Ciriole
Long, irregular hand-rolled spaghettoni made from a simple flour-and-water dough. Thicker and more rustic than regular spaghetti, they have a satisfying chew and slightly uneven surface that grips sauce.
History & Tradition
Ciriole are a traditional pasta of Umbria and the Val di Chiana in Tuscany, part of the family of flour-and-water hand-rolled pastas that characterize central Italian peasant cooking. Around Siena they are known as ceriole, while in Sangemini in Umbria they are called picchiarelli and served with a distinctive horsemeat ragu. The factory-made version exists as a long, flattish pasta similar to trenette, but the handmade version retains its characteristic irregular, rustic form.
Dough
How to Make
- Sift flour onto a wooden board and knead long and vigorously with water until the dough is firm and smooth.
- Leave the dough to rest.
- Roll out the dough with a rolling pin into a sheet about 1/8 inch (3mm) thick.
- Roll the sheet up into a cylinder.
- Cut crosswise into strips about 1/8 inch (3mm) wide.
- Roll each strip with hands on a wooden board to make long, irregular spaghettoni.
- Boil in abundant salted water.