Manfricoli
Manfricoli, together with ciriole (Terni), picchittini (Ferentillo), picchiarelli (Sangemini and Acquasparta) and umbricelli (Narni and Orvieto, though here they are known as Umbrichelli), are the typical pasta of the province of Terni: similar to fettuccine, it is made from a mixture of water and flour, cooked al dente and served with simple yet flavourful sauces.
It is the traditional first course of the Narni area, served with a variety of sauces.
Manfricoli
Course: PrimiCuisine: Umbria, Italia, TerniDifficulty: Bassa4
porzioni30
minutes15
minutes45
minutesManfricoli, together with ciriole (Terni), picchittini (Ferentillo), picchiarelli (Sangemini and Acquasparta) and umbricelli (Narni and Orvieto, though here they are known as Umbrichelli), are the typical pasta of the province of Terni: similar to fettuccine, it is made from a mixture of water and flour, cooked al dente and served with simple yet flavourful sauces.
It is the traditional first course of the Narni area, served with a variety of sauces.
Ingredienti
400g of flour
50g of Umbrian PDO olive oil
salt
Preparazione
- Knead 400 g of flour with 50 g of extra virgin olive oil, one egg and a pinch of salt until you have a soft, elastic dough
- After leaving the dough to rest for about half an hour, roll out the pastry with a rolling pin
- Cut the pasta into wide strips, which will be twisted around a small metal rod (similar to a wool needle)
- Leave them to stand for half an hour, then cook them in plenty of salted water
- The best sauce for ‘manfricoli’ is a simple sauce made with garlic, olive oil, chilli and chopped cherry tomatoes, sautéed in a frying pan for just 15 minutes
- If you like, you can also add some grated pecorino
