📝 About This Recipe
Hailing from the rugged heart of Umbria, Strangozzi is a rustic, thick-cut pasta traditionally made without eggs, offering a chewy and satisfying bite. This dish celebrates the 'Black Diamond' of Norcia, coating the long strands in a luxurious emulsion of high-quality olive oil, garlic, and freshly grated black truffle. It is a masterclass in Italian simplicity, where the earthy, musky aroma of the truffle takes center stage for an unforgettable sensory experience.
🥗 Ingredients
For the Fresh Strangozzi Pasta
- 400 grams 00 Flour (sifted)
- 200 ml Warm Water (approximately, adjust for humidity)
- 1 tablespoon Extra Virgin Olive Oil (high quality Umbrian oil preferred)
- 1 pinch Fine Sea Salt
For the Black Truffle Sauce
- 60-80 grams Fresh Black Winter Truffle (cleaned gently with a soft brush)
- 100 ml Extra Virgin Olive Oil (use a delicate, fruity oil)
- 2 pieces Garlic Cloves (peeled and lightly crushed)
- 1 piece Anchovy Fillet (optional, for depth of flavor)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (optional)
For Finishing
- 1/2 cup Pasta Cooking Water (reserved from the pot)
- 30 grams Pecorino Romano or Umbro (finely grated, optional for garnish)
👨🍳 Instructions
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1
On a clean wooden work surface, mound the flour and create a wide well in the center. Add the salt and olive oil to the well.
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2
Slowly pour the warm water into the well. Using a fork, gradually incorporate the flour from the inner walls of the well until a shaggy dough forms.
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3
Knead the dough by hand for 10 minutes until it is smooth, elastic, and no longer sticks to your hands. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
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4
While the dough rests, prepare the truffle. Finely grate about 3/4 of the truffle using a microplane or the fine side of a box grater. Set the remaining 1/4 aside for slicing later.
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5
In a large skillet over low heat, add the olive oil and the crushed garlic cloves. If using the anchovy, add it now and stir until it dissolves into the oil.
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6
Infuse the oil with the garlic for 3-4 minutes until fragrant but not browned. Remove and discard the garlic cloves.
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7
Remove the skillet from the heat. Stir in the grated truffle. The residual heat of the oil will release the truffle's aroma without destroying its delicate compounds. Season with a pinch of salt.
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8
Roll out the rested pasta dough on a floured surface to a thickness of about 2-3mm (slightly thicker than tagliatelle). Fold the dough loosely and cut into strands about 4-5mm wide. Toss with a little flour to prevent sticking.
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9
Bring a large pot of water to a rolling boil and salt it generously (it should taste like the sea).
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10
Boil the strangozzi for 3-5 minutes. Since it is fresh, eggless pasta, it will be firm. Test a strand to ensure it is 'al dente'.
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11
Before draining, reserve half a cup of the starchy pasta water. Drain the pasta and transfer it directly into the skillet with the truffle oil.
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12
Return the skillet to low heat and toss the pasta vigorously, adding a splash of the reserved pasta water to create a creamy emulsion that coats every strand.
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13
Divide the pasta into warmed bowls. Using a truffle shaver or a very sharp mandoline, shave the remaining fresh truffle over each portion.
💡 Chef's Tips
Never cook fresh truffle over high heat as it loses its complex aroma; gentle infusion in warm oil is the secret. If you cannot find fresh black truffles, use a high-quality black truffle carpaccio in oil rather than synthetic truffle oil. Ensure your pasta water is well-salted; because the sauce is simple, the seasoning of the pasta itself is crucial. Strangozzi should be 'shoelace' thick; don't roll the dough too thin or you will lose that signature Umbrian bite. Always warm your serving bowls to keep the truffle-scented oil from congealing too quickly.
🍽️ Serving Suggestions
Pair with a structured Umbrian white wine like a Grechetto or a light-bodied red like a Rosso di Montefalco. Serve as a 'Primi' followed by a simple roasted lamb or grilled porcini mushrooms. A side of crusty sourdough bread is essential to mop up the remaining truffle oil at the bottom of the bowl. Keep the garnish minimal; a light dusting of Pecorino is acceptable, but too much cheese will mask the truffle's nuance.