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UMBRICHELLI

2024-03-06 20:24

Francesco Perra

Cosa Mangiare a Orvieto,

UMBRICHELLI

Umbrichelli is a type of thick, chewy pasta originating from the Umbria region of Italy. It's traditionally made with just water, durum wheat flour, a

Umbrichelli is a type of thick, chewy pasta originating from the Umbria region of Italy. It's traditionally made with just water, durum wheat flour, and salt, and is often compared to a thicker version of spaghetti. Unlike many other pastas, umbrichelli doesn't typically contain eggs. 

Here are some key characteristics of umbrichelli:

  • Shape: Thick, long strands, similar to spaghetti but with a rougher texture.
  • Texture: Chewy and firm due to the lack of eggs in the dough.
  • Flavor: Mild, wheaty flavor that readily absorbs the flavors of sauces.
  • Pairings: Traditionally paired with hearty sauces like thick tomato sauce, creamy mushroom sauce, or earthy truffle sauce. It also works well with simple sauces like cacio e pepe (cheese and pepper) or all'amatriciana (tomato, guanciale, and pecorino cheese).

Umbrichelli is a versatile pasta that can be enjoyed in many different ways. If you're looking for a hearty and satisfying pasta dish, umbrichelli is a great option to try.

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