Pasta · Umbria

Strangozzi al Tartufo – Authentic Umbrian Recipe

Name: Strangozzi al Tartufo – Authentic Umbrian Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g fresh strangozzi (or dried, if unavailable); 40 g fresh Norcia black truffle (Tuber melanosporum), cleaned; 80 g unsalted butter, cold and cut into cubes; 60 g Parmigiano Reggiano, finely grated; 1 small garlic clove, peeled and lightly crushed; 2 tbsp extra-virgin olive oil (Umbrian, ideally); Fine sea salt, to taste; Freshly ground black pepper, to taste

Strangozzi al Tartufo is the pride of Umbria, the region that produces some of Italy's finest black truffles around Norcia and Spoleto. This thick, hand-rolled pasta has a rough texture that grips every trace of the truffle-butter sauce, delivering an earthy, deeply aromatic bite with every forkful. No cream, no shortcuts — just four honest ingredients that let the truffle speak for itself.

10Prep (min)

15Cook (min)

25Total (min)

4Serves

EasyDifficulty

Strangozzi al Tartufo – Authentic Umbrian Recipe

Ingredients

400 g fresh strangozzi (or dried, if unavailable)
40 g fresh Norcia black truffle (Tuber melanosporum), cleaned
80 g unsalted butter, cold and cut into cubes
60 g Parmigiano Reggiano, finely grated
1 small garlic clove, peeled and lightly crushed
2 tbsp extra-virgin olive oil (Umbrian, ideally)
Fine sea salt, to taste
Freshly ground black pepper, to taste

Method

Bring a large pot of generously salted water to a rolling boil.
Gently brush the truffle clean with a soft brush; do not wash it. Using a truffle slicer or mandoline, shave approximately two-thirds of the truffle into paper-thin slices. Finely grate the remaining third and set aside separately.
Place a wide, heavy-bottomed pan over very low heat. Add the olive oil and butter cubes together with the crushed garlic clove. Let the butter melt slowly — do not let it brown or sizzle aggressively. Remove and discard the garlic after 2 minutes.
Add the finely grated truffle to the melted butter and olive oil. Stir gently and keep the heat on the lowest setting, allowing the truffle to infuse the fat for 2–3 minutes. Remove the pan from the heat.
Cook the strangozzi in the boiling salted water until al dente — about 3–4 minutes for fresh pasta or according to the package for dried. Reserve at least one ladleful (about 120 ml) of starchy pasta cooking water before draining.
Transfer the drained strangozzi directly into the pan with the truffle butter. Return to the lowest heat. Add 3–4 tablespoons of pasta cooking water and toss vigorously to emulsify the sauce and coat every strand evenly.
Remove from heat, add half the grated Parmigiano and toss again. The sauce should be silky and glossy, not watery — add a little more cooking water if needed to loosen.
Plate immediately in warmed bowls. Lay the reserved truffle shavings generously on top of each portion, finish with the remaining Parmigiano, a light crack of black pepper, and serve at once.

Tips from the kitchen

💡 Never overheat the truffle: temperatures above 60 °C (140 °F) destroy its volatile aromatic compounds. Always add it to butter kept off or far from high heat.

💡 If fresh truffle is unavailable, use a small amount of high-quality truffle paste (no artificial aroma) — but reduce the quantity to 1 teaspoon as it is more concentrated. Avoid truffle oil made with synthetic 2,4-dithiapentane.

💡 Strangozzi are traditionally made only with flour and water (no egg). If making them at home, use 00 flour, rest the dough for 30 minutes, then roll and cut into thick, irregular spaghetti-like strands about 3–4 mm wide.

Frequently asked questions

What is the difference between strangozzi and spaghetti?

Strangozzi (also called stringozzi or strengozzi) are a traditional egg-free pasta from Umbria, made only with flour and water. They are thicker, chewier and more irregular than spaghetti, with a rough surface that clings perfectly to oil- or butter-based sauces like this truffle preparation.

Can I use summer truffle (Tuber aestivum) instead of black Norcia truffle?

Yes, but the result will be noticeably more delicate. The Norcia black truffle (Tuber melanosporum) has a far more intense, earthy aroma. If using summer truffle, consider adding an extra few grams and keep seasoning minimal so its subtler fragrance is not overpowered.

Why is there no cream in this recipe?

Authentic Umbrian strangozzi al tartufo is never made with cream. The sauce is built entirely from butter emulsified with starchy pasta water — a technique that creates a naturally silky, light coating that enhances rather than masks the truffle's perfume. Cream would dull the aroma and is not part of the traditional recipe.