fresh Umbrian stringozzi pasta in a red wine porcini sauce

Stringozzi pasta, the Umbrian pici

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 … Continue reading Stringozzi pasta, the Umbrian pici

making fresh pasta: ingredients

FLOUR is a fashionable ingredient nowadays. In the last couple of years a variety of flours has appeared  in Italian food shops, even here in the province!  Manitoba, spelt, rice, barley, chick peas flours. Flour for pizza, flour for flat breads, flour for… you-name-it-it’s-there. However, the average Italian home cook uses two types of  white flour : “00” flour :  finely ground, soft-wheat flour, suitable … Continue reading making fresh pasta: ingredients