| 词条 | Stringozzi |
| 释义 |
| name = Stringozzi - Strangozzi | image = Stringozzi.jpg | image_size = 250px | caption = Uncooked stringozzi | alternate_name = | country = Italy | region = Umbria | creator = | course = | type = Pasta | served = | main_ingredient = Wheat flour | variations = | calories = | other = }}Stringozzi {{IPA-it|striŋˈɡɔttsi|}} or Strangozzi {{IPA-it|straŋˈɡɔttsi|}} is an Italian wheat pasta, among the more notable of those produced in the Umbria region.[1][2] The long, rectangular cross-section noodles are made by hand and generally served with the local black truffles, a meat ragù or a tomato-based sauce.[2][3] The name of the pasta is drawn from its resemblance to shoelaces, as stringhe is Italian for strings.[4] References1. ^{{cite book | title = Tuscany & Umbria | first = Alex | last = Leviton |author2=Josephine Quintero |author3=Rachel Suddart |author4=Richard Watkins |edition = 3 | publisher = Lonely Planet | year = 2004 | isbn= 1-74104-190-2 | url = https://books.google.com/books?id=vDW5oVYfzC8C&pg=PA57&dq=stringozzi&client=firefox-a | page = 57}} {{Pasta}}2. ^1 {{cite book | title = Italy: World Food | first = Matthew | last = Evans |author2=Gabriella Cossi | publisher = Lonely Planet | year = 2000 | isbn = 1-86450-022-0 | url = https://books.google.com/books?id=Ms2uSrPkaasC&pg=PA157&dq=stringozzi&client=firefox-a | page = 157}} 3. ^{{cite book | title = Frommer's Italy 2008 | first = Darwin | last = Porter |author2=Danforth Prince | edition= 3, illustrated, revised | publisher = Frommer's | year = 2007 | isbn = 0-470-13820-3 | page = 340 | url = https://books.google.com/books?id=r7pDpG4Q31IC&pg=PA340&dq=stringozzi&client=firefox-a#PPA340,M1}} 4. ^{{cite book | title = The Classic Food of Northern Italy | first = Anna | last = Del Conte | edition = revised, illustrated | publisher = Pavilion | year = 2004 | isbn = 1-86205-652-8 | page = 203}} 1 : Types of pasta |
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