Strozzapreti

The name, which literally means “priest stranglers,” supposedly came about after a priest’s gluttony led to a fatal encounter with this pasta. They are, of course, quite harmless and are traditionally made by hand from flour-and-water pasta dough in the south or from egg pasta in Romagna. They are about 1½ inches long and resemble a piece of stretched telephone cord. They are similar to gemelli, or “twins,” and casarecci, and would go well with sauces I’ve paired with fusilli in this book.