Strangozzi is a wheat pasta, among the more notable of those produced in the region of Umbria but also present in northern Lazio and Marche. It looks similar to "Tagliolini" noodles even if thicker and without egg. The name is drawn from its resemblance to shoelaces, as "stringhe" is Italian for strings. "Strangozzi" are made by hand and generally served in simple recipes with fresh tomatoes, sausage gravy or the local black truffles.

The main ingredients are durum wheat semolina and water. Packaged in 500 grams envelope and stored at a refrigerated temperature of not more than 4 degrees, "Strangozzi" must be cooked for about 5 minutes and a half in order to keep them "al dente".