Citizens, I am extremely fond of the Italian region of Umbria, which is both rustic and gorgeous, with cuisine to match! Umbria is the leading source of Italian black truffles, and this recipe makes the most of its unmatched taste!
Strangozzi is an Italian wheat pasta, among the more notable of those produced in the region of Umbria where reputedly monks were the first to make it.
Strangozzi is a pasta that is a thicker, less smooth version of spaghetti whose rougher surface allows sauces to cling better than they can to spaghetti.
Strangozzi are quite a bit thicker than the average straight pasta you see. Not as thick as the Tuscan pici, but pretty close. If you want to make this dish and can’t find them, use linguini or even spaghetti and plan on using a bit more per person.
The dough is made with semolina and water. The long, rectangular cross-section noodles are made by hand and generally served with the local black truffles, a meat ragù or a tomato-based sauce.
The name of the pasta is drawn from its resemblance to shoelaces, as “stringhe” is Italian for strings.
My one tweak to this classic and very easy recipe is the use of a tiny pinch of red pepper – feel free to omit it for the classic recipe.
Battle on – The Generalissimo
The Hirshon Umbrian Pasta in Black Truffle Sauce – Strangozzi Ai Tartufi Neri
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