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strangozzi
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