Stringozzi seems like the perfect pasta to make on April 15th and here’s why. The name stringozzi comes from the Italian word stringhe (fpl), meaning laces as in shoelaces or strings because of its shape, a thick round ribbon. A more colorful version of the pasta’s name links it to the word strangozza, a cord used by medieval peasants who in protest to a Papal tax on salt levied during the 1540 Guerra del Sale (Salt War) in Perugia attacked tax collectors in the streets and tried to strangle them with their shoelaces.
Similar to thick rolled spaghetti, or a Tuscan pici, Umbrian stringozzi has a toothsome flavor that goes well with a full-bodied tomato sauce or meat ragu or sliced truffles or . . . simply dressed with herbs, garlic and buttery olive oil.