Lombrichelli

Lombrichelli is a traditional type of pasta originating from Lazio. This fresh hand-rolled pasta is made with a combination of durum wheat flour, salt, and water that's kneaded into a hard dough and transformed into thick and coarse spaghetti-like pasta.

The name lombrichelli means worms, referring to the visual shape of the pasta. Lombrichelli are often used in the preparation of the classic Roman dish cacio e pepe. This type of pasta is robust, so it's usually served with rich and heavy sauces such as amatriciana or arrabbiata.