Ingredients for 4 people
- "0" type soft wheat flour, 400g;
- 1 egg (or 2 or 3 egg whites);
- 1 glass of warm water;
Form the "0" type soft wheat flour into a small mound on a wooden pastry board. Make a well in the flour and add the egg (or 2/3 egg whites), then slowly pour in the warm water and knead vigorously until the ingredients combine to form a uniform, smooth and elastic dough (if needed, add a little more lukewarm water). Let the dough rest for half an hour under a damp cloth before working it again. Make sure that there is always a layer of flour on your pastry board. After the dough has rested, roll it out with a floured rolling pin until it is about 5 millimetres thick. Cut the dough with a knife into strips that are about 7 mm thick. Roll each strip with the palm of your hand on the pastry board, until you get large irregular spaghetti strands, which is precisely what Umbricelli
pasta is. Place the strands on a tray and sprinkle them with durum wheat flour (the flour used to make bread and pasta) so that they don't stick together. Boil in salted water until they come to the surface (about 10 minutes). Umbricelli
is excellent with any type of sauce, even a simple ragù.