1) Type of pastum 
Strozzapreti (`priests choker` or `priests strangler` in Italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling. ==Origin of name== There are several legends to exp...
a pasta made with equal parts semolina and all purpose flour rolled smilar to gnocchi