Handmade Umbricelli Pasta with Black Truffle from Norcia Culinary Tour

June 19, 2019  |  By Peg Kern
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Handmade Umbricelli Pasta with Black Truffle from Norcia Culinary Tour

Umbricelli pasta from Umbria is very similar to Tuscany’s “pici” pasta, basically a thick, hand-rolled spaghetti-shaped pasta. Here the recipe, which hails from Executive chef Valentino Palmisano of the Michelin-star Ristorante Vespasia, is paired with a simple truffle sauce, which is emblematic of Norcia. You can learn to make Umbricelli and other delicious dishes during our wonderful Italy cooking tour, A Food Lover’s Paradise in Norcia.

Homemade pasta with truffles on an Italy culinary tour.Ingredients:

For the umbricelli pasta:

  • 120 gr flour
  • 80 gr semolina flour
  • 110 gr hot water
  • 1 egg white
  • salt to taste

For the truffle sauce:

  • 20 gr extra virgin olive oil
  • 50 + 10 gr black truffle
  • 5 gr anchovies
  • vegetable stock
  • 2 gr Sea Salt

Serves: 4
Prep time: 45 minutes
Cook time: 5 minutes


For the umbricelli pasta: mix both types of flour, form a well, sprinkle with salt, then add the egg white, mix and gradually add hot water to form a dough. (The amount of water will vary depending on the flour and the conditions in your kitchen.) The dough should be soft but not sticky, and knead it for about 5 minutes, or until smooth. Set the dough aside to relax, covered, for about 10 minutes. Keeping the dough covered as you work, pinch off a walnut-sized piece, then roll with your hands to form a snake. Keep doing this until all the dough has been formed in the pasta.

Truffles enjoyed on a culinary vacation in ItalyBoil the pasta in salted water for a couple of minutes – fresh pasta cooks quickly!

For the sauce: slightly heat the olive oil and add the anchovy, breaking it up. Add 50 gr of black truffle, a pinch of salt, and enough vegetable stock to form a sauce. Add the umbricelli to the pan, toss together quickly, then serve with additional black truffle grate on top.

Buon Appetito!

Learn to cook Umbrian dishes with Chef Valentino during our 4-night or 6-night Food Lover’s Paradise in Norcia cooking vacation, or during our wonderful Cooking & Walking in Umbria culinary tour.

By Peg Kern

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