- 400 g of type “0” soft wheat flour;
- 1 egg (or 2 or 3 egg whites);
- 1 glass of warm water;
Pour the type “0” soft wheat flour onto a wooden pastry board forming a small mountain, put the egg (or 2/3 egg whites) in the center of it, slowly pour in the warm water and vigorously mix all the ingredients until a uniform, smooth and elastic dough is formed (if necessary, add a little more tepid water). Let the dough rest for half an hour under a damp cloth before kneading it again. Be careful not to ever miss a layer of flour on the pastry board. After letting it rest, roll out the dough with a floured rolling pin until it becomes about 5 millimeters thick. Cut the dough with a knife forming many strips about 7 millimeters thick. Work each strip with the palm of your hand on a pastry board, until you get large irregular spaghettoni, known as umbricelli. Place them on a tray and sprinkle them with durum wheat semolina flour for bread and pasta to prevent them from sticking together. Cook them in salted water for about 10 minutes, until they come to the surface. They are excellent with any type of sauce, even with a simple ragout.