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Hand-rolled pasta twisted with smoked speck from Trentino-Alto Adige. This high protein mediterranean dish blends smoky alpine flavors into a satisfying family dinner.
Combine flour and salt on a clean work surface; make a well in the center and add eggs. Mix with a fork, gradually incorporating flour, and knead for 8 minutes until smooth.
Wrap the dough and let it rest for 30 minutes at room temperature to allow gluten relaxation.
Divide dough into pieces, roll into ropes about 1/3-inch thick, then twist and cut into 2-inch strozzapreti shapes.
Bring a large pot of salted water to a boil. Cook strozzapreti for 3–4 minutes until pasta floats and is tender but still firm.
While pasta cooks, heat olive oil in a skillet over medium-high, add speck slices, and sauté for 2–3 minutes until slightly crisp.
Drain pasta, transfer to skillet with speck, add black pepper, toss to coat, then off heat, stir in grated Parmigiano-Reggiano and chopped parsley.
Serve immediately, ensuring pasta is glossy and speck remains smoky and tender.
