Makes 1 pound 4 ounces dough
1 3/4 cup King Arthur all-purpose flour
1 cup durum flour
Water as needed (about 1 cup)
4 tablespoons Filippo Berio extra virgin olive oil
2 cloves garlic minced
1/2 cup minced parsley
3 tablespoons tomato paste
1 cup dry white wine
1/2 cup extra virgin olive oil
1 black truffle, grated
2/3 cup grated Pecorino cheese
For the Dough
Combine the ingredients to make a soft but not sticky dough. Let it rest covered for thirty minutes. Then roll and cut as for fettucine using a pasta machine. Spread the strangozzi on floured towels.
When ready to cook, boil the strangozzi in salted water until al dente; drain and sauce.
For Sauce #1 (Enough to Dress 1/2 pound strangozzi)
Heat the olive oil in a large sauté pan; stir in the garlic and cook until the garlic softens. Add the parsley and continue to cook for a few minutes. Stir in the tomato paste and cook a couple of minutes. Raise the heat to high and stir in the wine. Boil the sauce for a couple of minutes.
For Sauce #2 (Enough to dress 1/2 pound strangozzi)
Gently heat the olive oil and add the truffle; let it steep in the oil while the strangozzi are cooking.
Drain the strangozzi and toss with the oil and truffle sauce. Stir in the cheese.
This recipe is featured on show 2212 – Umbrian Cooking / La Cucina Umbra.
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