One tradition says that women of Romagna prepared this for the village priest, while the husbands wished the priest to "choke". Or the consistency of the Strozzapreti, would lead the priest, usually a heavy eater, to choke for too much avidity. Another very common tradition has it that this type of dough was prepared without eggs, which the priest had all taken away, and the housewife, while kneading the flour, wished the priest would choke while eating the eggs. Another interpretation links the name to the movement of the hand to cut ("strangling") the strips of dough, as if to strangle a priest. And still another tradition links the shape of the "strozzapreti", to shoe laces, which was used just to throttle the priests at times of rebellion in the Papal States.
Below a video of "Strozzapreti alla Campagnola", a simple recipe based on the tradition, but creatively modified by chef Maestro Francesco Cognigni (to whom all rights of the video and recipe belong), of the Trattoria Cognigni in San Benedetto del Tronto (in the Marche region).