Go Back
strangozzi

Strangozzi Pasta

Strangozzi is a traditional Umbrian pasta with a rustic, chewy texture, made simply with flour and water. It's thick and perfect for soaking up hearty sauces, bringing a piece of Italy's rich culinary history into your home.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 8 minutes
Total Time 53 minutes
Servings: 4 Serving
Course: Main Course
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups of high-quality “00” flour
  • ¾ cup water adjust as needed
  • Optional: Pinch of salt drizzle of olive oil for dough

Method
 

  1. Prepare the Dough:
  2. Sift the flour onto a clean surface, making a well in the center. Gradually add water, mixing it into the flour with your hands until it forms a rough dough. Optional: Add a pinch of salt or olive oil for more flavor.
  3. Knead the Dough:
  4. Knead the dough for about 10 minutes until it becomes smooth and elastic. If it's too sticky, add a little more flour. If it's too dry, add a few drops of water.
  5. Let it Rest:
  6. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
  7. Roll Out the Dough:
  8. Divide the dough into smaller pieces. Roll each piece out on a floured surface to about 1/8 inch thick.
  9. Cut the Pasta:
  10. Slice the dough into long strips about ¼ inch wide. Lay them out on a floured sheet to dry slightly for 15 minutes before cooking.
  11. Cook the Strangozzi:
  12. Boil the pasta in salted water for 6-8 minutes until it’s tender but still has some bite (al dente). Drain and serve with your favorite sauce.

Notes

Strangozzi pairs well with earthy sauces like black truffle, tomato-basil, or wild boar ragù.
If you don't have "00" flour, all-purpose flour will work in a pinch, though the texture may vary.