Stringozzi pasta, the Umbrian pici

fresh Umbrian stringozzi pasta in a red wine porcini sauce
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.

homemade Umbrian pici

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.

bucatini stringozzi rigatoni amatriciana
A cross-regional recipe, Umbrian stringozzi and Amatriciana sauce, a marriage made in heaven!

Serve with a simple tomato sauce and sprinkle with lots of fresh parsley. Delicious also with Norcina or a porcini mushroom sauce.
Serves 3-4
Stringozzi on Foodista


  1. Dearest Letizia,
    This pasta looks so perfect and delicious. As does all your food. I remember the pasta roller that we had- we needed one as we always had far too many eggs – we had 50 chooks (chooks is an aussie word for chickens), so we always had eggs for pasta, frittata and cakes. You always remind me of the love of cucina. And a simple sauce for sure with this pasta- our pomodori are ripening amidst the blackness of their landscape.

  2. Hi Morgana and thank you. Eggs seems to be not a problem nowadays. Stringozzi had almost disappeared because they were considered poor people’s food, but now they are fashionable. Indeed a light tomato sauce with a good bit of garlic and a drizzle of olive oil before serving makes it a spectacular summer dish. Your pomodori are a great sign of hope!

  3. mmmmmmmmmmmmmmmmmmmmmmmmmmthat’s all I have to say…..and that goes for all of the last posts…..

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