Strangozzi alla Spoletina

Name: Strangozzi alla Spoletina
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 300 g Plain flour; 100 g durum wheat semolina; 200 ml lukewarm water; 60 ml Extra virgin olive oil; 3 cloves Garlic cloves; 1 piece fresh red chilli; 500 g canned peeled plum tomatoes; 20 g fresh flat-leaf parsley; 1 tsp Fine sea salt

Thick, square-cut eggless pasta tossed in a fiery garlic, fresh tomato, and flat-leaf parsley sauce, the signature dish of Spoleto in central Umbria.

🇮🇹Italy· Umbria

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 4
Difficulty: Medium
Calories: 480 kcal

Ingredients

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Servings

300 g Plain flour — type 00 or standard plain flour
100 g durum wheat semolina — fine semola rimacinata
200 ml lukewarm water — as needed to bind the dough
60 ml Extra virgin olive oil — preferably robust Umbrian oil
3 cloves Garlic cloves — thinly sliced
1 piece fresh red chilli — finely chopped with seeds
500 g canned peeled plum tomatoes — crushed roughly by hand
20 g fresh flat-leaf parsley — finely chopped
1 tsp Fine sea salt — plus extra for the boiling water

Equipment

•Large mixing bowl or clean work surface
•Rolling pin
•Chef's knife
•Wide frying pan
•Large pasta pot

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 16 g
carbs: 82 g
fibre: 5 g
protein: 14 g
calories: 480 kcal

Instructions

1
Pile the flour and semolina onto a clean work surface and create a well in the centre.
2
Pour the lukewarm water into the well with a pinch of salt.
3
Draw the flour gradually into the water until a rough dough forms.
4
Knead the dough vigorously for ten minutes until smooth, firm, and elastic.
5
Wrap the dough in a damp cloth and leave to rest at room temperature for thirty minutes.
6
Roll the dough out on a floured surface to a thickness of roughly three millimetres.
7
Cut the rolled sheet into strips roughly three millimetres wide to form thick square strands.
8
Heat the olive oil in a wide frying pan over medium-low heat.
9
Fry the sliced garlic and chopped chilli gently for two minutes until fragrant without browning the garlic.
10
Add the crushed tomatoes and half of the parsley, simmering for fifteen minutes until slightly thickened.
11
Cook the strangozzi in boiling salted water for three to four minutes until tender with a firm bite.
12
Transfer the pasta directly into the sauce with the remaining parsley and toss over high heat for one minute.

Chef's tips

Dust the cut strangozzi generously with semolina to prevent them sticking together before boiling. Keep the heat moderate when cooking the garlic to prevent any bitter burnt notes in the sauce.

Ingredient substitutions

durum wheat semolina → an equal weight of plain flour, though the pasta will have slightly less bite
fresh red chilli → half a teaspoon of dried red chilli flakes

Storage

Keep leftover dressed pasta in an airtight container in the fridge for up to two days.

Reheating

Warm gently in a pan with a splash of water and a drop of olive oil over medium heat until heated through.

Common mistakes to avoid

•Rolling the dough too thin, which turns robust strangozzi into standard tagliolini.
•Browning the garlic excessively, which makes the delicate fresh tomato sauce bitter.
•Overcooking the fresh pasta; eggless strangozzi cook quickly and must remain pleasantly chewy.

Serving suggestions

Serve immediately in warm bowls with a final drizzle of Umbrian extra virgin olive oil.Pair with a glass of crisp Grechetto dei Colli Martani or Montefalco Rosso.