Strangozzi, with a shape that is similar to spaghetti, are wider with a rougher surface, making them more accommodating for sauces. Dress with a sauce made with lamb or with a fragrant truffle paste (“tartufata”) to bring out this pasta’s consistency. A characteristic Umbrian dish, they are made by traditional pasta makers according to the local culinary tradition, with soft wheat flour and durum wheat flour. While delicious even when prepared with garlic, oil and chilli pepper, to make them even more delicious, serve Strangozzi with vegetable or fish sauces. A quantity of 500 grams serves 6.
Long pasta in squared or rectangular sections
Towns of: Foligno and Spoleto.