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thick square strands of egg pasta

Thick square egg pasta ribbons, made fresh on a chitarra or cut with a knife, and often served with wild asparagus, truffles or mushrooms. It's the named used in Spoleto and eastern Umbria, and Rieti; elsewhere in Umbria it's known as cirioli.

Also spelled stringozzi or strengozzi.

Text © Dana Facaros and Michael Pauls

Images by: acquabuona