Visciarelli

Visciarelli are a type of pasta typical of the Amerino area in Umbria, made from flour and water.

In the village of Alviano, the Visciarelli Festival has been held every year for the past 15 years, comprising four evenings where visitors can sample this simple yet delicious pasta with a variety of sauces.

These range from the classic tomato sauce to cacio e pepe and boscaiola.

In the picture you can see, they are served with a chilli sauce and were enjoyed at the Visciarelli Festival in Alviano.

Visciarelli

Recipe by Walter

0.0 from 0 votes

Course: Pasta, Prodotti tipiciCuisine: Umbria, AlvianoDifficulty: Bassa

Servings

4

servings

Prep time

45

minutes

Total time

45

minutes

Visciarelli are a type of pasta typical of the Amerino area in Umbria, made from flour and water.

Ingredients

• 400g plain flour

• 200g durum wheat semolina

• water

Preparazione

• Mix the plain flour and durum wheat semolina on a wooden work surface, forming a well in the centre.
• Pour a little water at a time into the centre of the dough, kneading until it becomes smooth and firm.
• Cover the dough with a tea towel and leave it to rest for 15 minutes.
• Take small pieces of dough and shape them into little snakes by rolling them between your fingertips and the palm of your hand

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