House Made Strozzapreti Recipe
Seven Seeds organic guanciale, oyster mushrooms
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Ingredients
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Pasta Dough
Guanciale & Mushrooms
Finish & Garnish
Method
Pasta Dough
- 1
Make the dough
On a clean work surface or in a large bowl, combine the 00 flour and semolina (if using). Form a well in the center. Crack the eggs and extra yolk into the well, add the olive oil and salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner wall until a shaggy dough forms.
- 2
Knead
Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry add a teaspoon of water at a time; if too sticky, dust with a little flour. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
- 3
Shape strozzapreti
Divide rested dough into 4 pieces. Working with one piece at a time, roll into a long rope about 3/4" (2 cm) diameter. Cut ropes into 1" (2.5 cm) pieces. To form strozzapreti: take one piece, press with the thumb on the work surface and drag it away from the thumb so the piece elongates and twists around your thumb (or wrap around your index finger and pull to create a short twisted tube). Place on lightly floured trays. Repeat with remaining dough. Let dry briefly (10–15 minutes) while you prepare the sauce.
Guanciale & Mushrooms
- 4
Prepare ingredients
Slice the guanciale into 1/4" (0.6 cm) lardons. Tear or slice oyster mushrooms into bite-size pieces. Smash the garlic cloves and pick the thyme leaves from stems.
- 5
Render guanciale
Place a large sauté pan over medium heat. Add the guanciale pieces (no additional fat). Cook, stirring occasionally, until the fat renders and the pieces are golden and crisp at the edges, about 6–8 minutes. Remove and reserve cooked guanciale on a paper towel-lined plate, leaving the fat in the pan.
- 6
Cook mushrooms
Turn heat to medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan with the guanciale fat. Once hot, add the garlic and sauté 30 seconds until fragrant (do not brown). Add the oyster mushrooms in a single layer if possible; do not overcrowd. Let them sear undisturbed 2 minutes, then toss and continue to cook until they are deeply golden, about 4–5 minutes total. Add thyme, cracked black pepper and 1/2 tsp sea salt; toss to combine. Return the reserved guanciale to the pan and remove from heat. Keep warm.
Cook Pasta & Finish
- 7
Boil strozzapreti
Bring a large pot of salted water to a rolling boil. Add the strozzapreti and cook until al dente — fresh pasta will usually take 2–4 minutes depending on thickness. Stir gently to prevent sticking. Reserve 1 cup of the cooking water before draining.
- 8
Emulsify sauce
With the pan of guanciale and mushrooms still warm on low heat, add about 1/2 cup of the reserved pasta water and 2 ounces (about 2/3 cup) of the grated Pecorino. Stir vigorously to melt the cheese into the liquid and create a silky sauce. Add the cold butter pieces and continue to swirl/thoroughly stir to emulsify; add more reserved pasta water a tablespoon at a time if the sauce is too thick.
- 9
Combine pasta and sauce
Add the drained strozzapreti directly into the pan with the sauce. Toss gently but thoroughly over medium-low heat for 1–2 minutes so the pasta absorbs the sauce and finishes cooking. If the sauce seems dry, add more reserved pasta water a splash at a time until desired coating is achieved. Taste and adjust seasoning with up to 1/2 tsp additional salt if needed.
- 10
Finish and serve
Remove from heat. Stir in remaining Pecorino, chopped parsley and lemon zest (if using). Transfer to warmed serving bowls and top with any crisp guanciale pieces left in the pan. Grind additional black pepper over each portion.