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"Now that you've mastered &lt;a href=\"http://www.bonappetit.com/recipe/fresh-pasta\"&gt;pasta dough&lt;/a&gt; and warmed up your fingers with a few batches of orecchiette, try your hand at this spiral shape called &lt;em&gt;strozzapreti&lt;/em&gt;. The name means \"priest strangler,\" but we promise no one will get hurt. &lt;p&gt;If the &lt;a href=\"http://www.bonappetit.com/recipe//fresh-pasta\"&gt;dough&lt;/a&gt; has been chilled, bring it back to room temperature, still wrapped in plastic. On a lightly floured work surface, cut the dough ball into thirds.&lt;/p&gt; &lt;p&gt;Working with one-third at a time (and keeping the rest wrapped in plastic), roll out to a rectangle about 1/16\" thick. Or use a pasta machine to roll it; stop at the third setting.&lt;/p&gt; &lt;p&gt;Using a sharp knife or pizza cutter, cut dough into rectangular strips about 3\"-4\" long by 1/2\" wide. Freeze any trimmings to use later in soups.&lt;/p&gt; &lt;p&gt;Lay one strip of dough across your palm, pinching one end between your thumb and index finger. Gently twist the free end to form a corkscrew shape.&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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