Umbria · Norcia
Strangozzi al tartufo nero
Umbrian strangozzi with black truffle
Long, square-cut strands of flour-and-water pasta, tossed with garlic-scented Umbrian olive oil and raw grated black truffle.
- Course
- Primo piattoPasta & rice
- Serves
- 3
- Hands-on
- 43 min
- Cooking
- 3 min
- Resting
- 32 min+
La provenienza
Where this recipe comes from
Strangozzi (or stringozzi) are long hand-cut strands of flour and water with a square section, typical of Spoleto, Foligno and the Valnerina. Around Norcia they meet the black winter truffle, Tuber melanosporum, in a dish of almost nothing else: garlic, oil and truffle, grated raw so its aroma survives.
There is no official recipe. Some cooks melt an anchovy into the oil; others leave it out so nothing competes with the truffle.
- Provenance
- Documented traditionA regional tradition documented in cookbooks and local practice, with no single official text.
- Defined by
- Umbrian tradition
- Reference
- Valnerina, Norcia and Spoleto
Ingredienti
Ingredients
For the strangozzi
For the sauce
Equipment
- Pastry board and rolling pin (or a pasta machine)
- Long, sharp knife
- Soft brush for the truffle, and a truffle slicer or fine grater
- Large pot, and a wide pan for tossing
Preparazione
Method
About 1¼ hours: 15 minutes to make the dough, 30 minutes' rest, 20 minutes to roll and cut, and less than 10 minutes to cook and dress.
- 43 minhands-on
- 3 mincooking
- 32 minresting, at least
The strangozzi
-
Hands-on 5 min
Heap the flour with the salt and make a well. Add the lukewarm water a little at a time, drawing in the flour, until you have a firm dough. You may not need all the water.
-
Hands-on 10 min
Knead for about 10 minutes until smooth and firm.
Check A firm, smooth dough that does not stick — firmer than egg pasta.
-
Rest 30 min
Wrap it and leave it at room temperature for 30 minutes.
-
Hands-on 20 min
Roll the dough out to about 3 mm. Dust it with flour, roll it up loosely and cut it into strips 3 mm wide, so each strand is square in section. Shake them loose and spread them on a floured tray.
Check Long strands, as wide as they are thick.
Tip Leave them to dry for 10–15 minutes while you make the sauce: they hold their shape better in the water.
The truffle sauce
-
Hands-on 3 min
Brush the truffle clean under a trickle of cold water and dry it at once. Set aside about 20 g for the top.
-
Hands-on 3–4 minHeat low — the garlic must not brown
Warm the olive oil with the crushed garlic — and the anchovy, if using, until it melts — over low heat for 3–4 minutes. Remove the garlic.
-
Rest 2 min
Take the pan off the heat and grate most of the truffle into the warm oil. Leave it to infuse while the pasta cooks.
Tip Heat destroys the truffle's aroma: it should warm in the oil, never fry.
Cooking and serving
-
Cooking 3–5 min
Cook them in plenty of salted water (about 10 g per litre) for 3–5 minutes, until they rise and are still slightly al dente.
Check Bite one: tender, with a slight firmness at the centre.
-
Hands-on 2 min
Drain, keeping a cup of the cooking water. Toss the strangozzi in the truffle oil over the lowest heat for 30 seconds with 2–3 tablespoons of the water, then serve with the reserved truffle shaved or grated on top.
The essentials, for cooks who know the dish. Switch to Detailed for quantities, temperatures, times and checks at every step.
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Errori comuni
Common mistakes
- Cooking the truffle: heat destroys its aroma. Warm it, never fry it.
- Cutting flat ribbons like tagliatelle — strangozzi are square in section.
Fuori dall'Italia
Cooking it outside Italy
- Avoid ‘truffle oil’ — it is usually synthetic flavouring. A small fresh or jarred black truffle is better than a lot of oil.
