Umbricelli al pomodoro

lillo95

Preparation time

45 minuti

Difficulty

Media

Cooking time

15 minuti

Servings

2

Extra time

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Gusta gli umbricelli al pomodoro, pasta fatta a mano tipica dell’Umbria, con un sugo semplice e saporito a base di pomodoro fresco. Un piatto tradizionale dal cuore autentico.

Ingredients

• Type 00 flour
  175 g
• Water
  150 ml
• Cherry tomato
  125 g
• Whole durum wheat semolina
  75 g
• Parmigiano Reggiano DOP
  50 g
• Extra virgin olive oil
  10 ml
• Garlic
  2 cloves
• Basil
  to taste
• Fine salt
  to taste

Procedure

0. Start by mixing the flours with the water, oil, and a pinch of salt. Mix vigorously until the dough comes together. Let it rest, covered with plastic wrap, for half an hour.

1. Divide the dough into pieces and roll them out until they're a few millimeters thick. Dust them with flour to prevent them from sticking.

2. Prepare the sauce. In a nonstick pan, add the cherry tomatoes, quartered, chili pepper, basil, and two crushed garlic cloves. Cook over medium-low heat for 5 minutes. Cook the pasta in boiling salted water for about 5 minutes.

3. Drain the pasta and stir in the cheese with the heat off. Add more fresh basil.

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Creation date Mar 17, 2024

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