Urbino, Marche
Small spiral egg pasta ('little snails') unique to the Urbino area of the Marche: a compact pasta dough cut into small discs and shaped around a thin wooden rod to create a spiral tube, then sauced with a butter-based sauce of prosciutto di Carpegna (the local Pesaro-Urbino cured ham) and a generous scraping of nutmeg. One of the most refined pasta shapes in central Italy, associated with the ducal Renaissance court of Urbino where elaborate pasta forms were fashionable.
Tiny spiral egg pasta shapes born in a Renaissance court, dressed with Carpegna ham and reckless nutmeg — a Marchigiano delicacy whose refinement reflects the ducal history of Urbino
{"Pasta dough: 00 flour, egg yolks, a pinch of salt — enriched dough for good roll","Discs cut from a rolled sheet (2.5cm diameter); wrap each around a 3mm wooden rod while still pliable","Allow to dry 30 min on a floured cloth before cooking — they hold their shape better when slightly dried","Sauce: butter foamed with prosciutto di Carpegna (or San Daniele) cut in strips, a full grating of nutmeg","Pasta drained slightly wet; toss in the butter-ham sauce with pasta water; Parmigiano at the table"}
{"Prosciutto di Carpegna DOP is the correct regional ham; it is lighter and less salty than Parma","A very fine grating of aged Urbino pecorino can supplement or replace the Parmigiano","The Renaissance courts of Urbino documented this pasta in the 15th century — it predates most extruded pasta forms"}
{"Dough too firm — the discs crack when wrapped around the rod","Overcooking — these small spirals take only 3–4 minutes; they are easy to overcook","Pre-grated nutmeg — freshly grated is not optional; the essential oils evaporate within days of grating"}
Cucina delle Marche — Giuseppina Pepe