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Strangozzi is a pasta that is a thicker, less smooth version of spaghetti whose rougher surface allows sauces to cling better than they can to spaghetti.

The dough is made with semolina and water. You can also buy the pasta with porcini mushrooms added to the pasta dough, or with the dough made from spelt flour instead of semolina.

It is usually used with meatless sauces.

Cooking Tips
Boil for 12 to 15 minutes; stir after first 2 or 3 minutes (but not before.) Use 4 litres (4 US quarts) of salted, boiling water for 1/2 kg (pound) of pasta.

History
Originally from Umbria, Italy, where reputedly monks were the first to make it.

Also called:

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Pasta for Sauce
Amori, Angel Hair Pasta, Bigoli, Bucatini, Capellini, Cavatelli, Conchiglie, Corn Pasta, Elicoidali, Farfalle, Fettuccine, Fusilli, Gigli Pasta, Gnocchi, Lagana, Linguine, Lumache, Malloreddus, Mezze Penne, Pappardelle, Penne, Pizzoccheri, Radiatori, Rascatieddi, Rotini, Spaghettini, Spaghetti, Strangozzi, Tagliatelle, Testaroli, Tortiglioni, Trenette Pasta, Trenne Pasta, Trofie, Vermicelli, Vermicelloni, Whole Wheat Pasta, Ziti

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Pasta
Black Pasta, Chitarra, Egg Pasta, Fideos, Noodles, Pasta for Baking, Pasta for Salads, Pasta for Soup, Pasta for Stuffing, Pasta Liscia, Pasta Rigata, Stuffed Pasta