North Italia Strozzapreti Recipe
- Prep 20 min
- Cook 35 min
- Total 55 min
- Serves 4
- Level Easy
About North Italia’s Strozzapreti
Strozzapreti is a hand-rolled pasta from the north and center of Italy, especially Emilia-Romagna. The traditional dough is only flour and water, rolled into a thin sheet and twisted into short, rustic ropes. The name means “priest strangler,” and Italians tell several playful stories about where it came from. None is confirmed, but they make the pasta a fun conversation starter at the table.
North Italia, the Italian restaurant chain founded in 2002, is known for making its pasta and pizza dough from scratch each day. Its strozzapreti dish, listed on the menu with herb-roasted chicken, roasted mushrooms, spinach, Parmesan cream, and toasted pine nuts, has become a fan favorite. The twisted shape traps the creamy sauce in every bite, and the pine nuts add a toasty crunch against the soft pasta.
This recipe is our home-kitchen version, built from the ingredients the restaurant lists, with quantities and methods we developed ourselves. It is not affiliated with or endorsed by North Italia. If you enjoy restaurant-style Italian at home, try our Bolognese and Spicy Rigatoni Vodka, or browse the full recipe collection. You can also catch up on our stories and the latest news.
Watch: Make Strozzapreti Pasta From Scratch
Want to go all the way? This video from Recipes to Connect English shows how to shape strozzapreti by hand with just flour and water. Store-bought dried strozzapreti works perfectly in the recipe below.
Prefer YouTube? Watch the original video.
North Italia Strozzapreti Recipe
Ingredients
Roasted Chicken & Mushrooms
Pasta & Parmesan Cream
Finish
Kitchen Tools Needed
- 2 rimmed baking sheets
- Large pot for pasta
- Large, deep skillet
- Colander
- Instant-read thermometer
Not sure which pans to buy? See our kitchen guides.
Instructions
- Preheat and season. Preheat the oven to 425°F (220°C). Toss the chicken with 1 tablespoon olive oil, the Italian herbs, ½ teaspoon salt, and ¼ teaspoon pepper. On a second baking sheet, toss the mushrooms with the remaining 1 tablespoon olive oil and a pinch of salt.
- Roast the chicken and mushrooms. Roast the mushrooms for 15 to 20 minutes until browned, and the chicken for 20 to 25 minutes until it reaches 165°F (74°C). Rest the chicken for 5 minutes, then slice or cube it.
- Toast the pine nuts. Toast the pine nuts in a dry skillet over medium-low heat for 2 to 3 minutes, stirring often, until golden. Transfer to a plate right away so they don’t burn.
- Cook the pasta. Boil the strozzapreti in well-salted water until just al dente, following the package time. Reserve ½ cup of the pasta water, then drain.
- Make the Parmesan cream. In a large, deep skillet over medium heat, melt the butter and cook the garlic for 30 seconds. Add the cream and simmer gently for 4 to 5 minutes until slightly thickened. Reduce the heat to low and whisk in the Parmesan until smooth. Season with the remaining salt and pepper.
- Combine. Add the pasta, spinach, roasted mushrooms, and chicken to the sauce. Toss over low heat until the spinach wilts and everything is coated, adding splashes of pasta water to loosen the sauce.
- Serve. Divide among warm bowls and top with the toasted pine nuts and extra Parmesan. Serve immediately.
This is an unofficial home version of a restaurant dish. Quantities are our own, and the restaurant’s menu may change by location and season.
Nutrition Facts
| Calories | 860 |
|---|---|
| Protein | 44 g |
| Carbohydrates | 69 g |
| Fat | 45 g |
| Fiber | 4 g |
| Sodium | 780 mg |
| Sugar | 6 g |
Nutrition values are estimates for this home recipe and are not the restaurant’s figures. They are not a substitute for professional dietary advice.
Health Benefits of This Pasta
High-Quality Protein
Chicken breast and Parmesan supply protein that helps keep you full and supports muscle maintenance.
Leafy Greens
Baby spinach adds vitamin K, folate, and iron to an otherwise rich dish.
Mushroom Nutrients
Cremini mushrooms provide B vitamins and selenium, plus a savory depth that lets you use less salt.
Heart-Friendly Fats
Pine nuts and olive oil contribute unsaturated fats and vitamin E.
What to Avoid
Preparation Mistakes
- Don’t boil the cream hard. A gentle simmer keeps the sauce smooth and prevents scorching.
- Don’t use pre-shredded Parmesan. Its anti-caking coating can make the sauce grainy. Grate it fresh.
- Don’t overcook the pasta. It finishes in the sauce, so pull it just before fully tender.
