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.
Ingredients
- 2 cups of high-quality “00” flour
- ¾ cup water adjust as needed
- Optional: Pinch of salt drizzle of olive oil for dough
Instructions
- Prepare the Dough:
- 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.
- Knead the Dough:
- 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.
- Let it Rest:
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- Roll Out the Dough:
- Divide the dough into smaller pieces. Roll each piece out on a floured surface to about 1/8 inch thick.
- Cut the Pasta:
- 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.
- Cook the Strangozzi:
- 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.
If you don't have "00" flour, all-purpose flour will work in a pinch, though the texture may vary.