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strangozzi coated in a creamy, silky truffle béchamel sauce. Fresh black truffle shavings on the surface, glossy texture, steam rising lightly.

Umbrian Strangozzi with Black Truffle Sauce

This Umbrian strangozzi is a hand-rolled semolina pasta tossed in either a silky truffle béchamel or a fragrant olive-oil truffle infusion. The dough uses only semolina, “00” flour, water, and salt, giving it a rustic bite that holds sauce beautifully.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting time 15 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course (Pasta)
Cuisine: Umbrian / Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Dough
  • 70 % semolina flour
  • 30 % “00” or all-purpose flour
  • Pinch of salt
  • Cool water enough to bring dough together
For Truffle Sauce Option A: Truffle Béchamel
  • Butter
  • Flour
  • Hot milk
  • Fresh black truffle grated or a small splash of truffle oil
  • Salt and black pepper light seasoning
For Truffle Sauce Option B: Truffle Olive Oil Infusion
  • Fresh black truffle thinly sliced
  • Extra-virgin olive oil
  • 1 garlic clove smashed
  • 1 tiny anchovy optional
  • Salt and pepper very light
Equipment
  • Wooden board
  • Long rolling pin
  • Wide pan
  • Soft brush for truffles
  • Microplane or truffle slicer

Method
 

Make the Dough
  1. Mix semolina and “00” flour with a pinch of salt.
  2. Form a well in the center and slowly add cool water.
  3. Bring the dough together with your hands until it forms a rough mass.
  4. Knead 8–10 minutes until the dough turns smooth and slightly elastic.
  5. Cover and rest the dough for 30–60 minutes so the gluten relaxes.
Roll and Cut the Strangozzi
  1. Flour your board lightly.
  2. Roll the dough to about 1/8 inch thick using a long pin.
  3. Fold the sheet gently and cut 1/4 inch-wide ribbons.
  4. Dust with semolina so they stay separate and springy.
Prepare Truffle Sauce Option A (Béchamel)
  1. Melt butter on low heat.
  2. Whisk in flour and cook a few minutes without browning.
  3. Pour in hot milk and whisk until the sauce coats the spoon.
  4. Take the pan off heat and fold in grated truffle or a small splash of truffle oil.
Prepare Truffle Sauce Option B (Olive Oil Infusion)
  1. Cover sliced truffles with extra-virgin olive oil and let them sit up to 2 hours.
  2. Warm the oil gently with smashed garlic and a tiny anchovy until fragrant.
  3. Remove garlic.
  4. Add the truffle slices back in off heat to keep the aroma bright.
Cook the Pasta
  1. Bring a large pot of water to a rolling boil and salt it well.
  2. Boil the fresh strangozzi for just a few minutes until al dente.
  3. Reserve 1 cup of pasta water.
Toss and Finish
  1. Transfer cooked strangozzi to a wide pan with your chosen sauce.
  2. Toss over low heat, adding small splashes of pasta water to create a glossy coating.
  3. Adjust salt and pepper gently.
  4. Serve immediately and shave a little fresh truffle on top.

Notes

  • Keep the heat low when warming either sauce so the truffle aroma doesn’t disappear.
  • The dough should feel smooth and flexible. If it fights you, rest it longer.
  • Fresh truffle gives the deepest aroma, but a light touch of truffle oil works when supply is limited.
  • Tossing the pasta in a wide pan with a splash of pasta water is the key to restaurant-style gloss.
  • Serve immediately — truffle aroma fades fast.