Strangozzi alla Spoletina: A Traditional Umbrian Pasta Dish
Category: Pasta
Servings: 4
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 10 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour | 125g |
| Semolina Flour (Durum Wheat) | 125g |
| Water | 130g |
| Extra Virgin Olive Oil (for dough) | 1 tablespoon |
| Canned Peeled Tomatoes | 600g |
| Extra Virgin Olive Oil (for sauce) | 4 tablespoons |
| Garlic | 2 cloves |
| Black Pepper | To taste |
| Fresh Parsley | To taste |
Nutritional Information (approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 8g |
| Carbohydrates | 50g |
| Fat | 9g |
| Fiber | 2g |
| Sodium | 250mg |
Instructions
Step 1: Prepare the Dough
- Begin by making the pasta dough. In a large mixing bowl, combine the 00 flour and semolina flour. Stir them together until well mixed.
- Gradually add water, a little at a time, until the dough starts coming together. Then, incorporate 1 tablespoon of extra virgin olive oil.
- Once the dough begins to form, transfer it to a clean surface and knead for about 10 minutes until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This resting period will help the gluten relax, making the dough easier to roll out.
Step 2: Prepare the Tomato Sauce
- While the dough is resting, heat 4 tablespoons of extra virgin olive oil in a large non-stick skillet over medium heat.
- Add the garlic cloves and sauté them for 2-3 minutes, until they are golden brown and fragrant. Once the garlic is infused in the oil, remove the cloves and discard them.
- Pour in the canned peeled tomatoes, crushing them gently with a spoon. Stir the mixture and bring it to a simmer.
- Season the sauce with salt, black pepper, and optional chili flakes if you like some heat. Let the sauce cook gently over low heat for about 30 minutes, stirring occasionally. The sauce should reduce and thicken into a rich, flavorful consistency.
Step 3: Shape the Pasta
- Bring a large pot of salted water to a boil while you prepare the pasta.
- On a lightly floured surface, roll out the dough with a rolling pin until it’s about 2 mm thick, which is roughly double the thickness of traditional tagliatelle.
- Lightly flour the surface of the dough and then roll it up loosely into a log.
- Slice the rolled dough into approximately 1 cm wide strips, then carefully unroll them. You’ll have long, flat, and slightly thickened “spaghettoni”.
- Lightly dust the pasta with flour to prevent it from sticking, then set it aside while you wait for the water to boil.
Step 4: Cook the Pasta
- Once the water is boiling, carefully add the pasta and cook for about 2-3 minutes, or until al dente. Fresh pasta cooks much quicker than dried, so be sure to watch it closely.
- Once the pasta is cooked, reserve a small cup of pasta cooking water, then drain the rest.
Step 5: Combine Pasta and Sauce
- Add the drained pasta to the tomato sauce and toss gently to coat the pasta in the sauce. If necessary, add a little bit of the reserved pasta cooking water to help thicken and combine the sauce.
- Stir in freshly chopped parsley to add a burst of color and freshness to the dish.
- Allow the pasta to cook in the sauce for 1-2 minutes, letting the flavors meld together.
Step 6: Serve
- Serve your Strangozzi alla Spoletina hot, garnished with extra parsley if desired. This dish is perfect for a cozy family dinner or for impressing guests with its authentic Umbrian flavors.
Tips for the Perfect Strangozzi alla Spoletina
- Make it Spicy: If you like a little heat, feel free to add a pinch of red pepper flakes to the sauce while it’s simmering.
- Fresh Parsley: Don’t skip the fresh parsley at the end—it adds a vibrant flavor and balances the richness of the sauce.
- Resting the Dough: Resting the dough allows it to become more elastic and easier to roll out. Don’t rush this step!
Enjoy this hearty, rustic dish that embodies the essence of Umbria’s rich culinary heritage. The combination of homemade pasta and a simple yet flavorful tomato sauce is timeless, and Strangozzi alla Spoletina is sure to become a favorite in your kitchen. Buon appetito!
