Stratzi, meaning “priest stranglers,” is a traditional San Marino pasta shape that dates back to medieval festivals. It was originally made by hand at local sagre (food fairs) and symbolizes the region’s rustic, communal cooking heritage.

In neighboring Italian regions, similar twisted pastas are called “stracci” or “cavatelli.” San Marino’s version is slightly thicker and often served with a simple tomato‑sausage sauce, whereas other areas may pair it with butter‑sage or cheese sauces.

Traditionally, fresh stratzi is boiled briefly, tossed with a light tomato‑sausage sugo, and served hot in a shallow bowl. A drizzle of extra‑virgin olive oil and a sprinkle of grated pecorino finish the dish.

Stratzi is often prepared for family gatherings, local festivals (sagre), and Sunday lunches. Its hand‑made nature makes it a celebratory dish that brings multiple generations together in the kitchen.

The hand‑twisted technique creates a unique texture that holds sauce well, and the low‑gluten stone‑ground flour gives the dough a tender, slightly crumbly bite that is distinct from typical durum‑wheat pasta.

Common errors include over‑kneading the low‑gluten dough, rolling the sheets too thick, and letting the dough dry out before twisting. Keep the dough rested, use damp hands, and roll it thin enough to twist easily.

Low‑gluten flour creates a softer, more tender dough that is easier to twist by hand. High‑gluten durum would make the dough too elastic and difficult to shape into the traditional stratzi twists.

Yes, the tomato‑sausage sauce can be prepared a day in advance. Cool it quickly, store it in an airtight container in the refrigerator for up to 4 days, or freeze for up to a month.

Fresh stratzi should be tender yet slightly firm to the bite (al dente) and retain its twisted shape. The strands should be glossy from the sauce without being mushy.

The YouTube channel Pasta Grannies specializes in showcasing authentic, home‑cooked pasta recipes from grandmothers and home cooks around the world, emphasizing traditional techniques and regional variations.

Pasta Grannies focuses on genuine, unedited footage of real home kitchens, letting the cooks demonstrate their own methods without heavy editing, whereas many other channels use polished production and often simplify traditional steps.