Strozzapreti, also known as "priest strangler" pasta, consists of flour and water formed into twisty noodles. It originated in Emilia-Romagna, Italy, around the 1700s, serving as a staple in winter when eggs were less available. The pasta dough is traditionally rolled by women called "azdora," who were seen as the heads of their households. Rezdôra restaurant in NYC specializes in this regional cuisine, serving strozzapreti with various sauces. The ominous nickname originates from historical tensions with priests collecting taxes at mealtime in the 1800s.
Strozzapreti, or 'priest strangler' pasta, is made from just flour and water, rolled into twisty noodles that originated in Emilia-Romagna since the 1700s.
The term 'priest strangler' may relate to the role of local priests collecting taxes from families during mealtime in 1800s Italy.
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