Strangozzi al Tartufo Nero
Strangozzi are the quintessential pasta of Umbria: thick and irregular spaghetti, made only with flour and water, without eggs. Dressed with black truffle from Norcia and Umbrian olive oil, they become a sublime dish in their simplicity.
The name derives from their resemblance to shoelaces ("stringozzi").
Preparation
- 1
Mix flour and water (without eggs). Work for 10 minutes and let rest for 30 minutes.
- 2
Roll out the dough to 3 mm thickness and cut into irregular strips 3 mm wide.
- 3
Heat the oil with garlic and anchovy until dissolved.
- 4
Cook the strangozzi in salted water for 5-6 minutes.
- 5
Toss in the pan with the aromatic oil.
- 6
Generously grate the black truffle on top. Serve immediately.
Chef's Tips
Strangozzi contain no eggs: just flour and water. The black truffle should be grated at the moment of serving. The anchovy dissolves into the oil and adds savory notes without being detectable.