Pile flour on board. Make well in center. Crack eggs into well. Add salt, oil, water. Beat eggs with fork. Slowly pull in flour. Knead 7 minutes until smooth.

Wrap dough. Rest 30 minutes. How to make North Italia Strozzapreti starts perfectly.

Cut rested dough into 4 pieces. Keep others covered. Roll one piece into long rope. Cut into 2-inch pieces. Roll each between palms into twisted 5-inch noodle. Press, twist and roll. Repeat all dough. Dust with flour. Beautiful handmade pasta ready.

Heat oil in skillet over medium. Remove sausage from casings. Crumble into pan. Cook until browned and cooked through, 7 minutes. Break up chunks. Remove sausage. Leave flavorful fat behind.

Add diced onion to same skillet. Sauté until soft and golden, 4 minutes. Add minced garlic. Cook 1 minute until smells amazing. Pour in white wine. Scrape up browned bits. Reduce by half, 2 minutes.

Pour in heavy cream. Add Italian seasoning and pepper flakes. Simmer gently 5 minutes until thickened. Stir in Parmesan cheese until melted smooth. Taste and season. Sauce clings to pasta perfectly.

Bring large pot salted water to rolling boil. Add twisted pasta. Fresh pasta cooks fast—2-3 minutes. Taste for perfect al dente. They float when done. Reserve 1/2 cup pasta water. Drain gently.

Add drained strozzapreti to skillet with sauce. Return cooked sausage. Toss over low heat 1 minute. Add pasta water if needed. Sprinkle parsley. Serve immediately steaming hot.