“Priest-choker” or “priest-strangler”: hand-rolled pasta
- 300g All-purpose Flour (00 If possible) (10.5 oz, 3 cups)
- Water (Approx. 1/2 cup)
Add some water to the flour and then knead the dough adding water until smooth and elastic.
Roll the dough the usual way, using a rolling pin, into a circular shape, it should be 3mm (1/8in) in thickness.
With a pastry wheel, cut the pastry into about 1 inch large strips.
Roll the strips up within your hands and shred into 3 inches long maccheroni.
Cook your pasta in boiling, salted water. Once the pasta rises to the top of the pot, taste and then strain the it.
Fresh pasta cooks quickly, depending on how thin you have rolled the dough out. Really the only way to tell if the pasta is correctly cooked is to taste it. It should be ‘al dente’ – firm, yet tender.
This is a very poor and traditional pasta from Romagna.
You can try to replace water with milk, or half and half. Season them with Bolognese or Sausage sauce and grated Parmigiano Reggiano cheese.