Ciriole alla Ternana

Name: Ciriole alla Ternana
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Umbra
Ingredients: 300 g type 00 plain flour; 100 g semola rimacinata; 200 ml tepid water; 5 g Fine sea salt; 60 ml Extra virgin olive oil; 4 cloves Garlic cloves; 1 item fresh red chilli; 500 g canned whole peeled plum tomatoes; 15 g fresh flat-leaf parsley

Ciriole alla Ternana is a classic Umbrian dish of thick, eggless handmade pasta strands tossed in a vibrant, spicy garlic and tomato sauce with fresh parsley.

🇮🇹Italy· Umbria

Prep: 40 min
Cook: 20 min
Total: 60 min
Servings: 4
Difficulty: Medium
Calories: 480 kcal

Ingredients

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Servings

300 g type 00 plain flour — plus extra for dusting
100 g semola rimacinata — re-milled durum wheat semolina
200 ml tepid water — as needed for dough
5 g Fine sea salt — for dough and sauce seasoning
60 ml Extra virgin olive oil — good quality Umbrian oil
4 cloves Garlic cloves — finely chopped
1 item fresh red chilli — finely sliced with seeds
500 g canned whole peeled plum tomatoes — crushed roughly by hand
15 g fresh flat-leaf parsley — finely chopped

Equipment

•Large wooden pasta board
•Rolling pin
•Chef knife
•Large saucepan
•Wide skillet

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 12 g
carbs: 80 g
fibre: 5 g
protein: 14 g
calories: 480 kcal

Instructions

1
Mound the plain flour and semolina on a wooden board, then make a wide well in the centre.
2
Pour the water and salt into the well, gradually drawing in flour with a fork.
3
Knead the dough vigorously with your hands for 10 minutes until smooth, firm, and elastic.
4
Cover the dough with an upturned bowl and rest it at room temperature for 30 minutes.
5
Roll out the dough on a lightly floured surface to a thickness of roughly 3 to 4 millimetres.
6
Dust the sheet lightly with semolina, fold it gently, and cut into thick noodles about 4 millimetres wide.
7
Gently unfurl the pasta strands and dust them with semolina on a clean tea towel.
8
Heat extra virgin olive oil in a wide skillet over medium-low heat with the garlic and chopped chilli.
9
Cook gently until the garlic is fragrant and pale golden without letting it scorch.
10
Pour in the hand-crushed tomatoes and simmer gently for 15 minutes until the sauce thickens and glistens.
11
Cook the ciriole in a large pan of salted boiling water for 3 to 4 minutes until al dente.
12
Transfer the pasta directly into the sauce, toss with chopped parsley over high heat, and serve immediately.

Chef's tips

Do not roll the dough too thin, as ciriole should have a substantial, rustic, chewy texture. Regulate the heat carefully when frying the garlic so it infuses the oil gently without turning bitter.

Ingredient substitutions

Semola rimacinata → All-purpose plain flour, though the pasta will have a slightly softer bite.
Fresh red chilli → Dried red pepper flakes, adjusted to your personal heat preference.

Storage

Best eaten fresh, but uncooked cut pasta can be dusted with semolina and frozen for up to one month.

Reheating

Reheat leftover cooked pasta gently in a covered skillet with a splash of water over low heat.

Common mistakes to avoid

•Rolling the pasta sheet as thin as tagliatelle instead of keeping it thick and rustic.
•Burning the garlic during the initial fry, which makes the entire sauce bitter.
•Overcooking the fresh pasta, which ruins its characteristic toothsome chew.

Serving suggestions

Serve piping hot in warmed terracotta bowls.Pair with a glass of crisp Umbrian Grechetto or a light Ciliegiolo red wine.Provide extra fresh red chilli or dried flakes at the table.