Why ‘Priest Choker’ Pasta Deserves a Spot on Your NYC Food Bucket List

When someone says “priest choker”, your first thought probably isn’t mmm, pasta. More likely, you're picturing a Netflix docuseries with ominous music and dramatic reenactments. But take a deep breath — no priests (or viewers) were harmed in the making of this dish.

This devilishly named pasta — more politely called strozzapreti — is the kind of offbeat, regional specialty that makes food lovers swoon and Google flights to Bologna. But lucky for us, you don’t need a passport or a grandmother in Emilia-Romagna to get a taste. You just need a reservation at Rezdôra, one of NYC’s absolute gems when it comes to Italian dining.

Strozzapreti: The Pasta with a Past

Known by its Italian name strozzapreti, which translates literally to “priest strangler” or “priest choker”, this pasta is twisted, rustic, and seriously comforting. Made with just flour and water — no eggs — it’s a shape that originated in the Emilia-Romagna region of northern Italy, likely dating back to the 1700s.

Think of it as the rebellious cousin of cavatelli — longer, more twisted (in both form and name), and built to cradle sauce like it’s spilling secrets. Strozzapreti is a member of the lunghetti family (aka long-style pasta), and its humble ingredients made it a staple during winter months, when chickens weren’t laying and eggs were in short supply.

The Name? A Little Spicy. The Legend? Even Spicier.

Why the priest strangler name? Well, there’s some deliciously dark folklore behind it. Emilia-Romagna was part of the Papal States until 1861, meaning priests held a lot of power — and collected a lot of taxes. As legend has it, these priests would show up around lunchtime, expecting not just payment, but a full meal.

When families didn’t have money, the clergy might help themselves to goods from the farm — including, yes, eggs. So, with eggless dough and a bit of frustration, the women (called azdoras) who ran the household and made the meals might’ve dreamed up a pasta so good… the priest could choke on it. (Lovingly, of course.)

Some say the shape resembles a noose, others say it’s simply a nod to how quickly greedy priests would scarf it down. Either way, the name stuck — and so did the pasta.

Where to Try It: Rezdôra, NYC

Fast forward to Manhattan’s Flatiron District, where Rezdôra (which itself is a nod to the azdora, or matriarch of the household) is giving strozzapreti the star treatment. The Michelin-starred restaurant specializes in the flavors of Emilia-Romagna, so it’s only right that this iconic pasta makes an appearance.

On the menu: “i bianco neri strozzapreti” — strozzapreti with Emilian tomato sauce, fresh crab, and chives. The sauce is rich, the seafood adds just the right pop of brine, and the pasta? Twisted in all the right ways.

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Whether you’re in it for the culinary history, the Michelin-level execution, or just the bragging rights of saying you’ve eaten “priest choker” pasta, one thing’s certain: this dish is twisted, tasty, and totally worth the reservation.

So next time you’re craving carbs with character? You know where to go.