- Don’t crowd the mushrooms. Spread them in a single layer so they brown instead of steam.
Storage Mistakes
- Don’t freeze it. Cream sauces tend to separate when thawed.
- Don’t reheat on high. Use low heat and a splash of milk or water to bring the sauce back together.
Dietary Considerations
- Contains Dairy (cream, Parmesan, butter)
- Contains Gluten (wheat pasta)
- Contains Tree Nuts (pine nuts)
- Rich / Higher in Calories
Pro Tips for the Best Strozzapreti
- Salt the pasta water well. It should taste like mild seawater, since it seasons the pasta itself.
- Save pasta water. The starch helps the cream cling to the twists and fixes a sauce that is too thick.
- Roast the mushrooms hard. Deep browning gives the restaurant-style flavor.
- Pull the chicken at 165°F and let it rest so it stays juicy.
- Serve right away. The sauce thickens as it sits, so bring everything to the table hot.
- Save time with rotisserie chicken, and just roast the mushrooms.
For more technique help, see our cooking tips.
What to Serve With Strozzapreti
Beverages
- Pinot Grigio
- Chardonnay
- Sparkling water with lemon
- Espresso martini after dinner
Side Dishes
- Arugula salad with lemon
- Garlic bread
- Roasted broccoli
- Caprese salad
When to Serve
- Weeknight dinner
- Date night at home
- Sunday dinner
- Casual entertaining
Starting with soup? Try a bowl of broccoli soup, French onion soup, or chicken soup before the pasta. Planning a morning meal instead? Visit our breakfast recipes.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Strozzapreti | Casarecce, cavatelli, fusilli, or gemelli | Choose a twisted or ridged shape that holds the sauce. |
| Roasted chicken | Rotisserie chicken (about 3 cups) | Stir in at the end to warm through. |
| Heavy cream | Half-and-half | Lighter, and thins out faster, so simmer a little longer. |
| Pine nuts | Slivered almonds or chopped walnuts | Toast them the same way. |
| Parmesan | Grana Padano or Pecorino Romano | Pecorino is saltier, so reduce added salt. |
| Baby spinach | Baby kale or arugula | Kale needs an extra minute to wilt. |
Storage & Reheating
Refrigerator
Cool, then store in an airtight container for 3 to 4 days.
Freezer
Not recommended, since the cream sauce can separate and turn grainy when thawed.
Reheating
Warm gently in a skillet over low heat with a splash of milk or water. Microwave in 30-second bursts, stirring between each.
Make ahead: roast the chicken and mushrooms and toast the pine nuts up to 2 days ahead. Make the sauce and cook the pasta just before serving.
Frequently Asked Questions
Strozzapreti is Italian for “priest strangler” or “priest choker.” It is a short, hand-rolled twist of pasta traditionally made from flour and water, and it comes from Emilia-Romagna and neighboring central Italian regions. Several legends explain the name, but none is confirmed.
Yes. Casarecce is the closest match. Cavatelli, fusilli, gemelli, or rotini also work because their twists and ridges hold the Parmesan cream sauce well.
Yes, it is a great shortcut. Shred or cube about 3 cups of rotisserie chicken and stir it in at the end with the spinach. You will skip roasting the chicken, but still roast the mushrooms for the best flavor.
The usual causes are boiling the cream hard, adding the cheese over high heat, or using pre-shredded Parmesan, which contains anti-caking starches. Simmer the cream gently, lower the heat before whisking in freshly grated Parmesan, and loosen the sauce with a splash of pasta water.
You can roast the chicken and mushrooms and toast the pine nuts up to 2 days ahead. The finished dish keeps in the refrigerator for 3 to 4 days, but cream sauces tend to separate when frozen, so freezing is not recommended.
Yes. The traditional dough is just 400 grams of flour and 200 milliliters of water, kneaded until smooth and rested for about 30 minutes before rolling and twisting into ropes. Watch the video above for the technique. Fresh strozzapreti cooks in about 4 to 5 minutes.
Reader Reviews
More Brenda Gantt’s Recipes
More North Italia Recipes
- Spicy Rigatoni VodkaCreamy tomato pasta with a kick
- BologneseA slow-simmered meat sauce over pasta
- Espresso MartiniThe perfect after-dinner cocktail
Soup Recipes
- Broccoli SoupCreamy, comforting, and easy
- Chicken Vegetable SoupA hearty, veggie-packed bowl
- Taco SoupA flavorful, family-friendly favorite
- Chicken SoupClassic comfort in a bowl
- Diet SoupA light, vegetable-forward option
- French Onion SoupRich, savory, and cheesy
Explore the Site
Restaurant-style pasta at home. Buon appetito!
Back to Recipe