This is the name given in this area to pasta made from water and flour, common all throughout the region of Umbria but given different names, such as pici, bigoli, cordelle, strozzapreti or, of course, strangozzi.

The name may change, but not the good taste of this dish, which is one of the oldest in Umbrian cooking. It is made with a "poor" dough, i.e. without the use of eggs, and it is generally covered with meatless sauces, based on tomatoes, red pepper, truffles, asparagus, or mushrooms.

It takes much more strength to make this type of pasta: without eggs as a binder for the flour, the dough has to be very stiff, almost hard.