Strozzapreti is a fresh artisanal short pasta made only from durum wheat semolina and water, hand-twisted into its typical irregular shape. This LAPA reference is produced by Pastificio Stroppa in 500 g trays packed in protective atmosphere, with a 90-day shelf life at +4 C. With 11.2 g of protein per 100 g and a firm al-dente bite, it is built for the demands of professional kitchens.
What strozzapreti is
Strozzapreti are a hand-rolled short pasta typical of the Romagna and central Adriatic tradition, shaped by twisting a thin strip of dough between the palms. The result is an irregular, slightly hollow twist that grips sauce far better than a smooth extruded shape. Made with durum wheat semolina and water, this is an egg-free fresh pasta with a clean wheat flavour and a soft yet structured texture.
Origin and producer
This strozzapreti is produced in Italy by Pastificio Stroppa SRL, based in Pieve Emanuele in the province of Milan (Lombardy). Production is kept under a HACCP system compliant with EC Reg. 852/04, with chemical and microbiological analyses carried out by an external Accredia-accredited laboratory. The product is certified GMO-free.
Sensory characteristics
Typical colour, typical smell and taste, soft consistency and the recognisable twisted strozzapreti appearance. The durum wheat semolina gives the cooked pasta a pleasant resistance to the bite and a surface that releases starch to bind the sauce.
Professional uses
Cook from refrigerated in plenty of boiling salted water, drain after about 4-5 minutes and season to taste. For a perfectly amalgamated dish, drain the pasta very al dente and finish it in the pan with the sauce over lively heat, letting it release its surface starch into a dense, creamy emulsion. For delicate herb-based dressings such as pesto, finish off the heat to protect the aromas. Classic pairings: meat ragu, tomato sauces, vegetable and sausage dressings.
Common mistakes to avoid
Never rinse the pasta before or after cooking: you would wash away the surface starch that binds the sauce. Do not add aged grating cheese over direct high heat, which splits the fat and makes the sauce oily; finish it off the heat. Do not overcook: keep it al dente, as it continues cooking when finished in the pan.
Suggested portion
As a guideline, allow about 80 g per person for a substantial first course, around 60 g within a full menu, and up to 100 g as a main course.
Logistics and delivery
Supplied from the LAPA central warehouse in Embrach (Zurich), with the cold chain kept constantly at +4 C. Our own fleet of refrigerated vans delivers to Zurich, Winterthur, Uster, Dubendorf, St. Gallen, Frauenfeld, Bern, Basel, Lucerne and the canton of Aargau. For areas not covered directly by our fleet (Ticino, French-speaking Switzerland, Grisons) shipping is guaranteed in 24-48 hours through our food-grade partner couriers Swiss Post, Planzer, Galliker and Camion Transport.
Who it is for
Designed for restaurants, pizzerias, trattorias, gastronomies, hotels and Italian delicatessens, as well as private customers who want authentic Italian fresh pasta in Switzerland.
