, season to taste and add lots of Parmigiano, torn basil and olive oil. I’m really excited just writing this...chewy and delicious, buon appetito e forza Italia! 

Inactive & Active Prep: 2 hours Yield: 4 portions