Discovering Pasta from One of the World’s Smallest Countries 🇸🇲
Discovering Pasta from One of the World’s Smallest Countries 🇸🇲 is a medium Italian recipe that serves 4. 450 calories per serving. Recipe by Pasta Grannies on YouTube.
Prep: 47 min | Cook: 50 min | Total: 1 hr 52 min
Cost: $54.44 total, $13.61 per serving
Ingredients
- 4 medium Tomatoes (fresh, ripe; diced)
- 1 large Shallot (diced)
- 3 links Pork Sausage (crumbled; seasoned with salt and pepper)
- 2 tablespoons Olive Oil (extra‑virgin)
- 1 teaspoon Salt (plus pinch for dough)
- ½ teaspoon Black Pepper (freshly ground)
- 200 grams Type 1 Flour (low‑gluten stone‑ground) (coarsely ground; low gluten makes dough crumbly)
- 60 ml Water (lukewarm)
- 1 large Egg (optional; adds richness)
- 1 bottle Homemade Tomato Sauce (Pata) (about 500 ml; can be store‑bought if unavailable)
Instructions
Prepare the sauce base
Dice the shallot, chop the fresh tomatoes into small pieces, and crumble the pork sausages into a bowl.
Time: PT10M
Sauté aromatics and sausage
Heat olive oil in a large skillet over medium heat. Add the diced shallot and sauté until translucent, then add the chopped tomatoes and crumbled sausage. Season with a pinch of salt and black pepper, breaking the sausage up with a fork as it cooks.
Time: PT5M
Simmer the sauce
Pour the bottle of homemade tomato sauce (pata) into the skillet, stir, and let it simmer gently for about 45 minutes, stirring occasionally.
Time: PT45M
Temperature: low simmer
Make the pasta dough
In a mixing bowl, combine the 200 g of low‑gluten flour with a pinch of salt. Make a well in the centre, add the water and, if using, the egg. Mix until a shaggy dough forms.
Time: PT5M
Knead the dough
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Time: PT5M
Rest the dough
Place the dough in a plastic bag, seal, and let it rest for 10 minutes at room temperature so it stays moist.
Time: PT10M
Roll, cut, and twist the pasta
Roll the rested dough thin (thinner than fettuccine but not paper‑thin). Slice into 1 cm wide strips. With slightly damp hands, roll each strip between your palms to form a twisted rope, then pull apart to create individual stratzi strands.
Time: PT15M
Cook the stratzi
Bring a large pot of salted water to a boil. Drop the fresh stratzi in and cook for 2–3 minutes until al dente.
Time: PT5M
Temperature: boiling
Combine and serve
Drain the pasta, return it to the pot or a serving bowl, and toss with enough sauce to coat the strands evenly. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 20 g
- Carbohydrates
- 60 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Contains pork, Contains gluten
Allergens: Gluten, Egg (if used)
Ingredient Substitutions
- Instead of Tomatoes: Canned diced tomatoes
- Instead of Shallot: Yellow onion, finely chopped
- Instead of Pork Sausage: Italian chicken sausage, vegetarian sausage
- Instead of Olive Oil: Vegetable oil
- Instead of Type 1 Flour (low‑gluten stone‑ground): All‑purpose flour (may need more water)
- Instead of Egg: Egg substitute, omit
- Instead of Homemade Tomato Sauce (Pata): Marinara sauce
Equipment Needed
- Large Skillet
- Chef’s Knife
- Cutting Board
- Metal Grinder (Luna) (optional)
- Fork
- Mixing Bowl
- Plastic Bag
- Rolling Pin or Pasta Machine
- Sharp Knife or Pasta Cutter
- Large Pot
- Colander
- Serving Bowl
Critical Steps — Do Not Skip
- Kneading the dough until smooth without over‑working it
- Resting the dough to prevent drying
- Rolling the dough thin enough for easy twisting
- Twisting the pasta strands without tearing
Chef Tips from the Video
- Keep your hands slightly damp while twisting to prevent the dough from slipping.
- A pinch of salt in the dough makes rolling easier.
- If you’re left‑handed, you may find a smoother rhythm when twisting.
Troubleshooting
Dough is too crumbly and falls apart.
Add a tablespoon of water at a time until the dough holds together, but avoid making it too wet.
Sauce is too watery.
Continue simmering uncovered to reduce, or add a spoonful of tomato paste.
Pasta sticks together after boiling.
Stir immediately after adding to boiling water and drizzle a tiny amount of olive oil after draining.
Storage
Refrigerator: Sauce keeps 3‑4 days; cooked pasta can be stored 2 days in an airtight container.
Freezer: Sauce freezes well for up to 1 month; uncooked twisted pasta can be frozen on a tray then transferred to a bag.
Room temperature: Freshly made stratzi should be cooked same day; otherwise refrigerate.
Make-Ahead Tips
- Prepare the tomato‑sausage sauce a day ahead and reheat gently.
- The dough can be rested for up to 30 minutes before rolling.
- Uncooked stratzi can be dried on a clean cloth and stored for a few days.
Frequently Asked Questions
What is the cultural significance and history of stratzi pasta in San Marino cuisine?
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.
What are the traditional regional variations of stratzi in Italian cuisine?
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.
How is stratzi traditionally served in San Marino?
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.
On what occasions is stratzi pasta typically prepared in San Marino culture?
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.
What makes stratzi pasta special compared to other Italian pasta shapes?
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.
What are the most common mistakes to avoid when making stratzi pasta at home?
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.
Why does this stratzi recipe use low‑gluten stone‑ground flour instead of high‑gluten durum flour?
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.
Can I make the stratzi sauce ahead of time and how should I store it?
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.
What texture and appearance should I look for when the stratzi pasta is done?
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.
What does the YouTube channel Pasta Grannies specialize in?
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.
How does the YouTube channel Pasta Grannies' approach to Italian cooking differ from other cooking channels?
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.
Last updated: August 21, 2026
