Strangozzi with black truffle from Norcia
Strangozzi al tartufo nero di Norcia
Strangozzi Homemade Umbrian pasta with extra virgin olive oil and black truffle from Norcia.
The strangozzi with black truffle from Norcia are a first course Umbrian pasta with a simple structure, designed to enhance the intense aroma of the truffle without covering it. The fresh pasta, prepared with flour and durum wheat semolinaIt has a firm texture and a rustic crust that holds the seasoning well. Umbrian DOP extra virgin olive oil provides the aromatic base, while garlic adds a subtle note, which is removed before finishing the dish. Grated truffle blends with the oil. off the heat, thus better preserving its aromatic characteristics; the flakes added at the time of serving also introduce a more defined consistency and an immediate aroma. The result is a warm, dry and enveloping dish, in which the pasta al dente It leaves room for the truffle's character. This recipe is part of Umbria's culinary tradition.
Instructions
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10 steps · natural Italian voice
Prepare the dough
Arrange the 00 flour and the durum wheat semolina Make a well in the center, add the salt, and gradually pour in the warm water. Knead until you obtain a smooth, compact, and firm dough, with no dry residue.
Let the dough rest
Wrap the dough in the plastic wrap and let it rest for 30 minutes at room temperature. Resting makes the dough more stretchable and easier to roll out.
Roll out and cut the strangozzi
Roll out the dough with the rolling pin until about 2 mm thick. Lightly flour it, roll it up, and cut it into strips as wide as the thickness, obtaining a square section.
Prepare the truffle
Brush the truffle under cold water to remove any residue, then dry it thoroughly. Finely grate about two-thirds of it and reserve the remainder for slicing.
Flavor the oil
Gently heat the oil in skillet with the clove of garlic crushed. When the garlic turns golden brown and the oil is fragrant, remove it and immediately take away the skillet from the fire.
Season with truffle
Add the grated truffle to the hot oil but no more on the heatLet it flavor without frying it: the moderate heat protects the aroma and prevents the flavor from dispersing.
Cook them strangozzi
Bring to a boil plenty of salted water and cook the strangozzi for 3–5 minutes. Drain them al dente, checking that they are cooked but still firm in the center.
Skip the pasta
Transfer the strangozzi in the skillet with the sauce and add a ladle of the cooking water. Sauté briefly until the oil coats the pasta and the sauce is well distributed.
Complete and serve
Plate them strangozzi Serve immediately and top each serving with the remaining truffle, thinly sliced. Serve hot to enhance its aroma.
Respect the truffle
Avoid cooking truffles directly: excessive heat loses their aroma. In the summer, replace them with scorzone, which has a more delicate flavor.
Chef's Tips
The editorial team recommends combining grated truffle with oil off the heat and complete the dish with the raw slices, so the aroma remains intact.
Ingredients
- For the pasta
- (10.58 oz) 300 g of 00 flour
- (3.53 oz) 100 g of fine semolina (semola rimacinata)
- (6.76 fl oz) about 200 ml of warm water
- 1 pinch of salt
- For the dressing
- (2.82 oz) 80 g of Norcia black truffle
- (6 tbsp) 6 tablespoons of Umbrian DOP extra virgin olive oil
- 1 clove of garlic
- Salt as needed
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- durum wheat semolinaItalian delis or online
Sold as semola rimacinata or durum flour
Or: Fine semolina flour
Do not use coarse semolina or cornmeal.
- truffleMostly online
Jarred preserved truffle or truffle butter
Much weaker aroma than fresh truffle.
⚠️ Automatic ingredient-based detection. Always check product labels.
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