I always have Strozzapreti if we eat at Zizzi’s but without the chicken, and I absolutely love it. It’s full of flavour, with just a little heat, just sublime. Well Miss N did too, in fact Tall Dad tried some, and declared it absolutely delicious. So I decided to see if I could try to recreate the dish at home.
Handmade Strozzapreti To make fresh strozzapreti, all you need is all-purpose flour, semolina flour, salt, and warm water. Some recipes call for eggs, but this one does not. Don’t worry if you don’t have a pasta machine; this recipe doesn’t require fancy kitchen equipment. First, mix the dry ingredients in a bowl and slowly pour in the warm water.
Having been to Zizzi a number of times, I have tried most of their dishes, and despite being a pasta dish, their strozzapreti pesto rosso is easily one of my favourites. It's creamy and pesto-y with a bit of spice with tender chicken breast and spring onions and topped off with a bit of parmesan or cheddar, it is perfect comfort food.
To freeze the strozzapreti for later, spread each pasta evenly on a baking sheet lined with wax paper and store in a freezer-safe container after they harden in the freezer. It is best to simply add a couple of extra minutes to your cooking time instead of letting them thaw first.