MAKES ABOUT 680 G [24 OZ], SERVING 6
1 RECIPE SFOGLIA DI ACQUA E FARINA (PAGE 34)
“00” FLOUR, FOR DUSTING
Roll one dough ball to a thickness of 6 Post-it® Notes on a lightly floured work surface (see page 50). Let it rest on the work surface, uncovered, for about 5 minutes.
Set an accordion pastry cutter to 1 in [2.5 cm]. Use firm and even pressure to cut the sfoglia into strips, moving from south to north until you cut about 16 to 18 strips. If you don’t have an accordion pastry cutter, use a sharp knife to cut the sfoglia into 1 in [2.5 cm] wide strips.
Cover the strips with a clean, unscented plastic trash can liner, leaving the first strip exposed. Place the exposed pasta strip in one hand, laying it across your palm. Using the index finger of your opposite hand, roll the pasta to the opposite index finger. Wrap the pasta over that index finger as though you are tying a shoelace. Pinch and twist the rolled pasta while pulling gently to detach the pasta piece (1.5 to 2 in [3.8 to 5 cm] long), letting it drop onto your work surface. Repeat with the remaining sfoglia strips, folding back the plastic each time to expose the next strip.
Transfer the shaped pasta to a clean work surface and let dry, uncovered, for 10 to 15 minutes.
Meanwhile, repeat the rolling, shaping, and drying process with the remaining dough ball. The strozzapreti are now ready to use.
Strozzapreti don’t keep well in the refrigerator. If you’re not going to use them now, arrange them on a parchment paper–lined tray so they don’t touch. Tightly cover the tray with plastic wrap and freeze the pasta until hard. Transfer the frozen pasta to a freezer bag or plastic container and keep frozen for up to 1 month. There‘s no need to thaw the pasta before cooking, but increase the cooking time by 1 minute.
