Strangozzi con Erbette

In response to numerous requests I am posting the recipe for the most well received dish from our recent Umbrian wine dinner: Strangozzi alle Erbette, or farro noodles with Swiss chard, herbs, and almonds.

Strangozzi con Erbette e Mandorle

For the pasta:
4oz farro flour, 4oz 00 flour (or all purpose,) 3 extra large eggs, pinch of salt

For the sauce:
1 bunch chard, 1 small red onion, 4 cloves garlic, basil, parsley, mint, marjoram, thyme, butter, Parmigiano-Reggiano , brodo or pasta cooking water, olive oil.


Follow the pasta technique from my posting on pasta with the ingredients listed above. Once you have the sheets, divide into two stacks. Roll each stack and slice with a sharp knife about 1 cm wide. Toss the noodles with a little flour to separate and store.

Remove the chard leaves from the stems, slice the stems thinly on a bias. Slice the leaves as thick as your finger. Slice the onion thinly against the grain. slice the garlic and immerse in oil. finely chop together the herbs.
Saute the stems with the onions in oil over medium heat, when the onions become translucent add the garlic and cook for two more minutes before adding the leaves. Cook the leaves until wilted, season with salt and pepper, then add a ladle of brodo and simmer for 10 minutes.

Add another ladle of brodo and 4 tablespoons of butter and bring to a simmer. Drop your pasta in heavily boiling salted water. When the sauce achieves a nice creamy texture turn off the heat. when the pasta is al dente, add to the sauce and return to a simmer, adding brodo to adjust the consistency. toss in the herbs, some parmigiano, and some almonds. Taste for seasoning and plate. top with parmigiano and almonds and serve.