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Stringozzi - Strangozzi
Uncooked stringozzi
Place of origin Italy
Region or state Umbria
Main ingredient(s) Wheat flour

Stringozzi or Strangozzi is an Italian wheat pasta, among the more notable of those produced in the region of Umbria.[1][2] The long, rectangular cross-section noodles are made by hand and generally served with the local black truffles, a meat ragù or a tomato-based sauce.[2][3] The name of the pasta is drawn from its resemblance to shoelaces, as stringhe is Italian for strings.[4]


  1. ^ Leviton, Alex; Josephine Quintero, Rachel Suddart, Lonely Planet Publications (Firm), Richard Watkins (2004). Tuscany & Umbria (3 ed.). Lonely Planet. p. 57. ISBN 1-74104-190-2. 
  2. ^ a b Evans, Matthew; Gabriella Cossi (2000). Italy: World Food. Lonely Planet. p. 157. ISBN 1-86450-022-0. 
  3. ^ Porter, Darwin; Danforth Prince (2007). Frommer's Italy 2008 (3, illustrated, revised ed.). Frommer's. p. 340. ISBN 0-470-13820-3. 
  4. ^ Del Conte, Anna (2004). The Classic Food of Northern Italy (revised, illustrated ed.). Pavilion. p. 203. ISBN 1-86205-652-8.