The strangozzi alla spoletina are a typical dish of umbrian tradition, easy to prepare but very tasty, they are called strangozzi, or stringozzi because they look like strings of shoes, are popular in many other parts of central Italy, where they are also known as strozzapreti, we leave it to you to guess why.

And’ a pasta similar to fettuccine, but is more rustic and the recipe is made without eggs, only water, flour and durum wheat semolina.

Traditionally, strangozzi alla spoletina are seasoned with a simple tomato sauce with the addition of a sprinkling of fresh parsley, nothing forbids, however, to serve this pasta with truffle or with a sauce of porcini mushrooms and sausage, just to keep the scents of the region of origin.

The strangozzi alla spoletina you can also prepare with fresh tomatoes, of course, in the summer, when these are rich in taste. Instead of cherry tomatoes, peeled tomatoes in the jar, should be fine the peeled tomatoes classic.

The addition of a little oil to the cooking water of the pasta, will help you not to attack the paste.+

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Preparation time

1 hour

Cooking time

3-5 minutes

Doses for

4 People

Ingredients

  • 150 g durum wheat Semolina
  • 150 g Flour 0
  • 150 ml Water at room temperature
  • 1 tablespoon extra-Virgin Olive Oil
  • 400 g Tomatoes peeled
  • 1 clove Garlic
  • Peppers
  • 5 tablespoons extra-Virgin Olive Oil
  • Salt
  • Fresh parsley

Preparation

To prepare the recipe for the strangozzi alla spoletina cominictae preparing the dough, put the semolina and the flour in a bowl and mix. Make a well in the center and add 1/2 of the water and the tablespoon of olive oil.

Start to mix, and then mix with your hands, adding the water gradually, until you get a dough compact but soft.

Cover and let stand for about twenty minutes.

Take the ball of dough and roll it out with a rolling pin until a thickness of 2 or 3 mm. The dough must be thicker than that of the fettuccine, about double.

Flour the surface of the pastry with a little flour, fold it and cut the strangozzi.

Allargateli them as you cut and arrange on the pastry board or on a tray.

Sprinkle with semolina to prevent them from sticking between them, and let them dry while you prepare the sauce.

Boil plenty of lightly salted water.

Put the 5 tablespoons of oil in a saucepan, together with the garlic and a little chilli if you like it.

Fry gently until golden brown light of garlic. Remove the garlic and the red pepper flakes, if you put it, and add the tomatoes peeled.

Simmer the flame to medium high for about ten minutes.

Halfway through cooking, mash the tomatoes with a fork and season with salt.

The sauce is ready when it has shrunk a bit and lost the acidity of the tomatoes.

When boiling the water, add the strangozzi, stir gently and cook until the resumption of the boil.

Drain immediately and dress with the tomato sauce and a sprinkling of fresh parsley coarsely chopped. Enjoy warm.

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