Strozzapreti – Durum Wheat Pasta

Strozzapreti with a rustic twist from Marche durum wheat

The Strozzapreti from Azienda Guerrieri are short, twisted pasta strands made from pure durum wheat semolina grown on their own fields in the Marche region. Extruded through a bronze die—the "al bronzo" process—they feature a rough, irregular surface. Not a uniform factory shape, but a pasta with history and bite.

Strozzapreti – Durum Wheat Pasta by Azienda Guerrieri is a short, spirally twisted tube pasta made from 100 percent durum wheat semolina, grown on the Guerrieri family hills in the province of Pesaro and Urbino. The name comes from an old legend from the Marche region: "Priest-strangler" is the literal translation, because hungry priests allegedly choked on them, they tasted so good. The 500g pack contains only 2 ingredients: semolina and water, with no egg at all.

A shape with 800 years of culinary history

Originally, women in Romagna and the Marche rolled the dough by hand between their palms into short, irregular spirals—hence the characteristic twist that the Guerrieri version still exhibits today.

The legend is over 800 years old and is still told in many kitchens in Emilia-Romagna and the Marche today, usually with a wink. You will recognize them immediately on the plate: no two Strozzapreti look exactly the same.

Thanks to the bronze die—pasta experts refer to this as the "al bronzo" process—the pasta retains its rough, twisted structure, which allows sauces to cling to every groove. Firm, hearty, and with a distinct wheat aroma, Strozzapreti does not need smooth perfection; its appeal lies precisely in its irregularity.

It cooks al dente in 10 to 11 minutes, with each noodle twisted slightly differently than the next—a sign that not every shape comes from the same mold, but rather passes through genuine bronze dies that develop their own little irregularities over time.

Handles bold and simple sauces equally well

The twisted shape holds thick, creamy sauces like no other pasta shape—ragù, mushroom sauce, or a simple butter and sage sauce find their way into every turn.

With mushrooms and a splash of Guerrieri VERDE Olive Oil, you get an earthy dish, as the bold, grassy oil complements the aroma of the Strozzapreti well. A ragù of wild boar or lamb pairs perfectly with a glass of Nero Marche Rosso from the same estate—pasta and wine from a single farm, a pairing that is rarely this harmonious.

Strozzapreti also shows its strength simply with browned butter, sage, and a little Parmesan—the twists prevent the butter from just running off; it clings to every curl. For a summery dish, a sauce of braised tomatoes and black olives, topped with plenty of fresh basil, is also ideal.

200 hectares between Piagge and the Metauro

The Guerrieri family has been farming their 200 hectares by the Metauro river since around 1800, now in the 6th generation, divided between vines, olive groves, and the wheat fields from which this pasta is made.

The farm relies on natural methods rather than heavy chemicals for pest control, the facility runs on solar power, and the wheat remains in their own hands from field to mill. You can taste this level of control in the firm, clear structure of the Strozzapreti.

The business is currently managed by Luca Guerrieri, who shares the work with his father Alberto and his sister Maria Giulia—the fields, wine cellar, and oil mill each have their own focus, as Luca Guerrieri describes it.

Those who wish to see the entire pasta assortment of the estate will find the variety made from ancient Senatore Cappelli wheat as well as classic Penne and Spaghetti in the Azienda Guerrieri pasta selection. Not a mass-produced item—this is pasta with an origin you can taste.