Stringozzi - Strangozzi
Uncooked stringozzi
Type Pasta
Place of origin Italy
Region or state Umbria
Main ingredients Wheat flour
Cookbook: Stringozzi - Strangozzi  Media: Stringozzi - Strangozzi

Stringozzi [striŋˈɡɔttsi] or Strangozzi [straŋˈɡɔttsi] is an Italian wheat pasta, among the more notable of those produced in the Umbria region.[1][2] The long, rectangular cross-section noodles are made by hand and generally served with the local black truffles, a meat ragù or a tomato-based sauce.[2][3] The name of the pasta is drawn from its resemblance to shoelaces, as stringhe is Italian for strings.[4]


  1. Leviton, Alex; Josephine Quintero; Rachel Suddart; Richard Watkins (2004). Tuscany & Umbria (3 ed.). Lonely Planet. p. 57. ISBN 1-74104-190-2.
  2. 1 2 Evans, Matthew; Gabriella Cossi (2000). Italy: World Food. Lonely Planet. p. 157. ISBN 1-86450-022-0.
  3. Porter, Darwin; Danforth Prince (2007). Frommer's Italy 2008 (3, illustrated, revised ed.). Frommer's. p. 340. ISBN 0-470-13820-3.
  4. Del Conte, Anna (2004). The Classic Food of Northern Italy (revised, illustrated ed.). Pavilion. p. 203. ISBN 1-86205-652-8.
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