The International Kitchen
Recipes
Handmade Umbricelli Pasta with Black Truffle from Norcia Culinary Tour

Handmade Umbricelli Pasta with Black Truffle from Norcia Culinary Tour

Name: Handmade Umbricelli Pasta with Black Truffle from Norcia
Prep time: 45 min
Cook time: 5 min
Yield: 4
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

June 19, 2019
Peg Kern

Nut Free
Pasta
Seafood Dishes

Overview
Recipe for Handmade Umbricelli Pasta with Black Truffle from Norcia

A salami and cheese shop during your cooking vacation in Umbria 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.

Norcia, like the entire region of Umbria, is famed for being a foodie’s heaven. It is full of gourmet shops featuring local cured meats, cheeses, truffles, legumes, grains, and vegetables of the region. Every dish is a tour-de-force of Umbrian flavors, such as those experienced in this recipe.

45 minutes
4
boil
5 minutes

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

Instructions

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.
Boil 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.

Save / Print