Strozzapreti all'arrabbiata by chef Zac Gannat from Lolo Bistrot

Louise-Adélaïde Boisnard 11:11 a.m., February 25, 2023

Every Saturday, the team at La table des bons vivants offers you seasonal recipes to make at home to enjoy with family or friends.

This week, chef Zac Gannat from Lolo Bistrot in Paris teaches you how to make strozzapreti all'arrabbiata from A to Z.

For the pasta:

• 700g flour 00

• 300g semolina

• 750g egg yolk 

 For the all’arrabbiata sauce:

• 4 white onions 

• 1 head of garlic 

• 4 shallots 

• 4 fresh dry smoked peppers 

• 300g brown chicken stock 

• 300g passata tomato sauce 

• 150g tinned tomato

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Mix the flour and the semolina.

Add egg yolks. 

Knead the dough for about ten minutes until you obtain a "smooth" and homogeneous texture.

Film and refrigerate for 3 hours.

Using a pastry cutter, make small dough, then spread it in the shape of a string.

Make 1-2cm long strings and form strozzapeti on your dry work surface.

Leave to dry for 1 hour outside then refrigerate. 

In a saucepan, sweat in fat your onions, shallots and garlic previously chopped very fine.

(Be careful not to burn them)

Finely grind the dry chilli, then add it to the preparation in the pan.

Add the datterini tomatoes.

Cover and cook for ten minutes. 

Then add the passata and the brown chicken stock.

Reduce to desired consistency.

Season to taste.

For us, it will be flower salt, pepper, olive oil, lemon juice, kalamansi vinegar and white balsamic.

Book cool (1 night if possible).

In well-salted water, immerse your fresh pasta for a few minutes only.

At the same time, in a sauté pan warm up your sauce.

Once the pasta is cooked, mix it in the sauté pan.

Add a little cooking water and butter to help with the binding.

Season again, add a drizzle of olive oil.

Dress and enjoy.