Strangozzi with black truffle from Norcia is a delicious pasta dish, typical of Umbrian cuisine and in particular of Spoleto. Here's how to prepare it at home, step by step
Mix the two types of flour together and place them on a pastry board, forming a classic fountain with a hole in the center.
Add the egg and start mixing, then the water (preferably warm) and continue mixing.
Last, the oil and continue kneading until the mixture is smooth and soft, which you will shape into a ball.
Let the dough rest, wrapped in plastic wrap, for half an hour.
After the resting time has elapsed, use a rolling pin to roll out a sheet of dough to a thickness of 3 mm, flour the surface a little and roll it on itself.
Cut the resulting roll into slices about 2 mm thick, open them and separate them with the help of a little flour (the proportion is that they should be twice as thick as the cut we are going to make)
In Spoleto they say, "Erti de stinirellu...fini de curtellu."
At this point, while you wait for the water to come to a boil, pour the entire contents of our ground summer truffle (including the oil) into a pan.
Cook the stangozzi for a few minutes in boiling water.
When they are al dente drain them and add them to the truffle. Over low heat, add a ladleful of hot cooking water and stir so that the classic creamy texture forms.
If you want a more intense Truffle flavor, add a few drops of Black Truffle Oil to the made dish.
You can also season the strangozzi with fresh black truffle sauce. In the video you will see how to make it.
Strangozzi with black truffle is one of Spoleto's traditional dishes, a fresh pasta that is never missing from family Sunday lunches.
The original version does not include an egg, but we add just one to make a firmer dough and to resist cooking better.
