Strangozzi
Strangozzi are an Umbrian pasta format suited to meat ragù or rich tomato sauces.
- Shape
- Umbrian pasta format
- Try with
- Meat ragù or rich tomato sauce
Tomato for the Umbrian format
De Cecco identifies strangozzi with Umbria and recommends meat ragù or rich tomato sauces for its version. Try the tomato direction when you want to explore this regional name with a sauce that keeps the choice of accompaniments simple.
Worth knowing next
- Maccheroni alla ChitarraCompare Maccheroni alla Chitarra: square-section long strands, with tomato with small meatballs as a starting point.
- TaglioliniCompare Tagliolini: long strands from rolled dough, with broth, butter or soft cheese as a starting point.
- TagliatelleCompare Tagliatelle: long flat ribbons, with butter, soft cheese or seafood as a starting point.
Sources and citations (6)
- MASAFVentiseiesima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionaliUmbria, page 73, fresh-pasta category, item 55: StrangozziRead source
- Regione UmbriaScheda identificativa dei prodotti agroalimentari tradizionali dell'Umbria: StrangozziPDF page 1, name, synonym, territory and synthetic product descriptionRead source
- Umbria TourismStrangozzi alla spoletinaOfficial recipe page, title, Spoleto first-course description and ingredient listRead source
- Umbria TourismStringozzi with wild asparagusOfficial recipe introduction and ingredient listRead source
- U.S. Food and Drug AdministrationHandling Flour Safely: What You Need to KnowFlour is raw food; do not taste raw dough; clean hands, utensils and surfacesRead source
- EUR-LexRegulation (EU) No 1169/2011 on the provision of food information to consumersConsumer-food-information and allergen-information provisionsRead source
