My wife and I learned this dish at a private traditional Bolognese cooking class in a town outside Bologna on our honeymoon last year. It was the best food we had on the trip!
The dish is a simple thick hand twisted pasta of 00 flour and water served with a ragu of sausage, porcini mushroom, a little wine and tomato paste, garlic, and parsley. Strozzapretti translates roughly to "priest stranglers." There are various legends, but the one we were told was that it was given by poor families to greedy priests who perhaps overstayed their welcome when making their rounds. We've made it a few times at home with shitake mushrooms and it works well. We unfortunately didn't get an exact recipe for this one from the class but googled a few and combined them to recreate something similar that we liked. Look for recipes in Italian, and always top with generous amounts of parmigiano reggiano!
by zoidbergular