Stringozzi is a long, slightly thick, square-cut pasta from Umbria, and it is the one that kick-started my whole pasta-making adventure. It has a hearty bite that pairs well with truffle, letting those earthy flavors shine. In Spoleto, it’s traditionally served alla Spoletina, with a slightly spicy, simple tomato sauce. Cozy, unfussy, and perfect for dishes that feel straight from an Italian countryside kitchen.