Umbria, the beautiful and mystical region of Italy, is known for its scenic beauty, rich history, and vibrant culture. But, what makes Umbria truly unique is its gastronomy. Umbrian cuisine is a blend of traditional flavors and contemporary culinary trends, giving rise to some of the most scrumptious dishes. One such dish that has been passed down through generations is the White and Black Pinocchiate – an Umbrian recipe that is as intriguing in its name as it is in its flavors.

Pinocchiate is a traditional Umbrian dish that is similar to handmade pasta, but with a flattened shape and irregular edges. The dish is made using simple ingredients such as flour, water, and salt, but what sets it apart is its unique black and white coloring. The dough is divided into two parts, with one being mixed with squid ink to give it a beautiful black hue, while the other is left white. The two doughs are then rolled out separately and cut into small pieces before being combined and tossed in a delicious tomato sauce.

The dish was named after Pinocchio, the famous fictional character, who was born in the Tuscan town of Collodi. According to Umbrian folklore, Pinocchio was a mischievous boy who loved to play pranks on his neighbors. One day, he was caught stealing flour from a local shop and, as punishment, he was forced to make pasta for the entire town. Being the impish boy that he was, Pinocchio decided to play a trick on his fellow townsfolk by making the pasta black and white. And thus, the white and black Pinocchiate was born – a delicious and enduring legacy of Pinocchio’s playful spirit.

To make the white and black Pinocchiate, start by making the dough. Combine 400g of flour, 4 eggs, and a pinch of salt in a large bowl. Mix the ingredients together until a smooth dough forms. Divide the dough into two parts and add 1 sachet of squid ink to one part, kneading it in well until the dough turns black.

Dust your work surface with flour and roll out the two doughs separately into thin sheets. Cut out small pieces of the black and white dough and combine them together in a bowl. In a separate pan, cook some finely chopped onions and garlic until they are softened. Add in some peeled and chopped tomatoes, season with salt and pepper, and let it simmer on low heat for 20 minutes.

In the meantime, boil some salted water in a large pot and cook the pinocchiate for 2-3 minutes or until al dente. Drain the pasta and transfer it to the pan with the tomato sauce. Toss the pasta until it is well coated with the sauce. Serve hot with a sprinkling of grated parmesan cheese.

The white and black Pinocchiate is a delightful and unique dish that perfectly showcases the culinary traditions of Umbria. The black and white stripes of the pasta make for a visually stunning plate, while the tomato sauce adds a burst of tangy and flavorful taste. The dish is simple to make yet full of personality and character, just like the region from where it hails.

In conclusion, if you want to impress your friends and family with a dish that is not only delicious but also visually striking, try making the white and black Pinocchiate. This distinct Umbrian recipe is a tribute to the playful spirit of Pinocchio and will take you on a gastronomic journey through the heart of Italy. Buon appetito!

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