Strangozzi alla spoletina
Strangozzi alla spoletina is a dish typical of the culinary tradition of Italy’s region Umbria. They are called strangozzi or stringozzi, because their shape resembles shoe strings (“stringhe” in Italian). The typical condiment for this pasta is a very simple sauce made with tomatoes.
Difficulty:
Medium
Preparation time:
20 minutes + 15 minutes of resting
Cooking time:
15 minutes
Cost:
Low
Ingredients for two people
For the pasta:
- 125 grams of wheat flour
- 125 grams of semolina flour
- 130 grams of water
- 1 tbsp of olive oil
- A pinch of salt
For the sauce:
- 500 grams of tomato sauce
- 2 cloves of garlic
- 4 tbsp of olive oil
- 1 tbsp of salt
- A pinch of pepper
- 2 tbsp of parsley
Preparation
In a bowl pour wheat flour, semolina flour, water, salt, and olive oil. Mix well and knead the dough until it is homogeneous and smooth. Use a nebulizer full of water in order to not let the dough attach to your hands.
Wrap the dough with cling film and let it rest at room temperature for 15 minutes.
Meanwhile, prepare the sauce. Sauté the garlic with olive oil in a pan. Add tomato sauce, salt, pepper, and parsley.
Let cook and in the meantime prepare the pasta.
Cut off a little piece of dough and roll it out on the work surface until you obtain a long and tight shape (similar to spaghetti).
Repeat the same procedure until you finish the dough.
Cook the strangozzi in salty water for a few minutes and drain them when they are “al dente”.
Combine the pasta to the sauce in the pan and mix.
Cook for a couple of minutes and decorate with a little parsley.
Strangozzi alla spoletina can be kept in the fridge for two days.
