Umbricelli all'Aglione

Name: Umbricelli all'Aglione
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 300 g Plain flour; 100 g semola rimacinata; 200 ml tepid water; 60 ml Extra virgin olive oil; 4 cloves aglione cloves; 60 ml Dry white wine; 500 g canned whole plum tomatoes; 1 tsp Fine sea salt; 0.5 item fresh red chilli

Thick hand-rolled eggless pasta strands tossed in a slow-simmered, sweet tomato and aglione garlic sauce from the Umbrian countryside.

🇮🇹Italy· Umbria

Prep: 40 min
Cook: 30 min
Total: 70 min
Servings: 4
Difficulty: Medium
Calories: 480 kcal

Ingredients

0 of 9 gathered

Servings

300 g Plain flour — type 0 or unbleached plain flour
100 g semola rimacinata — fine durum wheat semolina
200 ml tepid water — as needed to bring dough together
60 ml Extra virgin olive oil — robust Umbrian olive oil
4 cloves aglione cloves — around 80g total, peeled and lightly crushed
60 ml Dry white wine — such as Grechetto or Trebbiano
500 g canned whole plum tomatoes — crushed thoroughly by hand
1 tsp Fine sea salt — to taste, plus extra for boiling water
½ item fresh red chilli — finely chopped

Equipment

•Wooden pasta board
•Rolling pin
•Heavy frying pan
•Large stockpot
•Pasta tongs

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 16 g
carbs: 82 g
fibre: 5 g
protein: 14 g
calories: 480 kcal

Instructions

1
Mix the plain flour and semolina on a wooden board, create a well, and pour in the tepid water.
2
Knead the dough vigorously for 10 minutes until smooth and elastic, then cover and rest for 30 minutes.
3
Heat the olive oil in a wide frying pan over low heat and add the crushed aglione and chilli.
4
Pour in the white wine and simmer very gently for 15 minutes, pressing the softening garlic into a smooth paste.
5
Add the crushed tomatoes and salt, then simmer gently over low heat for 20 minutes until sweet and thickened.
6
Roll the rested dough out to 5mm thickness and cut into 5mm wide ribbons.
7
Roll each ribbon under your palms against the wooden board to create thick, rounded strands.
8
Bring a large pot of salted water to a rolling boil and drop in the fresh umbricelli.
9
Boil the pasta for 4 to 5 minutes until tender with a firm bite, then lift into the sauce.
10
Toss the umbricelli over low heat for 1 minute so the garlic and tomato sauce clings thoroughly.

Chef's tips

Never allow the garlic to brown or sizzle aggressively. Aglione must melt slowly into the wine and oil to develop its mild, fragrant sweetness.

Ingredient substitutions

aglione cloves → elephant garlic, or standard garlic cloves blanched in water for 3 minutes to remove sharp pungency
semola rimacinata → additional plain flour, though the cooked pasta strands will be slightly softer

Storage

Store leftover pasta and sauce in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat gently in a frying pan over low heat with a spoonful of water until piping hot.

Common mistakes to avoid

•Browning the garlic in hot oil, which destroys the sweet, delicate character of the aglione.
•Rolling the umbricelli too thin, which loses their characteristic thick, rustic texture.