Stringozzi or Strangozzi is an Italian wheat

pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...

, among the more notable of those produced in the

Umbria Umbria ( ; ) is a Regions of Italy, region of central Italy. It includes Lake Trasimeno and Cascata delle Marmore, Marmore Falls, and is crossed by the Tiber. It is the only landlocked region on the Italian Peninsula, Apennine Peninsula. The re ...

region. The long, rectangular cross-section noodles are made by hand and generally served with the local

black truffles ''Tuber melanosporum'', called the black truffle, Périgord truffle or French black truffle, is a species of truffle native to Southern Europe. It is one of the most expensive edible fungi in the world. In 2013, the truffle cost between 1,000 a ...

, a meat

ragù In Italian cuisine, ragù (; from French '' ragoût'') is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the pr ...

or a tomato-based sauce. The name of the pasta is drawn from its resemblance to shoelaces, as ''stringhe'' is Italian for "strings".

References

Types of pasta Cuisine of Umbria {{Pasta-stub