The Pasta Atlasof Italy

Umbria / Truffle Pasta

Stringozzi al Tartufo Nero

Thick Umbrian strands tossed with black truffle, garlic-scented oil, and just enough pasta water.

45 minutes Medium Serves 4 stringozzi

Method

  1. Warm garlic gently in olive oil, then remove it before it browns.
  2. Grate or mince part of the truffle into the oil off heat.
  3. Cook pasta until al dente.
  4. Toss pasta with truffle oil and a splash of pasta water.
  5. Finish with shaved truffle and pepper.
  6. Add pecorino only if you want a richer version.
Cook's note: Never fry truffle. Warm it gently so the aroma stays alive.

Why this dish belongs to Umbria

Umbria's black truffles turn a simple flour-and-water pasta into something special without changing the region's plainspoken style.

Read the Umbria pasta history page

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