Step 1

On a clean marble or wooden work surface, pile your flour and pinch of salt into a mound.

Step 2

Make a well in the centre of the mound large enough to contain the water.

Step 3

Gently pour the water into the well.

Step 4

Gradually add the flour to the water, slowly incorporating the flour from the sides of the well. As the mixture thickens, start using your hands with a scraper to continue incorporating the flour.

Step 5

Clean the work surface of any excess flour or dough bits that never incorporated. Then lightly flour your clean work surface.

Step 6

Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.

Step 7

Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.

Step 8

Turn the dough over, then press into the dough with your knuckles, one hand at a time. Continue kneading for about 10 minutes, or until the dough is smooth and springy to the touch.

Step 9

Roll the dough into a smooth ball.

Step 10

Place the dough in a small bowl and cover with a tea towel or cling film.

Step 11

Let the dough rest for 15-20 minutes at room temperature.

Step 12

Divide your dough in half and cover one half so that it doesn't dry out. Cut a section from the remaining dough and roll it into a thin sausage shape, approximately 3mm thick.

Step 13

Cut the dough sausage into 2-3cm pieces. Then, take each piece at at time and pinch the ends, gently twisting and pulling the piece of dough so that it becomes longer and has a distinctive twisted shape.

Step 14

Repeat this until all of your dough is used up and you have lots of strozzapreti.

Step 15

When you've finished shaping all of your strozzapreti, bring a large pan of salted water to the boil. Cook your pasta in the water for 3-4 minutes.

Step 16

Serve with a sauce of your choice. We recommend a delicious ragù alla bolognese and a scattering of Parmigiano Reggiano.