Strangozzi al Tartufo Nero

Name: Strangozzi al Tartufo Nero
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 300 g tipo 0 wheat flour; 100 g semola rimacinata; 200 ml tepid water; 50 g fresh norcia black truffle; 80 ml Extra virgin olive oil; 2 cloves Garlic; 1 pinch Fine sea salt; 20 g coarse sea salt

Hand-cut eggless Umbrian strand pasta tossed in gently warmed olive oil, garlic, and freshly grated black truffle. Known locally as strangozzi or stringozzi.

🇮🇹Italy· Umbria

Prep: 40 min
Cook: 10 min
Total: 50 min
Servings: 4
Difficulty: Medium
Calories: 460 kcal

Ingredients

0 of 8 gathered

Servings

300 g tipo 0 wheat flour — plus extra for dusting
100 g semola rimacinata — fine durum wheat semolina
200 ml tepid water — as needed for dough
50 g fresh norcia black truffle — cleaned with a soft brush
80 ml Extra virgin olive oil — preferably Umbrian cold-pressed
2 cloves Garlic — peeled and lightly crushed
1 pinch Fine sea salt — for seasoning the oil
20 g coarse sea salt — for the pasta water

Equipment

•Rolling pin
•Pastry board
•Large saucepan
•Large skillet
•Truffle shaver or microplane

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 14 g
carbs: 74 g
fibre: 4 g
protein: 12 g
calories: 460 kcal

Instructions

1
Mound both flours on a wooden board and make a wide well in the centre.
2
Pour the tepid water gradually into the well, drawing in flour with a fork.
3
Knead the dough vigorously for ten minutes until smooth, firm, and elastic.
4
Wrap the dough tightly in a clean damp cloth and rest for thirty minutes.
5
Roll the dough out on a lightly floured surface to four millimetres thick.
6
Fold the dough loosely into thirds and slice across into square-profile strands.
7
Dust the cut strangozzi with semolina and separate them gently on a tray.
8
Finely grate two-thirds of the black truffle and set the remainder aside.
9
Warm the olive oil and garlic in a skillet over low heat for two minutes.
10
Discard the garlic, turn off the heat, and stir in the grated truffle with fine salt.
11
Boil the strangozzi in salted water for three to four minutes until al dente.
12
Transfer the pasta into the warm truffle oil with two tablespoons of pasta water and toss gently.
13
Divide among warm bowls and shave the remaining fresh truffle directly over each portion.

Chef's tips

Never cook the truffle over high heat or let the oil sizzle hard, as intense heat destroys the volatile aromas. Using a rough wooden board when rolling out the dough gives the pasta a porous texture that holds the oil.

Ingredient substitutions

fresh Norcia black truffle → black summer truffle (scorzone), though the aroma will be far milder
homemade strangozzi → dried artisan strangozzi umbri or thick eggless tagliolini

Storage

Uncooked strangozzi can be dried on trays for one day, but the dressed dish must be eaten immediately.

Reheating

Reheating is not recommended, but leftovers can be gently swirled in a warm pan with a splash of water over very low heat.

Common mistakes to avoid

•Frying or scorching the grated truffle in hot oil, which permanently ruins its delicate forest aroma.
•Adding double cream or heavy cheese, which masks the clean profile of the Norcia truffle.
•Rolling the strangozzi dough too thin like egg tagliatelle instead of keeping its thick, rustic bite.