Ciriole ternane
Ciriole ternane are a humble and authentic dish from the Umbrian culinary tradition, particularly from the province of Terni and the Orvieto area. Fresh homemade spaghetti made with just water and flour, simply dressed with garlic, extra virgin olive oil, and red chili pepper. A dish that embodies the essence of Italian peasant cuisine, where the quality of ingredients and simplicity are the only protagonists.
Preparation
- 1
Pour the flour onto a work surface and create a well in the center. Add the water little by little, mixing with your fingers until you form a homogeneous and slightly sticky dough.
- 2
Knead vigorously for about 10 minutes until you obtain a smooth and elastic mixture. If necessary, add a little water or flour to adjust the consistency.
- 3
Let the dough rest covered with an inverted bowl for at least 20 minutes at room temperature.
- 4
Divide the dough into portions and hand-stretch each piece, elongating it to form spaghetti approximately 3-4 millimeters thick. Place the ciriole on a floured kitchen cloth.
- 5
Bring a large pot of salted water to a boil. Cook the ciriole for about 10-12 minutes, until they float to the surface and remain al dente.
- 6
Meanwhile, thinly slice the garlic and chili pepper. Pour the oil into a wide pan and heat it over medium-low heat, then add the garlic and chili pepper, letting them infuse for 2-3 minutes without burning.
- 7
Drain the cooked ciriole and transfer them directly into the pan with the dressing, gently mixing to combine well. Divide among plates and serve immediately.
Chef's Tips
It is essential to use quality extra virgin olive oil, as it is the star of the dressing. For an authentic result, avoid egg pasta and cook the ciriole fresh, just before serving at the table.