Norcina umbricelli are one of my favorite pastas. They are perhaps the greatest expression of Umbria and its more traditional ingredients, namely pork, pecorino cheese and truffle.
Time: 20 mins
Servings: 4 people
200 g. durum wheat semolina
200 g. flour
If you prefer you can buy the pasta!!
for the sauce:
5 6 Umbrian sausages (or with a generous amount of garlic and pepper);
200 g fresh ricotta (preferably sheep);
200 g milk cream;
black truffle or scorzone (as much as you like);
50 g of seasoned pecorino (Romano is also good);
Pepper To Taste
How to get up
Prepare the Umbricelli: take an equal quantity of durum wheat semolina and 0 flour (or, if you want to dare, also flour 1 or 2), work on the pastry board with a little warm water until you get a fairly elastic and not sticky dough.
Let it rest for 30/45 minutes then roll out the dough about 2 3 mm., and create a sort of square spaghetti, which you will leave apart, covered by a towel.
Meanwhile for the sauce: crumble the sausages and cook them with a drizzle of oil; when they are browned add the cream, bring it to a boil and then lower the heat to the minimum and add the ricotta, turning to melt it, creating a cream, helping yourself with a few spoonfuls of the pasta cooking water.
The operation must be fast enough since it doesn’t need to be cooked.
When it is ready, turn off the heat and add a nice grated truffle (the black truffle, unlike the white, to give its best it must be heated, but not cooked, then it must be grated in the hot sauce but with the flame off).
When the pasta is cooked, turn it in the prepared sauce and throw in a nice sprinkling of pecorino cheese, and enjoy your Norcina Umbricelli
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