STRINGOZZI originate in Umbria. The name derives from the word ‘stringhe’ meaning ‘strings. They are a handmade and hand-cut pasta strips which gives it the appearance of a long shoelace.
The stringozzi are delicate because the dough is made without eggs. Because of this, it was known as a poor mans pasta and made during the winter months when eggs were less abundant. Although, local monks were reputedly the first to create stringozzi.
This pasta is traditionally served with black truffles and meatless, tomato based sauces.