Italian
VeganStrangozzi al tartufo nero
Eggless pasta with black truffle
Strangozzi: Umbria's hand-cut eggless pasta with black truffle and garlic oil
Strangozzi are the rough-cut strips of flour-and-water pasta made around Spoleto and Norcia, in Umbria; the name is said to echo the leather laces once used to tie shoes, or, in a darker story, to strangle papal tax collectors. Norcia is famous for its black winter truffles, and here the dressing is nothing more than olive oil gently warmed with garlic and plenty of grated truffle, a dish served from December to March. The pasta is chewy and square-edged, and the sauce earthy and perfumed. Chef's tip: grate the truffle into warm, not hot, oil; truffle aroma fades fast with heat.
- Prep
- 45 min
- Cook
- 15 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 520 kcal
Ingredients
For the pasta
- 9 oz Italian 00 flour
- 5 ½ oz fine durum wheat semolinaplus extra for dusting
- ¾ cup warm waterroughly
- ½ tsp salt
For the sauce
- 1 ⅜ oz fresh black trufflebrushed clean
- ¼ cup extra-virgin olive oil
- 2 garlic cloveslightly crushed
- ¼ tsp salt
- 1 tbsp saltfor the cooking water
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Method
0/8 doneStep 1: Mix 9 oz Italian 00 flour, 5 ½ oz fine durum wheat semolina and ½ tsp salt, add ¾ cup warm water gradually and knead for 10 minutes into a firm, smooth dough. Wrap and rest for 30 minutes.
40 minStep 2: Roll the dough to about 2 mm thick, dust well with semolina and fold it loosely into a flat roll.
Step 3: Cut into strips about 3 mm wide with a sharp knife and shake them loose. They should be thick, rough and square-edged, like bootlaces.
Step 4: Grate 1 ⅜ oz fresh black truffle finely, keeping a few thin slices aside if you have a slicer.
Step 5: Warm ¼ cup extra-virgin olive oil with 2 garlic cloves in a wide pan over a very low heat for 5 minutes, until the garlic is pale gold. Remove the garlic.
5 minStep 6: Take the pan off the heat, wait a minute, then stir in the grated truffle and ¼ tsp salt. Common mistake: frying the truffle; it should only steep in the warm oil.
Step 7: Cook the strangozzi in plenty of boiling water with 1 tbsp salt for 4–6 minutes, until tender but chewy.
6 minStep 8: Drain, keeping a cup of water. Toss the pasta in the truffle oil with 2–3 tablespoons of the water until glossy, then serve with the truffle slices on top.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 12 g
- Carbs
- 75 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does strangozzi al tartufo nero take?
- About 60 minutes in total: 45 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of extra-virgin olive oil?
- Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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