TABELIAAUTHENTIC RECIPE
Strangozzi al Tartufo Nero di NorciaStrangozzi with Norcia Black Truffle
Umbria's handmade flat pasta with a simple Norcia black-truffle sauce. Warming truffle in olive oil and deepening savor with garlic and anchovy is the Umbrian approach. Its earthy, powerful aroma differs from white truffle.
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Ingredients (4 servings)
- Durum wheat flourFor strangozzi dough, with water and salt only, no eggs.400 g
- Fresh black truffle from NorciaBrush away dirt, then thinly slice or grate.40 g
- GarlicPeel and lightly crush; remove after infusing the oil.2 cloves
- Anchovies in oilDissolve in the sauce as a savory base.3 fillets
- Extra virgin olive oil80 ml
Method
Make the strangozzi
- 1 Knead 400 g durum flour, 1 tsp salt and 200 ml water.
- 2 Rest for 30 minutes.
- 3 Roll 2 mm thick and cut into flat noodles 4 mm wide.
Ready when
The dough has rested 30 minutes and is cut into 4 mm flat noodles.
Prepare the truffle
- 1 MeanwhileStart bringing a large pot of water to a boil, with 10 g salt per 1 L.
- 2 Thinly slice half, 20 g.
- 3 Carefully brush dirt from the truffle.
- 4 Grate the remaining half, 20 g.
Ready when
Half the truffle is sliced and half grated.
Caution
Use a soft brush and work gently to avoid damage.
Build garlic and anchovy flavor
- 1 Put 80 ml olive oil and 2 crushed garlic cloves in a frying pan and slowly infuse over low heat.
- 2 Remove garlic once golden.
- 3 Add 3 anchovy fillets and dissolve with a spatula.
Ready when
The anchovies have dissolved into the oil.
Caution
Burnt garlic turns bitter. Remove when golden.
Warm grated truffle
- 1 Add 20 g grated truffle, warm over low heat for 30 seconds and turn off.
Ready when
After 30 seconds it is fragrant and the heat is off.
Caution
Do not heat longer than 30 seconds or the aroma will be lost.
Boil and dress the strangozzi
- 1 Boil strangozzi in the prepared salted water for 5–7 minutes.
- 2 Add to the sauce with 2 tbsp cooking water and toss.
Ready when
The strangozzi are cooked and coated in sauce.
Serve with sliced truffle
- 1 Plate the strangozzi.
- 2 Scatter with 20 g raw truffle slices.
Ready when
The raw truffle is scattered and the dish plated while fragrant.
Caution
Do not add cheese: it obscures the truffle aroma.
About this dish
Norcia in Umbria is a mountain town embraced by the Apennines. Black truffle season runs from winter into early spring, and its surrounding forests and hills have brought this local pride to the table alongside cured pork.
Strangozzi are thick handmade Umbrian pasta, with proposed name origins including shoelaces and strangling. At festivals and weekend meals, pairing this rustic pasta with local truffles has long been a way to share the mountains' bounty.
Norcia black truffles remain a signature Umbrian product, bringing seasonal occasion to restaurants and home cooking. Their pairing with strangozzi is characteristically Umbrian in valuing the memory of place over display.
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