Long-cut pasta with rectangular section, typical Umbrian product (specially Spoleto and Foligno). According to the area it is called stringozzi, strengozzi, strengozze, strozzapreti or, in Terni, ciriole.

To make strengozzi in a large bowl pour flour and water and mix until you have a stiff, kneadable dough. Add more water if needed (1 tbs. at a time). Turn onto a floured surface and knead for 10 minutes. Cover with a tea towel. Set aside and let the dough rest for about 15 minutes.

Take a softball-size piece of dough and roll it out to an 1/8 inch or thinner, if you can manage it. Add the tiniest bit of flour if needed. Cut the dough into approximately 1/4-inch strips--a tad smaller is perfect.

Cut it into strips 1,5 cm wide and take them one by one. Twist them between your palms, then break them by your fingers, so you can obtain a length of about 8-10cm.

Strengozzi look like shoes laces - Italian “stringhe” - that is way someone thinks it had originated the name. According to the Umbrian tradition Strangozzi must be cooked with black truffle.

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