| A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti. Thick and chewy, umbricelli pasta is traditionally made with a dough that does not include eggs, being prepared mainly with water and durum wheat flour, making it more compressed and harder to knead. Heavier in consistency, it is a type of pasta that goes well with heartier sauces such as a thick tomato, a cream sauce with mushrooms, or an earthy truffle sauce.
Umbricelli is also the name given to short lengths of pasta that have been rolled across its width, with each side rolled in the opposite direction. The rolled length is then slightly twisted. This pasta is in the shape of a "S" when viewed from the end. It is similar to strozzapreti and casarecci only different in length. Umbricelli is approximately 1 3/4 inches long. |
