stringozzi - Olive hill style

Our take on the classic Sabine Pasta

Stringozzi are a local, traditional style of pasta, made with few, or even no eggs at all, and then worked by hand into shapes rather than rolled. Here on the Umbria Lazio border, this is worked with hands that are coated with olive oil, to prevent the layers from sticking together. Experience has shown us that the pasta is easier to work with at least some egg in the mixture, but it is possible to leave the egg out for a vegan version. What you do need to know is that making any fresh pasta takes AGES. MUCH longer than you think it will. Work out how long you think it will take, then double that time, and add an hour for the dough to rest. Basically, start making your pasta after lunch if you plan to eat it before midnight …

You can watch a professional making stringozzi in nearby Casperia here:

Our version is simpler, but I still recommend watching the clip first!

A hand holding a fork stirring eggs in a mound of flour on a wooden surface, preparing dough.

Hands kneading dough on a floured surface

Gary Rhodes visits Casperia

Person using a fork to mix flour on a wooden surface

Hands kneading dough on a wooden surface with flour, an egg, a ceramic pitcher, and a container on the table.

FOR THE PASTA

Measure out your flour, and put it straight onto the surface which you plan to use for kneading. Make a hole in the centre, and break an egg into it.
With a fork, gently beat the egg, and add a half of your water. Gently, start to combine the flour into your liquid centre.
Now it’s time to get your hands dirty. Roll up your sleeves, and get working the dough! Gradually combine all the ingredients, adding more water if necessary, until you have a soft dough.
Knead until it becomes soft and elastic. This will take a good ten minutes, and you will need to add water, and occasionally flour as necessary.
Once the dough is elastic and pliable, roll into a ball, wrap, and set aside to rest in the fridge for at least an hour.
Cut your dough into four, evenly sized portions, then roll each into a ball. Coat your hands with olive oil. With your first dough ball, make a hole in the middle, so that it resembles a doughnut. Using a kneading and stretching motion (as per the youtube clip), gradually work your “doughnut” into something that vaguely resembles a deflated inner tube of a bicycle tyre.
Place it back on the table and gently open it up, creating circular pasta that resembles shoe laces.
Repeat with the other three portions. Once complete, coat all of your “shoelaces” with flour, and if not cooking immediately, set aside, covered with a clean tea towel, until you are ready to cook.

Recipe

SERVES FOUR

For the pasta:

400g type 00 flour
1 free range egg
water – approximately 250 ml
Extra Virgin Olive Oil

For the sauce:

Extra Virgin Olive Oil
1 large onion, finely chopped
1 chilli, de-seeded and finely chopped
150g mushrooms, chopped
four high quality sausages, removed from their skins and cubed
100g of cubed pancetta
50g of black pitted olives, halved
one can of chopped tomatoes
good quality vegetable stock
salt, pepper

Freshly made hand-pulled noodles on a wooden surface

FOR THE SAUCE:

In a large pan, heat a couple of tablespoons of quality extra virgin olive oil.
Add the onions and fry until translucent. Add the chilli and mushrooms, and fry until they soften. Remove from the pan and set aside.
Add the sausages to the pan, and fry for three to four minutes, then add the pancetta, and continue frying for a further three or four minutes.
Put the vegetables back into the pan, then add the tomatoes, olives, salt and pepper, then bring to the boil.
Once boiling, add stock, and cover. Cook for 30 minutes.

Meanwhile, bring a large pan of well salted water to the boil. Add your stringozzi, and stir once. Boil for two to three minutes, then remove from the heat and drain well.

Serve immediately, and rather than parmesan cheese, try serving with grated pecorino cheese instead.

Enjoy!