Pinciarelle Monticellesi (Thick spaghetti of Montecelio)

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Pinciarelle Monticellesi (Thick spaghetti of Montecelio)

Pinciarelle are a traditional dish of Guidonia Montecelio. Pinciarelle are similar to large, hand-made spaghetti, that are prepared with wheat flour and water. They go well with a variety of toppings: simple sauces, mushrooms, beef or sausage ragout. A festival is dedicated to them in the month of September, but you can prepare them yourself.



Flour, water, salt



Place flour in a heap on a wooden pastry board and knead with water and a pinch of salt until a smooth dough is obtained.

Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.

Once it has been allowed to rest, break off small portions and roll them on themselves until they form soft spaghetti like strands of noodles.

Now all you have to do is prepare your favourite sauce and enjoy them. Whatever sauce you match them with, don't forget to sprinkle them with a handful of pecorino cheese.