The stringozzi or strangozzi are a square or rectangular long pasta, typical of Spoleto, but also popular throughout Umbria, Marche and Lazio. The appearance is very similar to noodles but, unlike them, eggs less.
"Poor"that is made by hand stretching the dough, thick between 2 and 4 mm, a paste of wheat flour, water and possibly salt. The sheet is then cut into strips about 4 mm in width and length of about 30 cm. The product can also be realized industrially with durum wheat semolina.
Typically cooked with white truffles, whose production area is particularly rich, you can also enjoy black truffles.
The form is also very similar to that of shoestrings, from whose name derives some think that the strangozzi. According to this hypothesis then, the name comes from the strings that were used, in the Papal States by the revolutionaries to strangle the priests and would be the result of a merger between the words "string " and "strangle ", hence also the variant strozzapreti "or "strangolapreti.
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