Umbria · Norcia

Strangozzi al tartufo nero

Name: Strangozzi al tartufo nero
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 3 servings
Cuisine: Italian (Umbria)
Ingredients: 300 g soft wheat flour; 150 ml lukewarm water (about — enough for a firm dough); salt (a pinch); 80 g black truffle (Tuber melanosporum), brushed clean; 6 tbsp Umbrian extra virgin olive oil; 2 cloves garlic, lightly crushed; 1 anchovy fillet (optional); salt (to taste)

Umbrian strangozzi with black truffle

Long, square-cut strands of flour-and-water pasta, tossed with garlic-scented Umbrian olive oil and raw grated black truffle.

Documented traditionSources checked · October 2026

Course: Primo piattoPasta & rice
Serves: 3
Prep: 50 min
Cook: 10 min

La provenienza

Where this recipe comes from

Strangozzi (or stringozzi) are long hand-cut strands of flour and water with a square section, typical of Spoleto, Foligno and the Valnerina. Around Norcia they meet the black winter truffle, Tuber melanosporum, in a dish of almost nothing else: garlic, oil and truffle, grated raw so its aroma survives.

There is no official recipe. Some cooks melt an anchovy into the oil; others leave it out so nothing competes with the truffle.

Provenance: Documented traditionA regional tradition documented in cookbooks and local practice, with no single official text.
Defined by: Umbrian tradition
Reference: Valnerina, Norcia and Spoleto
Sources: e-borghi — strangozzi with black truffle, the recipe of Norcia

Norcia, Umbria

Ingredienti

Ingredients

3 servings

For the strangozzi

300 g soft wheat flour
150 ml lukewarm water about — enough for a firm dough
salt a pinch

For the sauce

80 g black truffle (Tuber melanosporum), brushed clean
6 tbsp Umbrian extra virgin olive oil
2 cloves garlic, lightly crushed
1 anchovy fillet optional
salt to taste

Preparazione

Method

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Errori comuni

Common mistakes

Cooking the truffle: heat destroys its aroma. Warm it, never fry it.
Cutting flat ribbons like tagliatelle — strangozzi are square in section.

Fuori dall'Italia

Cooking it outside Italy

Avoid ‘truffle oil’ — it is usually synthetic flavouring. A small fresh or jarred black truffle is better than a lot of oil.