Umbricelli is a typical Umbrian pasta format easy to prepare at home and to season with a simple tomato sauce
Anyone who has stayed in Umbria for some time he tasted at least once umbricelli: fresh pasta typical of this region, ideal for a simple first course and very tasty.
The umbricelli remind the spaghetti, but a little bigger and much shorter than the original format. They look a little like "neighbors" Tuscan pici but their shape is slightly more squat.
Tradition has it that they are seasoned with a simple gravy of tomato and a generous sprinkling of grated pecorino cheese.
How to make umbricelli
Ingredients
To prepare the dough for umbricelli at home, you will need: 300 g of type 0 flour, 200 g of durum wheat flour, water and salt.
For the sauce you will need: 250 g of tomato sauce, 1 clove of garlic, salt, parsley, EVO oil and grated pecorino cheese.
Method
Start preparing umbricelli kneading the two flours – the type 0 and that of durum wheat – on a surface, then adding the salt and, little by little, the water. The compound must be very homogeneous, without lumps or irregularities. Once ready it must "rest" under a tea towel for about 20 minutes before being stretched out using a rolling pin.
The ideal thickness for umbricelli pasta is about 9/10 mm, then cut into strips and work with your hands to obtain the typical format of umbricelli. At this point do rest the dough for about an hour on a cutting board sprinkled with flour and dedicate yourself to the preparation of sauce with which to season the umbricelli.
Fry the garlic and chopped parsley in a pan with a drizzle of extra virgin olive oil and then add the tomato sauce adjusting for salt. The sauce must cook for about 20 minutes.
Then cook the umbricelli in plenty of salted water, drain when they are still al dente and let them stir in the pan with the sauce for a few minutes. Sprinkle with the grated pecorino, stir again and then bring to the table.
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