Recipe: The shoelaces from Spoleto

Typical of traditional Umbrian cuisine and more precisely of Spoleto, the strangozzi are a pasta made with water and two types of flour. They are neither spaghetti nor fettuccine: their appearance is more similar to tagliolini but, unlike these, they are thicker and are made without eggs. Depending on the area, they are also called stringozzi or strengozzi. 

The name of this pasta is very curious, it is said to derive from 'string', as the shape of the dough closely resembles leather shoelaces. During the rule of the Papal States, it is said that anti-clerical rioters strangled passing clergymen precisely with shoelaces. Thus, the word 'strangozzi' is said to be the result of a curious fusion of the words 'stringa' and ‘gozzo’

Strangozzi alla spoletina

In case you prefer to make the pasta from scratch, but you can also use ready made strangoszzi and save yourself some time!

Ingredients Pasta

125 gr of flour 00

125 g of durum wheat semolina flour

125 ml of water

2 tablespoons of extra virgin olive oil

Ingredients for the sauce

400 g of tomato puree

1 clove of garlic

extra virgin olive oil

chopped fresh parsley

fine salt

black pepper

Method

Start by preparing the sauce: heat two turns of oil in a pan and lightly fry the garlic. Add the tomato purée, season with a pinch of salt and a dash of black pepper, and let it simmer gently over low heat for 15 minutes.

While the sauce cooks, mix the two flours in a large bowl using a spoon. Transfer the mixture to a pastry board or clean work surface, forming a well in the center. Pour water and oil into the well, and knead the ingredients until a smooth, elastic dough forms. Allow the dough to rest for 10 minutes.

Using a rolling pin, roll out the dough into a rectangle about 2 millimeters thick. Lightly dust the surface with semolina flour, then roll the dough into a tight log and slice it into thin strips, approximately 2 millimeters wide, to create long, square strands of pasta.

Bring a pot of water to a boil. Add the strangozzi and cook them for 3–5 minutes. Drain, combine with the prepared sauce, and serve.

Paired with a glass of Montefalco Rosso

Buon appetito!

Tips:

After slicing the pasta, separate the strands immediately and dust them lightly with durum wheat flour to prevent sticking. Shake off excess flour before boiling.

For best results, cook the pasta al dente and add a tablespoon of oil to the boiling water to avoid clumping.

Enhance the dish with a sprinkle of grated cheese for extra flavor.

Fresh or peeled tomatoes can be used instead of purée for the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to two days and reheated in a pan before serving.