Stringozzi [striŋˈɡɔttsi] or Strangozzi [straŋˈɡɔttsi] is an Italian wheat pasta, among the more notable of those produced in the Umbria region.[1][2] The long, rectangular cross-section noodles are made by hand and generally served with the local black truffles, a meat ragù or a tomato-based sauce.[2][3] The name of the pasta is drawn from its resemblance to shoelaces, as stringhe is Italian for "strings".[4]
 Uncooked stringozzi | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Umbria |
| Main ingredients | Wheat flour |
References
edit- ^ Leviton, Alex; Josephine Quintero; Rachel Suddart; Richard Watkins (2004). Tuscany & Umbria (3 ed.). Lonely Planet. p. 57. ISBN 1-74104-190-2.
- ^ a b Evans, Matthew; Gabriella Cossi (2000). Italy: World Food. Lonely Planet. p. 157. ISBN 1-86450-022-0.
- ^ Porter, Darwin; Danforth Prince (2007). Frommer's Italy 2008 (3, illustrated, revised ed.). Frommer's. p. 340. ISBN 978-0-470-13820-5.
- ^ Del Conte, Anna (2004). The Classic Food of Northern Italy (revised, illustrated ed.). Pavilion. p. 203. ISBN 1-86205-652-8.