Umbrichelli made with Durum wheat semolina and water, pasta made from drawing bronze and dried at room temperature. 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.
Durum wheat semolina and water, pasta made from drawing bronze and dried at room temperature
500 G / 1.1 LB