Comments on: How To Make Strozzapreti Step By Step

By: Janet Bozzone

Janet Bozzone — Mon, 20 Jul 2020 15:32:51 +0000

Oh, this made me hungry just looking at your page. Gotta try this soon. 🙂

By: Deborah

Deborah — Sun, 26 Nov 2017 13:01:44 +0000

In reply to Danny Fansler. Certainly!

By: Danny Fansler

Danny Fansler — Sun, 26 Nov 2017 05:04:44 +0000

Can this recipe be doubled?

By: Deborah

Deborah — Sat, 20 May 2017 05:59:13 +0000

In reply to Elaine. You could, it really doesn't make a difference.

By: Elaine

Elaine — Fri, 19 May 2017 22:43:27 +0000

I’d love to try these, but am confused on one step; is each strip torn in half after forming? If yes, then why not first horizontally cut each strip before forming? Thank you ?

By: Deborah

Deborah — Mon, 12 Oct 2015 16:23:04 +0000

In reply to William. Thanks William, glad I could help.

By: William

William — Mon, 12 Oct 2015 03:42:42 +0000

Thank you Deborah!

I am inspired by your method for Strozzapreti and will try it very soon.

Thank you for sharing your cooking and traveling experiences. Especially now, as you are busily getting ready to leave Italy for the winter. We will be arriving in Naples on November 1 to experience Puglia for 17 days for the first time. Your travel notes were very insightful in our plan on where to eat and where to visit.

Thank you again for your generous sharing. Grazie and Ciao, William & Joan

By: Deborah

Deborah — Fri, 09 Oct 2015 19:55:58 +0000

In reply to Katherine Bailey. The semolina adds body to the dough. Tipo "00" would create a much lighter dough but you could try it.