Ciriole, a humble traditional dish from Umbria, are a type of long pasta similar to Tuscan pici, shaped like little snakes. Handmade, ciriole contain no eggs – just water and flour – and their name derives from cereus, meaning “white like wax”, referring to the typical colour of eggless pasta.

How to prepare the ciriole

Place the flour in a mound on a work surface. Use your hands to form a well in the centre and pour in enough water to create a firm dough. Wrap the dough in a damp cloth and let it rest for about one hour. Once rested, roll the dough into thin ropes about 3–4 mm thick and 10–15 cm long.

How to prepare the sauce

Sauté the garlic, parsley and chilli pepper in a pan. Once lightly browned (be careful not to burn the garlic), add the tomato passata and simmer for about 15 minutes over low heat. Add salt at the end. Meanwhile, boil the ciriole in plenty of salted water. When ready, drain and toss them in the sauce pan for a few moments.