Strozzapreti are a type of rustic pasta, dried naturally on special wood racks at 36 °C for at least 40 hours, and sometimes for as long as 60 hours. The pasta is drawn out using bronze plates, giving the rustic strozzapreti made of durum wheat their characteristic roughness, an easily recognizable quality which plays in important role in their drying and maturation. Their typical “pores” also make it easier for them to hold sauces and flavours. Generally, this type of pasta is suitable for ragù meat sauce, but is also appropriate for wild hare sauce as well as more simple condiments such as butter and sage.
Strozzapreti are found widely around Lucca and can be enjoyed in the best trattorias and restaurants of the area.