2 years ago
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It’s a strangozzi Sunday  This much loved pasta is part of the culinary identity of my home region of Umbria. Strangozzi (as they are called here) are a flour and water pasta - half type 00 and half semolina rimascinata. Contrary to the way of “stringozzi” are made in Lazio, these are cut and not elongated with the hand rolling method. They are plumper than tagliolini and are sometimes cut on a “chitarra” - though not to be confused with spaghetti alla chitarra, which is made with eggs. In Umbria, this pasta brings to mind the dish “strangozzi alla spoletina” a simple dish with sautéed tomatoes, garlic, basil and parsley, or “strangozzi al tartufo nero di Norcia” a celebration of the black winter truffle called “nero pregiato di Norcia”. It is simply grated finely into oil, then left to steep and release its aromatics.  Although most people associate Italian truffles with Alba in Piemonte, Umbria is also a truffle epicenter for the summer black, the white truffle of late autumn and early winter, and the nero pregiato.  Today, I am going to prepare these with the tame black summer truffles to get my game revved up for the main players that will soon be in the marketplace.  More truffles anon! . . #foodhistory #mediterraneandiet #italianamerican #pasta #pastalovers #pastafattaincasa #handmadepasta #knowyourfood #umbria #foodgram #retrorecipe #foodculture #historicalitalianfood #theeternaltable #italianfoodporn #pastaporn #pastalove #nonna #italianfood #thecookfeed #gastronomy #pastapasta #pastabilities #umbriafood #strangozzi #spoleto #norcia #pastaumbra #eatpasta #truffleseason
I love this photo. And yes I’m dreaming of truffles, a rare treat here in the subtropics 🖤🤍
2 years ago
Such a beautiful pasta shot!!
2 years ago
Makes me wonder what Italians did for sauce before they got tomatoes.
2 years ago
😍😍😍
2 years ago