Paolina’s Strozzapreti with Aubergine & Sausage

In the small village of Montegiardino, we met Paolina who made strozzapreti, a traditional pasta she learned to make for special occasions. We had a very special taste taster for this episode too: Paolina’s grandson Andrea!

Ingredients

For the pasta:
400 g soft wheat flour, type 1, stone-ground
1 medium egg
~180 ml water (added gradually)
1 pinch of fine salt

For the sauce
4 small aubergines (about 350–400 g total)
1 large shallot
3 pork sausages (about 300 g total), seasoned only with black pepper
3–4 tbsp extra virgin olive oil
400 g homemade tomato sauce (thick, well-reduced)
Salt, to taste

Method

Prepare the sauce base: Finely chop the aubergines using a mezzaluna so they are very small. Finely chop the shallot. Remove the casing from the sausages. Place aubergines, shallot, sausage meat, and olive oil together in a pan over medium heat. Break up the sausage with a fork. Cook gently, stirring occasionally, until the mixture is soft
and lightly fried.

Add the tomato sauce: Paolina says the sauce is ready when the oil starts to rise to the surface.

Make the dough: Place the flour on a work surface. Add the egg and a pinch of salt. Gradually add water,
mixing until you have a soft but firm dough. Knead until smooth, then cover and let rest for
10 minutes.

Shape the strozzapreti: Roll out the dough very thin, slightly thicker than tagliatelle. Cut into strips about 1 cm wide.
Take each strip, roll it between your palms (“prillare”), then cut to length (about 5–6 cm).

Cook and serve: Cook the strozzapreti in well-salted boiling water. When they rise to the surface (about 2–3
minutes), drain and add directly to the sauce. Toss gently and serve immediately.