Strozzapreti

Place 250g plain flour in a mound on a clean work surface or in a large bowl. Make a well in the centre, sprinkle ½ teaspoon salt around the edge, pour in about 120ml warm water and use a fork to gradually bring in the flour until a rough dough forms. Add the remaining 60ml water a little at a time, kneading until the dough is firm, pliable and no longer sticky.

Knead the dough vigorously on a lightly floured surface for 8–10 minutes until smooth and elastic. Shape it into a ball, wrap in cling film or cover with a damp tea towel and leave to rest at room temperature for at least 30 minutes.

Divide the rested dough in half, keeping one portion covered while you roll out the other. On a lightly floured surface, roll it out to a sheet about 3mm thick. Cut into strips roughly 1cm wide and 5–7cm long. Roll each strip under your palm, applying gentle pressure from the centre outwards to form a twisted rope shape. Transfer the shaped strozzapreti to a floured baking tray and repeat with the remaining dough.

Bring a large pan of generously salted water to the boil. Add the strozzapreti, stir gently to prevent sticking and cook for 5–7 minutes or until al dente.

Drain the pasta, reserving about 120ml of the cooking water. Return the strozzapreti to the pan, toss immediately with your favourite sauce, adding a little of the reserved water if needed, and serve straight away.