Strangozzi with Truffles

Duration: 1 h

Difficulty: Heasy

Region: Umbria

Strangozzi with truffles are a typical Umbrian dish born from the combination of two very popular and appreciated products in this region. The black truffle from Norcia, a prized quality appreciated for its flavour, and the strangozzi (or stringozzi), a format of long fresh pasta typical of this region, originally from the area between Spoleto and Foligno. Very similar to tagliolini, they differ in that they do not contain eggs. Widespread throughout the region, they have taken on different names, in Perugia they are called umbricelli, in Terni, ciriole.

Ingredients

For 4 people:

• 400 g of flour
• Black truffle to taste
• 1 clove of garlic
• 1 knob of Butter
• Extra virgin olive oil
• salt

Typical product: Tartufo nero di Norcia

How To Proceed

On a pastry board, put the flour forming a fountain and add enough salted (warm) water to have a firm and homogeneous dough. Form a ball with the dough, and then cover it with a damp cloth. Let the dough rest for 30 minutes. Then after this time, begin to roll out the dough in order to obtain a sheet of about 3 millimeters thick. Use a little cornmeal to keep the dough detached and fold the dough gently like a carpet.

With a very sharp knife, cut many thin slices, and as soon as they are cut, roll out the dough again so as to obtain a strangozzo per slice.

Clean the truffle by rubbing it with a damp cloth. Take a saucepan and add a drizzle of oil, a whole clove of garlic, and grate the truffle in it. Put the saucepan on a very low heat, just to heat the oil (it mustn’t fry!), and cook for 10 minutes. Add the salt and use it to season the strangozzi when they are cooked.

Boil a pot of salted water and then add the strangozzi to the boil. The cooking time is a few minutes, drain the strangozzi delicately and then dress them with the truffle sauce.

Serve the strangozzi piping hot with very thin slices of freshly cut truffle on top.