UMBRICHELLI

Umbrichelli is a type of thick, chewy pasta originating from the Umbria region of Italy. It's traditionally made with just water, durum wheat flour, and salt, and is often compared to a thicker version of spaghetti. Unlike many other pastas, umbrichelli doesn't typically contain eggs. 

Here are some key characteristics of umbrichelli:

• Shape: Thick, long strands, similar to spaghetti but with a rougher texture.
• Texture: Chewy and firm due to the lack of eggs in the dough.
• Flavor: Mild, wheaty flavor that readily absorbs the flavors of sauces.
• Pairings: Traditionally paired with hearty sauces like thick tomato sauce, creamy mushroom sauce, or earthy truffle sauce. It also works well with simple sauces like cacio e pepe (cheese and pepper) or all'amatriciana (tomato, guanciale, and pecorino cheese).

Umbrichelli is a versatile pasta that can be enjoyed in many different ways. If you're looking for a hearty and satisfying pasta dish, umbrichelli is a great option to try.