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Place flour on a worktable. Make a well in the centre of the
flour and add tomatoes, egg and salt. Combine together and knead until the mixture becomes
an even dough. If the mixture becomes too wet, add some more flour, if it becomes too dry,
add more tomato juice. |
|
Sprinkle the work surface with a little flour. Cut a quarter
of the dough and roll the dough flat. Cut into strips 1/2 inch wide and then each strip about
2-3 inches long. |
|
Using your thumb and index finger gently pinch the width of
the dough-strip and roll out. Repeat the above process until all the dough is used up. Cover
up any excess dough with a cloth to prevent from drying if you are not using it
immediately. |
|
Place the dough-strips on a lightly floured board and then
add to a pot of boiling salted water. |
|
Stir to prevent from sticking together and drain when
the pasta floats to the surface (2-3 minutes). |
|
To make the sauce add olive oil, rosemary and parmigiano cheese
to a cold saucepan. Add the cooked strozzapreti to the saucepan with a 1/4 cup of the pasta water
and mix well. |
