Recipes from Sabina
Stringozzi alla Reatina
A long, substantial fresh pasta made from a simple flour-and-water dough, served with a fragrant sauce of tomato, garlic, extra virgin olive oil and pecorino. An authentic, rustic first course rooted in tradition.
The recipe
Substantial pasta rooted in tradition
Stringozzi alla Reatina is a long, thick fresh pasta from the culinary traditions of Lazio and Sabina, made by hand from a simple flour-and-water dough following old rural methods.
Their substantial, irregular texture is ideal for holding simple, intense sauces made with tomato, garlic, extra virgin olive oil and pecorino. Every forkful carries the authentic flavour of home cooking.
Pasta fresca
Sugo al pomodoro
Pecorino locale
Home cooking
Traditional first course
Consiglio della tradizione
For a more authentic texture, do not roll the pasta too thin. Stringozzi should retain their body so they hold the sauce and pecorino more effectively.
Fresh pasta, simple sauce
Flour, water, tomato, garlic, extra virgin olive oil and pecorino: a few authentic ingredients for a substantial first course deeply rooted in tradition.
Type 0 flour
400 g
Warm water
as needed
Salt
a pinch
Tomato passata
500 ml
Garlic
2 cloves
Sabina DOP extra virgin olive oil
as needed
Chilli pepper
as needed
Pecorino
as needed
Fresh parsley
optionalThe secret is to keep the sauce slightly thick, so the Stringozzi hold the tomato, olive oil and pecorino more effectively.
Step by step
From the handmade dough to the simple tomato sauce: a genuine preparation, unhurried in its gestures and full of flavour.
01
Impasto
Prepare the dough
Place the flour on a pastry board, add a pinch of salt and work in the lukewarm water a little at a time until the dough is smooth, firm and elastic.
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Flour
Salt
Water
Flour
Salt
Water
02
Riposo
Leave to rest
Cover the dough with a clean tea towel and leave it to rest for about 30 minutes, making it easier to shape.
Recommended time: about 30 minutes.
03
Forma
Shape the stringozzi
Roll the dough fairly thick and cut it into long strips resembling wide spaghetti, keeping the shape rustic and irregular.
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Flour
Flour
04
Sugo
Prepare the sauce
Gently fry the garlic and chilli in a generous amount of extra virgin olive oil. Add the tomato passata and simmer until the sauce is thick and fragrant.
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Extra virgin olive oil
Garlic
Chilli pepper
Tomato passata
Extra virgin olive oil
Garlic
Chilli pepper
Tomato passata
05
Cooking
Cook the pasta
Cook the Stringozzi in plenty of salted water for about 6–8 minutes, until tender but still firm.
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Water
Salt
Water
Salt
06
Servizio
Dress and serve
Drain the pasta and toss it through the sauce. Finish with plenty of grated pecorino and, if you like, a little finely chopped fresh parsley.
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Pecorino
Parsley
Pecorino
Parsley
Frequently asked questions
Recipe FAQ
Six practical answers about the ingredients, preparation, serving and storage of Stringozzi alla Reatina.
What is Stringozzi alla Reatina?
It is a traditional first course from the Rieti area, made with a long, rustic handmade pasta. The recipe highlights simple ingredients such as flour, water, tomato, extra virgin olive oil and pecorino, creating an honest dish deeply rooted in local tradition.
What ingredients are used?
The main ingredients are flour, water, tomato, extra virgin olive oil, garlic, chilli, pecorino and salt. Some family versions add aromatic herbs or small variations reflecting household traditions.
What kind of pasta is stringozzi?
Stringozzi is a long, thick and irregular pasta, often made without eggs. Its substantial texture holds sauce well and suits rustic, flavourful condiments associated with rural cooking.
When are they prepared?
This recipe can be prepared throughout the year, especially for family lunches, convivial occasions and days devoted to traditional food. It is a simple, satisfying first course that brings local cuisine to the table.
What do they pair with?
It pairs well with local extra virgin olive oil, pecorino, country bread, seasonal vegetables and local wines. The simple, fragrant tomato sauce makes it an ideal rustic first course in a traditional menu.
Si possono preparare in anticipo?
Puoi preparare impasto e sugo in anticipo e conservarli separatamente. Cuoci gli stringozzi vicino al servizio, così restano corposi e trattengono meglio il condimento.
Recipes from Sabina
Sabina comes to the table
Handmade pasta, olive oil, pulses, festive sweets and family recipes: keep exploring the flavours born in Sabina’s villages and kitchens.
