Lumachelle of Urbino


for 4 people

For pasta:

  • 300 g. made with flour
  • 3 eggs
  • A pinch of salt

For the dressing:

  • 2 turnips
  • 250 g. of cabbage
  • 2 sausages
  • 100 g. of chicken livers
  • 250 g. of peeled tomatoes
  • 60 g. of butter
  • 1.5 liters of meat broth
  • Grated Parmesan cheese
  • Salt and pepper

The legend traces the birth of the Lumachelle to the Renaissance period. In this refined and cultured period, it seems that the noble women of Urbino destined to the way of the convent, prepared this particular type of pasta. Even the names given to the pasta recall the religious world linked to the convents: "Ave Marie" are the smallest snails intended for cooking in broth while the larger ones, while the "Pater Noster" to be cooked as pasta.
A really delicious dish, especially accompanied with vegetables, chicken livers and sausage. How to resist it?



  1. Prepare the dough by working with flour, eggs and a pinch of salt. Leave to rest for about half an hour.
  2. Roll out a sheet that is not too thin and draws 1 cm wide fettuccine. Wrap the dough around a pencil-sized stick. Roll a couple of times on the special tool called comb (tool for the processing of fresh pasta with which you also prepare the most famous garganelli). Remove the snails and place them to dry on a canvas.
  3. Remove the skin from the turnips and reduce into cubes. Wash and cut the cabbage into strips, chop the sausages and finally cut the livers into small pieces.
  4. In a saucepan melt the butter, add the livers, the sausage and brown
  5. Add the turnips and the cabbage, cover and leave the vegetables to wither, then the tomato. Continue cooking for 30 minutes, adjusting salt and pepper.
  6. Add the stock, cover and bring to a boil over low heat add the snails. When cooked, add it in the dishes and sprinkle with Parmesan.

See also