Ciriole
Ciriole are long, hand-shaped pasta strands associated with Terni in Umbria.
- Shape
- Long hand-shaped strands
- Try with
- Tomato, garlic and chili
Rested dough, shaped by hand
For ciriole alla ternana, flour and water are mixed into a compact dough. It rests under a damp cloth for about an hour, then is shaped by hand into long, slender strands. This Terni preparation uses no eggs.
For its tomato sauce, garlic, parsley and chili are gently fried without letting the garlic burn. Tomato is added and simmered, then the ciriole are boiled in salted water and briefly tossed in the sauce to finish.
Tomato, garlic and chili
Umbria’s tourism recipe makes ciriole with flour and water, without eggs. Its tomato sauce includes garlic, parsley and chili. Try that combination for a documented Terni preparation.
