Region: Umbria

Italian “Strangozzi”: Special Recipe from Umbria

 

 

 

Serves 4

For the pasta

125 g flour

125 g semolina

130 g cold water

1 tbsp olive oil

 

For the ragu

600 g peeled tomatoes

olive oil

salt

pepper

2 cloves garlic

parsley

Sift the flour and the semolina.

 

 

 

Form a mound with a hollow in the centre, slowly add the water, and work together.

Add the oil and continue to knead until dough is smooth and soft, form into a ball, and cover with clingfilm.

Leave for 10-15 minutes.

Quarter the tomatoes.

Heat oil in a pan and brown the garlic.

Remove from pan and add the tomatoes.

Add salt and pepper to taste, and cook for 30 minutes over a low heat.

Towards the end, put a large pot of water on to boil.

Roll out the dough, flour lightly, roll up into a cylinder, and slice across to form small spaghetti-like coils.

Flour lightly, place in boiling water, and cook for a few minutes.

Drain and add to sauce.

Toss for a few minutes in the pan, stir through plenty of fresh chopped parsley, and serve hot.

 

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