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Strangozzi al Tartufo

Recipe courtesy of Jamie’s Dinner Table


4/6 people
Prep. Time
35 min


  • For the strangozzi
  • 350 grams all purpose flour
  • 2 eggs
  • salt
  • For the truffle
  • 1 cup of olive oil
  • 4 to 5 scorzonni
  • 2 cloves garlic
  •  salt


  • For the Pasta.
    On your board start with 180 grams of AP flour (keep the remaining AP flour on a bowl to the side for adding in later). Form a well in the center for your eggs. Add 2 eggs to the well and a pinch of salt. With your hands, mix the two together. Continue adding AP flour until a firm dough has formed. Kneed the dough for approximately 4-5 minutes. Roll out the dough until about an 1/8" thick (you want it almost as thin as possible without tearing). Remember to keep flouring your rolling pin so it does not stick to or tear the dough. Lightly roll up the dough. This is just to help making the cutting of the pasta easier.  Cut the the dough in the width you would like (if you'd like to make strangozzi, the width is larger than angel hair pasta but smaller than linguini). Since this is fresh pasta, it will cook much faster. You water should be well salted (and should taste like the ocean).
  • For the Truffle Sauce.
    Pour the olive oil and peeled garlic cloves into a sauce pot over medium heat.  Once it reaches a simmer, remove your olive oil off the heat.  Grate the scorzone truffles.  Add your truffles to the olive oil and stir. Add salt to taste. Time to toss it in with your strangozzi and enjoy!