Stringozzi
strin-GOT-tsee
Thick square-cut water-and-flour strip.
4 mm wide, 4 mm thick
Name. From stringa, shoelace. Strangozzi, the Spoleto name, suggests strangling.
What it is
Stringozzi is the hand-cut strand of Umbria, a flour-and-water dough rolled thick and cut into square-section strips like shoelaces. Spoleto calls them strangozzi. They are rough, chewy, and close to Tuscan pici.
The classic sauces are Umbrian: black truffle from Norcia, a tomato and garlic sauce, or a sausage and mushroom ragu.
How to cook stringozzi
4 to 8 minutes in boiling salted water. Take the shorter time for al dente, the longer time for fully cooked.
4:00
Start when the water returns to the boil.
Water and salt
- Pasta, dry
- 400 g
- Water
- 4 L
- Salt
- 40 g
100 g per person as a main. A litre and 10 g of salt per 100 g. Adjust with the portion calculator.
The steps
- Bring 4 L of water to a full boil in a tall pot. Add 40 g of salt when it boils.
- Add the stringozzi. Stir for the first minute so nothing sticks. Start the timer when the water returns to the boil.
- Fresh pasta has no dry core. It is done when it is tender, not when it resists.
- Scoop out a cup of the cooking water. Drain, or lift the pasta straight into the pan.
- Toss with the sauce over the heat for a minute. Add cooking water a splash at a time until it clings.
Read more: what al dente means and why the pasta water matters. Times for every shape are on the cook page.
How it holds sauce
Rough and thick, so it holds an oily truffle paste or a garlic and tomato sauce without help. Heavy enough for a sausage ragu.
Pairs with: Aglio e olio · Pomodoro · Sausage ragu · Porcini
Classic plates: Strangozzi al tartufo nero, Stringozzi alla spoletina, Stringozzi con salsiccia e funghi.
Nutrition
Per 100 g of dry semolina pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 371 kcal | 13.0 g | 74.7 g | 3.2 g | 1.5 g | 6 mg | 3.3 mg |
| Cooked | 158 kcal | 5.8 g | 30.9 g | 1.8 g | 0.9 g | 1 mg | 1.3 mg |
One portion. 100 g dry becomes about 235 g cooked, 371 kcal and 13 g of protein. Pasta takes on 2.3 times its weight in the pot.
No stringozzi? Use these
Ranked by how they behave with sauce, not how they look. Full substitute list.
Side by side
Easy to confuse with
Other names
strangozzi, strengozze, umbricelli.
Read more
Sources
- Cook time: fresh, hand-cut.
- Photograph: Stringozzi.jpg, Paoletta S., CC BY 2.0.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169736, Pasta, dry, enriched; FDC 169737, Pasta, cooked, enriched, without added salt), public domain. The cooked yield is derived from the two energy figures.
- Stringozzi, Wikipedia (names, origin), CC BY-SA 4.0
- Q20043, Wikidata
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.