Is a seasonal dish widespread throughout Umbria which assumes different names according to the different sites. They are similar to big spaghetti, known also in Tuscany where are named pici. They are known as bigoli in the territory of Gubbio and as strengozzi in the territory of Spoleto. Anyway according to the cut, they can have various shape and thickness. It is considered an universal dish suitable to every kind of palate and cooking, thanks to its extreme easiness to prepare it.

Ingredients (for 4 people)
400g flour

Preparation method
Pour flour into a pastry board making a kind of fountain with a crater in the middle. Pour cold water into the crater and mix with energy, until to achieve a pastry. Take a small part of pasta out from the pastry and working by hands try to achieve a raw, long and irregular spaghetto. Keep doing like this until to finish the pastry. Once placed the umbricelli on the pastry board, powder them with flour, leaving them to settle for about one hour before cooking.

Note – For leaving umbricelli quite hard, drain the pasta when is just done. The possibilities to season it are really various: by the old beaten (beaten bacon on the chopping block and then fried with onion, carrot, celery and aromatic spices as you please), by sauce with oil, tomato and pepper (the classic arrabbiata), by mushroom or asparagus sauce. Even the black truffle sauce is to be tasted.