Stringozzi alla Spoletina - Italian Recipe

Stringozzi alla Spoletina

🌍 Italian, Umbria Difficulty: ●●●○○

A thick, hand-cut pasta from Spoleto in Umbria, dressed with tomato and hot peppers. The dough contains no eggs — just flour and water — which gives the strands a firm, chewy bite. Pull and twist them by hand rather than rolling; the rough surface grips the sauce.

Ingredients

• 400g stringozzi (hand-cut thick pasta)
• 400g tomato sauce
• Chilli, garlic, black truffle (if available)

Method

1. Making — Make thick hand-cut pasta.
2. Simmering — Simmer tomato sauce with chilli and garlic.
3. Tossing — Toss; shave truffle if available.

Tags: stringozzi, tomato sauce, chilli · Source: Brittani's Almanac