Summary

Ingredients

• 350 g pasta, (Strozzapreti), bouht ready-made or homemade

For the dough: (pasta dough) optional

• 250 g flour, type 405 or 550, or Italian type 00
• 75 g semolina, durum wheat
• 1 egg (s)
• 1 tablespoon olive oil
• water
• 1 pinch (s) salt

Moreover:

• 250 g sausae (salsiccia) or fresh sausae
• Olive oil, for frying
• 1 teaspoon, heaped fennel seeds, finely ground
• 1 teaspoon coriander, finely ground
• 1 teaspoon thyme, finely plucked, without a stem
• 1 onion (s), finely diced
• 1 clove garlic, finely diced
• 1 red pepper (s), skinless or pitted, julienne or brunoise cut
• 10 cherry tomato (s), finely diced
• 1 pinch chili powder
• 1 pinch turmeric
• salt and pepper

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Instructions

1. The twisted strozzapreti, the priest stranglers, are made as follows. Knead a dough from all the ingredients for the pasta. The amount of water is determined by feeling; H. the dough shouldn`t be too dry or too wet. Let the dough rest for 1 hour in a cool place, then roll out very thinly. A pasta machine can help with this. Fold each sheet of dough twice in length. So you get a width of about 5-6 cm. Cut strips 1 cm apart and turn each strip loosely without pressing between 2 flat, lightly floured hands. You can also turn each strip in opposite directions on a floured table with both index fingers at the respective end. Put aside. Alternatively, you can of course also use purchased pasta.
2. If you can`t get salsiccia, squeeze the sausage meat out of the skin and mix well with the fennel seeds, coriander seeds and thyme leaves. Then form small balls the size of marbles, set aside.
3. Fry the onion, garlic and paprika in oil, add the tomatoes and spices, season with salt and pepper, mix well and stew covered for about 5 minutes. During this time, fry the formed sausage meat in 1 tablespoon of oil lightly brown on all sides, then add to the sauce and mix. Finally add the pasta that has been cooked al dente, turn everything well again and serve as a primo piatto.