Strangozzi

Strangozzi is a type of handmade pasta originating from the Umbria region of Italy. It is characterized by its thick, rectangular shape and a texture that is often described as rough or chewy, which helps it to hold sauces well. The dough is typically made from just flour and water, although some variations may include eggs. This simple ingredient list contributes to its rustic and hearty nature.

The name "strangozzi" is believed to derive from the Umbrian word "strangugli," meaning to strangle or choke, possibly referring to the pasta's long, thin shape or the way it was traditionally eaten. It is a staple in Umbrian cuisine and is often served with rich, flavorful sauces. Common accompaniments include truffle sauces, especially black truffles which are abundant in the region, or simple tomato-based sauces with garlic and chili. Another popular preparation is with a sauce made from pork, particularly wild boar or guanciale.

Strangozzi is a versatile pasta that can be paired with a variety of ingredients, making it a beloved dish both in Umbria and in Italian restaurants worldwide. Its traditional preparation emphasizes simple, high-quality ingredients and a focus on the pasta's satisfying texture.