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A traditional eggless handmade pasta unique to the Umbria region, strangozzi is paired perfectly with rich local truffles.
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Ingredients
- 400g flour
- About 200ml water
- 30g grated black truffle
- 3 tablespoons extra virgin olive oil
- 1 clove of garlic
Preparation
- Mix flour and water, kneading until you get a firm and smooth pasta dough.
- Roll out the dough and cut it into thick, flat strands to create the strangozzi.
- Boil plenty of salted water in a large pot and cook the pasta until al dente.
- Heat olive oil and garlic in a pan, toss the pasta, and stir in the grated truffle after removing from heat.
Practical notes before you go
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