Also named strangozzi, pici, ciriole, umbricelli, the delicious noodles is a fresh pasta similar to fat spaghetti. They are traditionally made not only in Umbria but all over Central Italy.
The stringozzi are delicate and chewy at the same time because they are made with no eggs or with a minimum amount of eggs. In the past this was the poor man pasta, made by farmers who relied on income to sell eggs at the market. Eggs were also bartered for other difficult to obtain foods. Also, stringozzi were made in the winter when women had to make do with few or no eggs. As they overcook easily, I use just enough eggs to holds the dough together to prevent them falling apart while cooking.
- 330 gr (2 and 3/4 cups) 00 flour plus additional for kneading
- 1 large egg
- 1/2 to 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.
You can roll the noodles by hand as explained in the video above or use a pasta maker.
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. 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.