Umbricelli is one of those pastas that feels like it came straight from a farmhouse kitchen—simple ingredients, rolled by hand, and built for sauces that cling and coat every strand. Originating in the heart of Italy, this thick, rustic pasta delivers a firm, satisfying bite that’s closer to traditional semolina pasta than soft egg noodles. Around our table, it’s become a favorite for nights when we want something hearty and hands-on—rolled together, cooked quickly, and finished in a bold sauce that brings everything to life.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- ½ tsp table salt
- ¾ cup (180 ml) warm water, as needed
Directions
Make the Dough
Add the flour and salt to the bowl of a KitchenAid stand mixer fitted with the dough hook. With the mixer on low speed (1–2), slowly drizzle in about ⅔ cup of the warm water until a shaggy dough begins to form.
Continue mixing on low for 5–7 minutes until the dough becomes smooth, cohesive, and firm with slight resistance when pressed. Add additional water only as needed, 1 tsp at a time, until the dough comes together. It should not be soft or sticky.
If your mixer struggles with the stiff dough, stop and finish kneading by hand for 1–2 minutes.
Rest the Dough
Wrap the dough tightly or cover with an inverted bowl and let rest at room temperature for at least 30 minutes. This relaxes the gluten and makes shaping easier.
Shape the Umbricelli
Divide the dough into 4 portions, keeping unused portions covered to prevent drying.
Roll one portion into a rope about ½ inch thick, then cut into small pieces about the size of a marble.
Using your palms, roll each piece on a clean work surface into long strands, generally about ⅛–¼ inch (3–6 mm) thick. Apply light, even pressure, letting friction stretch the dough naturally. Umbricelli is intentionally rustic—perfect uniformity is neither necessary nor desirable.
Place finished strands on a lightly floured towel or work surface, keeping them separated so they do not stick together.
Cook
Bring a large pot of well-salted water to a rolling boil. Add the umbricelli and cook for 3–5 minutes, or until tender but still pleasantly firm to the bite.
Transfer directly to your prepared sauce and finish cooking for 1–2 minutes, allowing the pasta to absorb flavor while the sauce clings to the strands.
Notes
Preparation
- The dough should feel firm but workable—too soft and the strands will stretch unevenly; too dry and they may crack while rolling.
- If the dough resists rolling or shrinks back, let it rest an additional 10–15 minutes.
- Light flour on the work surface helps prevent sticking, but too much flour reduces the friction needed for rolling.
- Rustic variation in thickness is expected and part of the character of traditional umbricelli.
- High Altitude (~4,750 ft / 1400 m): You may need an additional 1–2 tbsp water due to drier conditions.
Serving Suggestions
- Finish simply with butter, cracked black pepper, and freshly grated parmesan.
- Pair with sausage-based sauces like Umbrian-style alla Norcina.
- Excellent with garlic-chili oil, truffle butter sauces, or robust tomato sauces.
Variations
- Traditional Hand Method: Mix the flour and salt in a bowl, gradually add warm water, then knead by hand for 8–10 minutes until smooth and firm.
- Substitute 50g of the flour with semolina for a firmer, more traditional bite. The dough may hydrate more slowly, so let it rest briefly before adding extra water.
- Roll slightly thicker for a heartier chew or slightly thinner for a more refined presentation.
Make-Ahead & Storage
- Fresh umbricelli can rest at room temperature for up to 2 hours before cooking.
- Refrigerate, lightly floured and covered, for up to 24 hours.
- Freeze in loose nests on a tray, then transfer to a freezer bag; cook directly from frozen, adding 1–2 minutes.