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A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti. Thick and chewy, umbricelli pasta is traditionally made with a dough that does not include eggs, being prepared mainly with water and durum wheat flour, making it more compressed and harder to knead. Heavier in consistency, it is a type of pasta that goes well with heartier sauces such as a thick tomato, a cream sauce with mushrooms, or an earthy truffle sauce.