Strangozzi are a long, rectangular pasta made of water, flour and a bit of salt. They are about 3-4 cm wide and resemble the shape of old-fashioned leather shoelaces. They are typically eaten with ragù (meat sauce), Norcia truffles, porcini mushrooms or mild-medium spicy tomato sauce.
Strangozzi, also known as stringozzi, are a handmade pasta found in Umbria & Lazio areas of Italy. You won’t easily be able to find these in your local supermarket unless there is a fresh pasta aisle. Look for strangozzi in restaurants, handmade pasta shops and in grandma’s houses throughout central Italy!
This recipe is typical of Sabina,Italy the area north of Rome famous for its PDO extra-virgin olive oil.
500 gr di strangozzi
2 or 3 red tomatoes
1/2 celery stalk
3 garlic cloves
extra-virgin olive oil from Sabina
Chop up your basil, rosemary, sage, parsley, arugula, onion, carrot, celery and garlic into small pieces for the “soffritto”. Saute in olive oil just until the onion becomes slightly golden brown. Add chopped, peeled tomatoes. Cook for 30 minutes. Bring water to a boil for the fresh strangozzi and when cooked, mix with sauce. Add pecorino & parmigiano joy!