STRINGOZZI, PICI, CIRIOLE, UMBRICELLI. All these names indicate a type of peasant pasta, similar to fat spaghetti, which is traditionally made not only in Umbria but all over Central Italy.
The stringozzi are delicate and chewy at the same time because they are eggless. In the past, stringozzi were made in the winter when women had to make do with few or no eggs. As they overcook easily, I use 1 egg which holds the pasta together and prevents disaster.
- 500 gr (3 and 1/2 cup) 00 flour plus additional for kneading
- 1 large egg
- 3/4 cup water
- 1 tablespoon olive oil
- 1 pinch salt
To make the stringozzi dough use the same food processor method which I have explained for egg pasta. Alternatively knead all ingredients on a floured wooden board until smooth and elastic.
Set smooth rollers of the pasta machine on the widest setting. Cut the dough into 4 or 5 pieces. Flatten one piece of dough into a rectangle and feed through the rollers. Fold the rectangle in half and feed through the rollers 3 or 4 more times, dusting with flower as necessary to prevent sticking. Turn the machine’s dial down to the next (narrower) setting. Feed the dough one last time through the rollers without folding.
Roll out each piece of dough in the same manner. Cut the dough into small ribbons while the pasta is still soft. To obtain a more rustic look you can roll each ribbon in a round shape so to make irregular thick spaghetti. Keep flouring the pasta to avoid sticking.
Cook in salted boiling water for one-two minutes. It is important to cook the pasta in twice as much water than that used for normal dried pasta. Better to cook several small batches rather than a large one.