Vai ai contenuti | Vai al campo di ricerca | Vai al menù principale

Home Flavours Traditional Recipes Pasta and rice dishes Lunghetti with Cinnamon

Lunghetti with Cinnamon

Lunghetti con la cannella


This type of pasta owes its name to its long shape, but these days everybody in Romagna calls them “strozzapreti”. Popular in the Cesenate area for at least one century, today they are largely known across Italy. Eaten as a first course, it is a handmade type of pasta, without eggs and very simple, to be served with red wine.

Difficulty: Medium

Ingredients: 700/800 g of flour, a little salt, 350 dl of hot water. Add a tbsp. of ricotta cheese or 1 boiled and mashed potato for tenderness. Also: grated cheese and cinnamon powder to taste for sprinkling on each plate. Serves 4.

Preparation: work the ingredients, except for the breadcrumbs and cinnamon, into a firm dough and then stretch it into a slightly thick layer. Cut it into 1.5 cm wide tagliatelle (noodles) and roll them with your hand in order to obtain long tubes, then cut them as long as a macaroni, or slightly longer. Leave “strozzapreti” to rise for at least an hour, then cook them on the hard side, in plenty of salted water. When they float to surface, remove the saucepan from heat, pour 1/2 glass of cold water (to stop the boil and prevent from overcooking), drain and season. They were cooked by the poor and peasants in the pre-war period, who traditionally seasoned them with breadcrumbs and a little cinnamon powder (this is the original recipe). Nowadays, they are also seasoned with tomato or meat sauce.

Suggested white wine Trebbiano di Romagna



Recipe sent by: Natalia Fagioli - Cesena

Last modified Mar 02, 2017

Document Actions

Emilia Romagna Welcome (EN)

Previsioni Meteo


Suggestions, ideas and activities
expositions, art, flavors and fun.