Lumachelle all’urbinate: non si tratta di vere e proprie lumache, ma di un formato di pasta fresca che le ricorda. La pasta sfoglia, stesa sulla spianatoia, è tagliata in piccole striscioline di circa 1 cm, che vengono arrotolate su se stesse con l’aiuto di un bastoncino. Sempre con il bastoncino e con l’aiuto del pettine (strumento per la lavorazione della pasta fresca con cui si preparano anche i più famosi garganelli) si effettuano delle piccole righe sull’esterno di questo cilindro. Sono consumate in un brodo insaporito da verze, rape, e pomodori soffritti nel burro, insieme a salsiccia e animelle di pollo.
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