Strangozzi

They belong to the large group of traditional peasant pastas and are now rightfully among the traditional food products (PAT) of Umbria.

Strangozzi, made with only flour, pair well with simple, essential seasonings: Spoleto oil in the first place, but also fresh tomatoes and forest products, such as wild asparagus, mushrooms, truffles .

Ingredients for 4 people
Flour 400 g
Water 150 g.
A pinch of salt

Preparation
Knead the flour with water and salt for a long time until a soft, smooth dough is obtained; after letting it rest for about thirty minutes, roll it out with a rolling pin into a reasonably thick sheet and leave to dry in a cool place for about half an hour.
Sprinkle with a light dusting of flour, roll up the pastry and cut it into strips 2 millimetres wide and 20-30 cm long. According to an ancient saying from Spoleto, the strips must be “nerte de pasta e fine de cortello” (thick pasta but finely cut).
Cook the strangozzi in boiling salted water, drain and season with your chosen sauce. Leave for a couple of minutes before serving to allow the pasta to properly absorb the sauce.

Time required: 25 minutes
Difficulty: easy